When it comes to comfort food, few dishes can rival the creamy, indulgent delight of potatoes. Whether you’re planning a cozy family dinner or preparing a holiday feast, potatoes are often a centerpiece, but the decision between scalloped potatoes and au gratin can leave many confused. Understanding the difference between scalloped and au gratin is essential for choosing the right dish for your occasion. In this article, we’ll explore the unique characteristics of each, clear up common misconceptions, and guide you through the best ways to prepare both.
By the end of this guide, you’ll know exactly how to distinguish these dishes, when to use them, and how to make both to perfection. Let’s dive into the key difference between scalloped and au gratin potatoes!
What Are Scalloped Potatoes?
Scalloped potatoes are a classic comfort food, beloved for their creamy, hearty texture. The term “scalloped” refers to the way the potatoes are sliced – into thin, uniform rounds. These slices are then layered in a dish with a cream or milk-based sauce, baked until tender and golden.
The traditional recipe does not include cheese, which is a primary difference between scalloped and au gratin dishes. Scalloped potatoes rely on a basic white sauce, typically made from milk or heavy cream, butter, and flour, known as a béchamel sauce. This creamy, rich sauce provides the perfect backdrop for the thin potato slices, creating a velvety texture.
What Is Au Gratin?
While scalloped potatoes are known for their simplicity, au gratin potatoes take it up a notch by adding cheese. The term “au gratin” comes from the French word “gratter,” meaning to scrape or grate, referring to the crispy, browned crust on top of the dish. In an au gratin preparation, the potatoes are also sliced thinly, but the major difference between scalloped and au gratin is the inclusion of cheese in the layers and on top of the dish.
Key Differences Between Scalloped and Au Gratin
Let’s break down the primary difference between scalloped and au gratin:
- Cheese: The most significant distinction is that au gratin includes cheese, while scalloped potatoes do not. This key ingredient in au gratin provides a richer, more indulgent flavor.
- Sauce: Scalloped potatoes are traditionally made with a simple cream or milk-based sauce, often béchamel. In contrast, au gratin potatoes feature a cheese-laden sauce.
- Topping: Au gratin dishes are finished with a crispy cheese and sometimes breadcrumb topping, creating a golden-brown crust. Scalloped potatoes do not typically have a crust, but rather a softer, creamy top layer.
These differences mean that au gratin is a bit more decadent and indulgent, while scalloped potatoes offer a simpler, more straightforward flavor profile.
The Role of Cheese in Au Gratin
Cheese is what sets au gratin apart from its scalloped counterpart. The inclusion of cheese not only enhances the flavor but also alters the texture of the dish. The cheese melts into the potatoes, creating a rich, creamy sauce that pairs perfectly with the starchy potato slices. But the magic of au gratin doesn’t stop there – the grated cheese on top of the dish is what forms the signature crispy crust that au gratin is known for.
The type of cheese used in au gratin can vary, allowing for different flavor profiles. Gruyère adds a nutty, slightly salty taste, while Cheddar gives a sharper, more robust flavor. Some versions even mix multiple types of cheese to create a more complex, layered dish.
This cheesy element is crucial to understanding the difference between scalloped and au gratin – without the cheese, it would simply be another form of scalloped potatoes!
The Creamy Element in Scalloped Potatoes
While au gratin potatoes rely on cheese, scalloped potatoes get their signature creaminess from a well-made béchamel sauce. This sauce, a combination of milk or cream, butter, and flour, is what creates the smooth texture in scalloped potatoes. The sauce binds the potato slices together and ensures that every bite is velvety and flavorful.
Because the sauce is less rich than the cheese-laden au gratin, scalloped potatoes tend to feel lighter on the palate, making them a popular choice for those seeking a less indulgent dish. This difference between scalloped and au gratin makes scalloped potatoes a versatile side dish that pairs well with a variety of main courses, from roast chicken to ham.
Dauphinoise: A Related Dish
Often confused with both scalloped and au gratin potatoes, dauphinoise is another variation that adds to the potato dish confusion. This dish originates from the Dauphiné region of France and is made by layering raw, thinly sliced potatoes in a dish, then cooking them in cream, butter, and sometimes garlic. Unlike au gratin, dauphinoise does not traditionally include cheese, though some recipes may use it.
The primary difference between scalloped and au gratin and dauphinoise is that dauphinoise uses raw potatoes rather than pre-cooked ones. The cooking process is also slower and gentler, allowing the cream to infuse deeply into the potatoes. This creates a delicate, melt-in-your-mouth texture that’s a hallmark of French cuisine.
Historical Context of These Dishes
The difference between scalloped and au gratin is not just about ingredients but also about their culinary heritage. Both dishes have roots in French cooking, though scalloped potatoes have become widely popular in American cuisine. Scalloped potatoes, as we know them today, have evolved into a dish commonly served at family gatherings and holiday dinners in the U.S.
