The Difference Between Scalloped and Au Gratin Potatoes -

Key Differences & Cooking Tips

Potatoes are an essential part of many meals around the world. Their versatility, affordability, and deliciousness make them a household favorite, especially when turned into comforting dishes like scalloped potatoes and au gratin potatoes. Despite their similar appearance, these two beloved potato dishes have distinct differences in terms of ingredients, texture, and preparation methods.

In this detailed guide, we’ll explore everything you need to know about scalloped potatoes and au gratin potatoes. From their history and ingredient breakdowns to step-by-step cooking techniques and variations, by the end of this article, you’ll have a deep understanding of both dishes. Whether you’re cooking for a family dinner or a holiday gathering, you’ll know exactly which dish to prepare and how to perfect it.

Introduction to Potato Dishes
What Are Scalloped Potatoes?
What Are Au Gratin Potatoes?
Key Differences Between Scalloped and Au Gratin Potatoes
History of Scalloped and Au Gratin Potatoes
Ingredients of Scalloped and Au Gratin Potatoes
- Scalloped Potatoes Ingredients
- Au Gratin Potatoes Ingredients
Cooking Methods for Scalloped and Au Gratin Potatoes
- Cooking Scalloped Potatoes
- Cooking Au Gratin Potatoes
Nutritional Comparison of Scalloped and Au Gratin Potatoes
Popular Variations
- Vegan and Dairy-Free Options
- Gluten-Free Options
Serving Suggestions and Pairings
FAQs
Conclusion: Which Potato Dish to Choose?

Introduction to Potato Dishes

Few foods are as universally cherished as potatoes. Whether they’re mashed, roasted, fried, or baked, potatoes have a permanent place in global cuisine. Among the most popular and comforting potato dishes are scalloped potatoes and au gratin potatoes. While both dishes involve baking thinly sliced potatoes, they are not the same.

Scalloped potatoes are known for their creamy texture and simple, comforting flavors, made by layering thinly sliced potatoes in a rich, creamy sauce. Au gratin potatoes, on the other hand, take this concept further by adding cheese to the mix, resulting in a richer, more indulgent dish. Both dishes are staples in family dinners and holiday spreads, but understanding the key differences between them can help you make the right choice for your next meal.

Before diving into the details, let’s take a closer look at what each dish entails.

What Are Scalloped Potatoes?

Scalloped potatoes are a classic comfort food, characterized by their creamy texture and simple, yet rich flavors. The dish is made by layering thin slices of potatoes in a baking dish and covering them with a creamy sauce before baking. Traditionally, scalloped potatoes do not contain cheese, focusing instead on the richness provided by milk or cream.

The term “scalloped” likely comes from the Old English word collop, which referred to thin slices of meat or fish. Over time, the term evolved to describe thin slices of potatoes baked in a creamy sauce. This simple, satisfying dish became a favorite in many households due to its ease of preparation and comforting flavors.

Traditional Ingredients for Scalloped Potatoes

The ingredients for scalloped potatoes are straightforward, yet they come together to create a dish that is rich, comforting, and flavorful. Here’s a breakdown of what you’ll need:

Potatoes: The most common varieties used in scalloped potatoes are russet potatoes and Yukon Gold potatoes. These potatoes are starchy, which allows them to absorb the creamy sauce and become tender during baking. Russets provide a fluffier texture, while Yukon Golds offer a slightly buttery flavor.
Cream or Milk: A cream or milk-based sauce is essential to give scalloped potatoes their signature richness. Whole milk, heavy cream, or a combination of the two can be used, depending on how rich you want the dish to be. Using cream results in a thicker, richer sauce, while milk creates a lighter, yet still creamy texture.
Butter: Butter adds richness and flavor to the sauce, helping to enhance the creamy texture.
Flour: Combined with butter, flour is used to create a roux, which acts as a thickening agent for the sauce. This ensures that the sauce clings to the potato slices rather than being too runny.
Seasonings: Simple seasonings like salt, pepper, and sometimes garlic or onions are used to enhance the flavor of the dish without overpowering the creaminess of the sauce.

