When it comes to delicious, comforting side dishes, two popular options often come to mind: scalloped potatoes and au gratin potatoes. While both dishes share some similarities, they also have some key differences. In this article, we’ll delve into the world of potatoes and explore the nuances of these two beloved dishes.
A Brief History of Scalloped and Au Gratin Potatoes
Before we dive into the differences between scalloped and au gratin potatoes, let’s take a brief look at their history. Both dishes have their roots in European cuisine, where potatoes have been a staple ingredient for centuries.
Scalloped potatoes, also known as scalloped potatoes with cheese, have their origins in 18th-century England. The dish was originally made with thinly sliced potatoes, cream, and cheese, which were layered in a baking dish and cooked until golden brown.
Au gratin potatoes, on the other hand, have their roots in French cuisine. The term “au gratin” refers to a cooking technique where ingredients are topped with a layer of cheese and/or breadcrumbs and baked until golden brown. Au gratin potatoes have been a staple in French cuisine for centuries, and are often served as a side dish in upscale restaurants.
Key Differences Between Scalloped and Au Gratin Potatoes
So, what sets scalloped potatoes apart from au gratin potatoes? Here are some key differences:
Ingredients
One of the main differences between scalloped and au gratin potatoes is the ingredients used. Scalloped potatoes typically consist of thinly sliced potatoes, cream, cheese, and seasonings, while au gratin potatoes often include additional ingredients such as garlic, onions, and breadcrumbs.
| Ingredient | Scalloped Potatoes | Au Gratin Potatoes |
|---|---|---|
| Potatoes | Thinly sliced | Thinly sliced or diced |
| Cream | Heavy cream or half-and-half | Heavy cream or whole milk |
| Cheese | Cheddar or other melty cheese | Grated cheese, such as Gruyère or Parmesan |
| Seasonings | Salt, pepper, and optional herbs | Salt, pepper, garlic, and optional herbs |
Cooking Techniques
Another key difference between scalloped and au gratin potatoes is the cooking technique used. Scalloped potatoes are typically baked in a moderate oven (around 350°F) for 30-40 minutes, or until the potatoes are tender and the top is golden brown.
Au gratin potatoes, on the other hand, are often cooked at a higher temperature (around 400°F) for a shorter amount of time (20-30 minutes). This allows the top layer of cheese and breadcrumbs to brown quickly, creating a crispy, golden-brown crust.
Texture and Appearance
The texture and appearance of scalloped and au gratin potatoes also differ. Scalloped potatoes are typically creamy and smooth, with a tender potato texture. Au gratin potatoes, on the other hand, have a crispy, golden-brown top layer and a creamy, cheesy sauce underneath.
When to Use Each Dish
So, when should you use scalloped potatoes versus au gratin potatoes? Here are some general guidelines:
Scalloped Potatoes
- Use scalloped potatoes when you want a comforting, creamy side dish that’s easy to make.
- Scalloped potatoes are a great option for weeknight dinners or casual gatherings.
- They pair well with a variety of main courses, including roasted meats, stews, and casseroles.
Au Gratin Potatoes
- Use au gratin potatoes when you want a more elegant, sophisticated side dish.
- Au gratin potatoes are a great option for special occasions or holiday meals.
- They pair well with upscale main courses, such as roasted duck or beef tenderloin.
Conclusion
In conclusion, while scalloped potatoes and au gratin potatoes share some similarities, they are not the same dish. Scalloped potatoes are a comforting, creamy side dish that’s easy to make, while au gratin potatoes are a more elegant, sophisticated option that’s perfect for special occasions.
Whether you’re a fan of scalloped potatoes or au gratin potatoes, one thing is certain: both dishes are delicious and sure to please even the pickiest of eaters. So next time you’re planning a meal, consider giving one of these dishes a try. Your taste buds will thank you!
Recipe: Scalloped Potatoes with Cheese
If you’re looking for a delicious recipe to try, here’s a simple recipe for scalloped potatoes with cheese:
Ingredients:
- 3-4 large potatoes, thinly sliced
- 1/2 cup heavy cream
- 1/2 cup grated cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
Instructions:
- Preheat oven to 350°F.
- In a large saucepan, combine sliced potatoes and enough cold water to cover them. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 5 minutes.
- Drain potatoes and set them aside.
- In a separate saucepan, combine heavy cream, cheddar cheese, Parmesan cheese, salt, and pepper. Heat over medium heat, stirring constantly, until cheese is melted and sauce is smooth.
- In a greased 9×13-inch baking dish, create a layer of potatoes. Pour some of the cheese sauce over the potatoes, then sprinkle with some grated cheese. Repeat this process until all ingredients are used up, ending with a layer of cheese on top.
- Dot top of potatoes with butter, then cover dish with aluminum foil.
- Bake for 30 minutes, then remove foil and continue baking for an additional 10-15 minutes, or until top is golden brown.
Serve hot and enjoy!