On the other hand, au gratin’s origins lie firmly in French cuisine, with its use of cheese and crispy topping reflecting classic French techniques. The gratin method has been used in countless other dishes, from vegetable gratins to seafood preparations. This cooking method, which involves creating a crispy top layer by broiling or baking, has become synonymous with decadence and flavor.
Cooking Techniques: Scalloped Potatoes
If you want to master scalloped potatoes, it’s essential to understand the steps involved in creating this dish. Here’s a simple guide to making perfect scalloped potatoes at home:
- Slice the Potatoes: Use a mandolin or a sharp knife to slice the potatoes into thin, even rounds. The key to a uniform cook is ensuring the slices are all the same thickness.
- Prepare the Béchamel: In a saucepan, melt butter and whisk in flour to create a roux. Slowly add milk or cream, whisking constantly to avoid lumps, until the sauce thickens.
- Layer the Potatoes: In a baking dish, layer the potato slices, pouring béchamel sauce over each layer until the dish is filled.
- Bake: Bake the dish at 350°F for about 1 hour, or until the potatoes are tender and the top is golden brown.
By following these steps, you’ll be able to make a classic scalloped potato dish that rivals any holiday feast.
Cooking Techniques: Au Gratin
Au gratin may seem more complicated due to the cheese, but it’s surprisingly simple once you know the steps. Here’s how to make delicious potatoes au gratin:
- Slice the Potatoes: As with scalloped potatoes, you want thin, even slices to ensure the potatoes cook evenly.
- Make the Cheese Sauce: Melt butter in a pan, add flour to create a roux, then whisk in milk or cream. Once the sauce begins to thicken, stir in grated cheese until fully melted.
- Layer the Potatoes: Layer the potato slices in a baking dish, alternating with the cheese sauce. Top with additional cheese and breadcrumbs for an extra-crispy crust.
- Bake: Bake at 375°F for about 1 hour, or until the top is golden and crispy.
The result is a rich, cheesy dish with a perfectly crispy top – a key difference between scalloped and au gratin potatoes.
Common Mistakes When Making Scalloped or Au Gratin Potatoes
Even though these dishes are relatively simple, there are a few common mistakes that can ruin your dish:
- Too Thick Potato Slices: Whether making scalloped or au gratin, the potatoes must be thinly sliced for even cooking. Thick slices can result in undercooked, hard potatoes.
- Insufficient Sauce: Ensure there’s enough sauce to fully coat the potatoes. In scalloped potatoes, the sauce is essential for creaminess, while in au gratin, the cheese sauce adds richness.
- Overcooking the Topping: In au gratin, be careful not to over-broil the top. The cheese should be golden brown, not burnt.
Popular Variations of Both Dishes
There are countless ways to put a twist on these classic recipes:
- Scalloped Potatoes with Ham: Adding diced ham to the layers of scalloped potatoes creates a heartier dish that’s perfect for brunch or dinner.
- Vegetable Au Gratin: You can easily swap potatoes for other vegetables like cauliflower or broccoli to create a lighter version of au gratin.
- Healthier Versions: For a lighter take, use milk instead of cream in scalloped potatoes or reduce the amount of cheese in au gratin.
Serving Suggestions
Both dishes are incredibly versatile and pair well with a variety of main courses:
- Scalloped Potatoes: These are often served alongside roasted meats, such as chicken or pork, and make a great complement to baked ham.
- Au Gratin: The rich, cheesy nature of au gratin pairs well with leaner proteins like grilled steak, roast beef, or lamb.
Which Is Right for Your Occasion?
So, which dish should you choose for your next meal? Here’s a quick guide to help you decide:
- For a casual family dinner: Scalloped potatoes offer a lighter, less indulgent option that pairs well with everyday meals.
- For a special occasion or holiday: Au gratin potatoes, with their rich cheese sauce and crispy top, are perfect for more formal gatherings where you want to impress your guests.
Conclusion
Understanding the difference between scalloped and au gratin is the key to making the right choice for your meal. While both dishes are delicious and share similarities, the presence of cheese in au gratin potatoes sets it apart, making it a richer, more indulgent option. Whether you prefer the simple elegance of scalloped potatoes or the decadent layers of au gratin, these dishes are sure to satisfy.
FAQs
- Can scalloped potatoes be made with cheese?
- Technically, yes, but once cheese is added, the dish becomes more like au gratin.
- How long can you store leftover au gratin potatoes?
- Au gratin potatoes can be refrigerated for up to 4 days in an airtight container.
- Can you substitute ingredients between scalloped and au gratin?
- You can experiment with different sauces, but adding cheese will always turn scalloped potatoes into au gratin.
- What’s the best cheese for au gratin?
- Gruyère, Cheddar, and Parmesan are popular choices for their melting properties and flavor.
- How to make scalloped potatoes crispy without cheese?
- A layer of breadcrumbs can add crispiness to scalloped potatoes without needing to add cheese.
This article provides you with all the information needed to understand the difference between scalloped and au gratin, empowering you to choose or cook the perfect potato dish for any occasion.