How to Make Scalloped Potatoes

To make scalloped potatoes, the potatoes are first peeled and thinly sliced. A mandoline or sharp knife works well for this task, allowing for even slices that will cook uniformly. The potato slices are then arranged in layers in a greased baking dish.

Next, a creamy sauce is prepared by melting butter in a saucepan and whisking in flour to create a roux. Milk or cream is then gradually added, whisking continuously until the sauce thickens. Seasonings such as salt, pepper, and garlic are added for flavor. The sauce is poured over the layers of potatoes, ensuring each slice is coated.

The dish is baked in the oven at a relatively low temperature, usually around 350°F, for 60 to 90 minutes. This slow cooking allows the potatoes to absorb the sauce and become tender, while the top of the dish develops a light golden-brown crust. When done, the scalloped potatoes should be soft, creamy, and full of flavor.

For additional tips on preparing this dish, check out our guide to perfecting the creamy texture in scalloped potatoes.

What Are Au Gratin Potatoes?

Au gratin potatoes, also known as potatoes au gratin or simply gratin, take the concept of baked, sliced potatoes to a richer, cheesier level. The term “au gratin” comes from the French word gratter, meaning “to scrape” or “to grate.” This refers to the crispy topping that forms on the dish during baking, often made by grating cheese over the top layer of potatoes.

Unlike scalloped potatoes, au gratin potatoes include cheese, which is layered between the potato slices and sprinkled on top. This addition gives the dish a richer, more indulgent flavor, with a contrast between the creamy interior and the crispy, cheesy top.

Traditional Ingredients for Au Gratin Potatoes

The key difference between scalloped potatoes and au gratin potatoes lies in the inclusion of cheese in the latter. Here are the typical ingredients used in au gratin potatoes:

Potatoes: Just like with scalloped potatoes, russet potatoes or Yukon Gold potatoes are the preferred varieties. Their starch content helps absorb the creamy cheese sauce and ensures the potatoes remain tender during baking.
Cheese: Cheese is the defining ingredient in au gratin potatoes. Common choices include Gruyère, cheddar, or Parmesan cheese. The cheese is layered between the slices of potatoes and used on top of the dish to form a crispy, golden-brown crust.
Cream or Milk: A creamy sauce made from milk or cream is essential to bind the dish together and create a rich texture. The cream also blends with the melted cheese, resulting in a smooth, cheesy sauce.
Butter: Butter adds depth and richness to the dish, helping to create a smooth and velvety sauce.
Breadcrumbs (Optional): Some variations of au gratin potatoes include a breadcrumb topping for added crunch and texture. This layer is optional but can enhance the overall dish.
Seasonings: In addition to salt and pepper, au gratin potatoes are often flavored with garlic and herbs like thyme or rosemary to add depth and complexity.

How to Make Au Gratin Potatoes

The process for making au gratin potatoes starts similarly to scalloped potatoes, but with the addition of cheese. The potatoes are thinly sliced—using a mandoline ensures even slices—and arranged in layers in a greased baking dish.

In between the layers of potatoes, grated cheese is sprinkled to ensure the flavor is evenly distributed throughout the dish. A creamy sauce made from milk or cream is poured over the layers, and additional cheese is added on top to create a crispy, golden crust. For an extra layer of texture, breadcrumbs can be sprinkled on top of the cheese before baking.

The dish is baked at 375°F for 45 to 60 minutes, or until the top is bubbly and golden brown. The result is a dish that features a creamy, cheesy interior with a satisfyingly crispy top. Au gratin potatoes are perfect for those who love rich, indulgent dishes.

Key Differences Between Scalloped and Au Gratin Potatoes

Although both dishes are based on thinly sliced, baked potatoes, their differences affect the flavor, texture, and overall experience of each dish. Here’s a breakdown of the key differences:

1. Cheese

Scalloped Potatoes: Cheese is not traditionally used in scalloped potatoes. The dish relies on a creamy sauce made from milk or cream to provide richness.
Au Gratin Potatoes: Cheese is a key ingredient in au gratin potatoes, with layers of cheese between the potatoes and a crispy cheese topping.