Recipe: Au Gratin Potatoes with Garlic and Rosemary
If you’re looking for a more elegant recipe to try, here’s a recipe for au gratin potatoes with garlic and rosemary:
Ingredients:
- 3-4 large potatoes, thinly sliced
- 2 cloves garlic, minced
- 2 sprigs fresh rosemary, chopped
- 1/2 cup grated Gruyère cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup heavy cream
- Salt and pepper to taste
- 2 tablespoons butter
Instructions:
- Preheat oven to 400°F.
- In a large saucepan, combine sliced potatoes and enough cold water to cover them. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 5 minutes.
- Drain potatoes and set them aside.
- In a separate saucepan, combine garlic, rosemary, Gruyère cheese, Parmesan cheese, and heavy cream. Heat over medium heat, stirring constantly, until cheese is melted and sauce is smooth.
- In a greased 9×13-inch baking dish, create a layer of potatoes. Pour some of the cheese sauce over the potatoes, then sprinkle with some grated cheese. Repeat this process until all ingredients are used up, ending with a layer of cheese on top.
- Dot top of potatoes with butter, then sprinkle with some chopped rosemary.
- Bake for 20-25 minutes, or until top is golden brown and potatoes are tender.
Serve hot and enjoy!
What is the main difference between scalloped potatoes and au gratin potatoes?
The main difference between scalloped potatoes and au gratin potatoes lies in the cooking method and the ingredients used. Scalloped potatoes are typically cooked in a creamy sauce with a crunchy topping, while au gratin potatoes are cooked in a cheesy, creamy sauce with a golden-brown crust on top.
While both dishes are delicious and popular, the key distinction lies in the texture and flavor profile. Scalloped potatoes tend to be softer and more comforting, with a focus on the creamy sauce, whereas au gratin potatoes have a crispy, caramelized crust that adds a satisfying crunch to the dish.
What is the origin of au gratin potatoes?
Au gratin potatoes originated in France, where the term “au gratin” refers to a cooking technique that involves topping a dish with a layer of cheese, breadcrumbs, or cream, and then baking it until golden brown. This technique was traditionally used to add flavor and texture to various dishes, including potatoes.
In France, au gratin potatoes are a beloved side dish that is often served in fine dining restaurants and homes alike. The dish is typically made with thinly sliced potatoes, cream, cheese, and seasonings, which are layered in a baking dish and then baked until the top is golden brown and the potatoes are tender.
Can I use the same recipe for both scalloped and au gratin potatoes?
While both scalloped and au gratin potatoes share some similarities, they require different cooking techniques and ingredients. However, you can modify a scalloped potato recipe to make au gratin potatoes by adding more cheese and breadcrumbs to the top layer and baking it until golden brown.
To convert a scalloped potato recipe to au gratin, try adding a layer of grated cheese, such as Gruyère or Parmesan, on top of the potatoes, followed by a sprinkle of breadcrumbs. Then, bake the dish until the top is golden brown and the potatoes are tender. This will give you a delicious au gratin potato dish with a crispy, cheesy crust.
What type of cheese is best for au gratin potatoes?
The best type of cheese for au gratin potatoes is a matter of personal preference, but some popular options include Gruyère, Parmesan, and Cheddar. Gruyère is a classic choice for au gratin potatoes, as it has a nutty, slightly sweet flavor that pairs well with the creamy sauce and potatoes.
Parmesan is another popular option, as it adds a salty, umami flavor to the dish. Cheddar is also a good choice, as it melts well and adds a rich, creamy texture to the potatoes. You can also experiment with other types of cheese, such as Fontina or Emmental, to find the combination that works best for you.
Can I make scalloped or au gratin potatoes ahead of time?
Yes, you can make scalloped or au gratin potatoes ahead of time, but it’s best to assemble the dish just before baking. You can prepare the ingredients, such as slicing the potatoes and making the creamy sauce, ahead of time, but it’s best to assemble the dish and bake it just before serving.
If you need to make the dish ahead of time, you can assemble it and refrigerate it for up to a day before baking. However, keep in mind that the potatoes may become slightly soggy if they sit for too long, so it’s best to bake the dish as soon as possible.
How do I prevent the potatoes from becoming too soggy?
To prevent the potatoes from becoming too soggy, make sure to slice them thinly and evenly, so that they cook consistently. You should also dry the potatoes with paper towels before assembling the dish, to remove excess moisture.
Another tip is to use a combination of cream and cheese in the sauce, as this will help to balance out the moisture levels in the dish. Finally, make sure to bake the dish at a moderate temperature, such as 375°F (190°C), to prevent the potatoes from cooking too quickly or becoming too soggy.
Can I add other ingredients to scalloped or au gratin potatoes?
Yes, you can add other ingredients to scalloped or au gratin potatoes to give them more flavor and texture. Some popular options include diced ham, bacon, or onions, which can add a smoky, savory flavor to the dish.
You can also try adding some chopped herbs, such as thyme or rosemary, to give the potatoes a fresh, aromatic flavor. Other ingredients, such as diced bell peppers or mushrooms, can also be added to the dish to give it more color and texture. Experiment with different ingredients to find the combination that works best for you.