These classic potato dishes have so many similarities that most people don’t recognize the difference. They often use the same names. Both are richly creamy. Both have layers made of thinly sliced sweet potatoes. Both are baked in an oven dish until golden brown. But they aren’t the same.
Scalloped Potatoes Vs. Au Gratin – What’s It All About?
It’s all about cheese. Scalloped fries have a simpler recipe. Most recipes call to bake the potatoes in a simple cream sauce (usually a combination of milk, and heavy cream), and that is it. The casserole is made with lots of cheese. Breadcrumbs can be sprinkled on top of some potatoes au gratin versions to give the potatoes a little more crunch. There are many options.
They are both comforting and go with everything sides, especially around holidays. Although it is important to be able to tell the difference between potatoes au gratin and scalloped potatoes (especially when ordering them at a restaurant), you don’t have to forget the names.
Milk/Cream
A combination of both cream and heavy cream is what we prefer. Heavy cream provides an unparalleled richness. It also makes it velvety. But all cream would be very intense. We add milk to balance it. (Worthy whole milk is preferred, not skim. Avoid skipping heavy cream. This is vital for thickening the sauce.
What Cheese Type Should You Use?
That’s completely up to you. Gruyere melts beautifully and has a wonderful, nutty flavor. Parmesan cheese with peppery notes is also good. We enjoy both! But there are no set rules. Also, you could use mozzarella, fontina, or sharp cheddar.
What Kinds Of Potatoes Do You Need?
Starchy potatoes, like those from russets and potatoes au gratin, are the best. The starch is released as the sauce cooks to thicken it and produce a rich creaminess. The extra starch prevents the dairy cream from curdling during high heat cooking. Avoid waxy potatoes. They can be slippery and will not melt in the cheesy sauce.
Do You Have To Take Them Off?
Yes and no. It all depends upon the potato variety. If you have thick skinner russets, peeling potatoes is a good idea to maintain the potato’s uniform texture. You can skip peeling butter potatoes and other similar starchy thin-skinned varieties.
Do You Need To Foil Cover?
The foil helps cook the potatoes. We remove the foil at the end of baking to make the top cheese layer crispy and golden.
What To Do If My Shirt Isn’t Browning Yet?
Your top layer may not want to turn brown because the oven’s heat is quite moderate. When this happens we switch to the broiler. Once your potatoes are cooked and the sauce is bubbling on top, turn the oven up and broil the dish for 2 minutes or until the gratin has become golden.
How Can You Prevent Watery Potatoes?
Baked potatoes can release lots of moisture and make your final dish a little soupy. You can prevent this by placing your sliced potatoes on towel paper to absorb excess water. During the last 15-20 minutes of baking, it is recommended that you bake the dish uncovered. This will allow moisture to escape and ensure that your cheese is nice and golden.