2. Sauce

Scalloped Potatoes: The sauce is a béchamel (made with butter, flour, and milk or cream), which thickens as it bakes. The sauce coats the potatoes, creating a soft, creamy texture.
Au Gratin Potatoes: The sauce is richer and more indulgent, often made with both cream and cheese. As the cheese melts into the cream, it forms a smooth, cheesy sauce that infuses the potatoes with flavor.

3. Texture

Scalloped Potatoes: The texture is soft and creamy throughout, as the sauce is absorbed by the potatoes.
Au Gratin Potatoes: While the interior is creamy, the top layer is crispy and golden due to the melted cheese and, in some cases, breadcrumbs.

4. Slice Thickness

Scalloped Potatoes: Potatoes are typically sliced thicker, around 1/8 to 1/4 inch. This gives the dish a more substantial bite.
Au Gratin Potatoes: The potatoes are usually sliced thinner, which allows the cheese and cream to penetrate more evenly throughout the layers.

5. Cooking Time

Scalloped Potatoes: Due to the thicker potato slices, scalloped potatoes require a longer cooking time, usually between 60 to 90 minutes.
Au Gratin Potatoes: The thinner slices of au gratin potatoes cook faster, with a baking time of about 45 to 60 minutes.

These subtle differences may seem small, but they result in two distinctly different dishes. Scalloped potatoes are ideal for those who prefer a creamy, more subtle flavor, while au gratin potatoes are perfect for cheese lovers who appreciate a crispy, cheesy crust.

History of Scalloped and Au Gratin Potatoes

Both scalloped potatoes and au gratin potatoes have rich histories rooted in European cuisine. Potatoes, which originated in the Americas, were introduced to Europe in the 16th century and quickly became a staple food due to their versatility and nutritional value.

French Influence: Gratin

The concept of gratin comes from French cuisine, where the term refers to a dish that is topped with a crispy crust made from cheese, breadcrumbs, or both. One of the earliest known versions of au gratin potatoes is gratin dauphinois, a dish that originated in the Dauphiné region of France. This dish, made with thinly sliced potatoes, cream, and butter, was served at family meals and special occasions.

As the dish evolved, cheese was added to create what we now know as potatoes au gratin. The word “gratin” itself comes from the French verb gratter, meaning “to scrape” or “to grate.” This refers to the technique of grating cheese or breadcrumbs over the top of the dish, which becomes crispy during baking.

English Influence: Scalloped Potatoes

Scalloped potatoes have their origins in England, where the term “scallop” originally referred to thin slices of meat or fish cooked in a creamy sauce. Over time, the term came to describe any dish made with thin slices of food baked in a sauce, and potatoes naturally became a popular choice. Scalloped potatoes gained popularity in both England and America, where they became a go-to side dish for family meals and holiday dinners due to their simplicity and comforting nature.

Ingredients of Scalloped and Au Gratin Potatoes

While scalloped potatoes and au gratin potatoes share many ingredients, the key difference lies in the inclusion of cheese in au gratin potatoes. Let’s take a closer look at the ingredients used in each dish.

Scalloped Potatoes Ingredients

Potatoes: The most common varieties used in scalloped potatoes are russet potatoes and Yukon Gold potatoes, known for their starchiness, which helps to thicken the sauce and create a creamy texture.
Cream or Milk: The base of the sauce is made from cream, milk, or a combination of both, depending on the desired richness.
Butter: Adds richness and helps to create the roux that thickens the sauce.
Flour: Combined with butter, flour is used to create a roux, which thickens the sauce and ensures that it clings to the potato slices.
Seasonings: Salt, pepper, garlic, and sometimes onions are used to flavor the dish without overpowering the creaminess.

Au Gratin Potatoes Ingredients

Potatoes: The same varieties of potatoes used for scalloped potatoes—russet potatoes or Yukon Gold potatoes—are ideal for au gratin potatoes due to their starch content and ability to absorb the sauce.
Cheese: The star ingredient of au gratin potatoes is cheese. Popular choices include Gruyère, cheddar, and Parmesan. The cheese is layered between the potatoes and used on top to create a crispy crust.
Cream or Milk: A creamy sauce made from milk or cream is essential for binding the dish together and creating a smooth texture.
Butter: Butter adds richness to the dish and helps to create a smooth, velvety sauce.
Breadcrumbs (optional): Some versions of au gratin potatoes include a breadcrumb topping, which adds an extra layer of crunch.
Seasonings: In addition to salt and pepper, au gratin potatoes are often flavored with garlic and herbs like thyme or rosemary to add depth of flavor.

Cooking Methods for Scalloped and Au Gratin Potatoes

Both dishes involve layering sliced potatoes and baking them in the oven, but the preparation and cooking times differ slightly due to the addition of cheese in au gratin potatoes.

Cooking Scalloped Potatoes

Slice the Potatoes: The potatoes are sliced into 1/8 to 1/4 inch rounds. Thicker slices result in a heartier texture, while thinner slices cook faster.
Prepare the Sauce: A simple béchamel sauce is made by melting butter and whisking in flour to create a roux. Milk or cream is gradually added, and the mixture is whisked until the sauce thickens. Season with salt, pepper, and garlic.
Layer the Potatoes: The potato slices are arranged in layers in a greased baking dish, and the sauce is poured over each layer.
Bake: The dish is baked in the oven at 350°F for 60 to 90 minutes, or until the potatoes are tender and the top is lightly browned.

Cooking Au Gratin Potatoes

Slice the Potatoes: For au gratin potatoes, the potatoes are typically sliced thinner (around 1/8 inch) to ensure they cook evenly and absorb the cheese sauce.
Layer with Cheese: The potatoes are layered in a baking dish, with grated cheese sprinkled between each layer.
Top with Cheese (and Breadcrumbs): The top layer is topped with cheese and, optionally, breadcrumbs to create a crispy, golden-brown crust.
Bake: The dish is baked in the oven at 375°F for 45 to 60 minutes, or until the top is golden brown and bubbly.

Nutritional Comparison of Scalloped and Au Gratin Potatoes

While both dishes are indulgent and delicious, they differ slightly in terms of nutritional content due to the addition of cheese in au gratin potatoes.

Scalloped Potatoes

Calories: Scalloped potatoes are generally lower in calories than au gratin potatoes due to the absence of cheese. A typical serving of scalloped potatoes contains around 250 to 350 calories, depending on the amount of cream and butter used.
Fat: The fat content in scalloped potatoes comes primarily from the cream and butter. A serving contains about 10 to 15 grams of fat.
Carbohydrates: Both dishes are high in carbohydrates, as potatoes are the main ingredient. A serving of scalloped potatoes contains around 20 to 30 grams of carbohydrates.
Protein: Scalloped potatoes are relatively low in protein, with a serving containing about 5 to 7 grams of protein.

Au Gratin Potatoes

Calories: Due to the addition of cheese, au gratin potatoes are higher in calories, with a typical serving ranging from 400 to 500 calories.
Fat: Au gratin potatoes have a higher fat content than scalloped potatoes due to the cheese, cream, and butter. A serving contains about 20 to 30 grams of fat.
Carbohydrates: The carbohydrate content in au gratin potatoes is similar to scalloped potatoes, as both dishes use potatoes as the base. A serving contains around 20 to 30 grams of carbohydrates.
Protein: The addition of cheese increases the protein content in au gratin potatoes, with a serving containing about 10 to 15 grams of protein.

Popular Variations

Both scalloped potatoes and au gratin potatoes can be adapted to suit different dietary needs and preferences. Here are some popular variations of each dish:

Vegan and Dairy-Free Options

Both dishes can easily be made vegan or dairy-free by substituting the dairy ingredients with plant-based alternatives.

Scalloped Potatoes: Use almond milk, oat milk, or coconut milk in place of cream, and a dairy-free butter substitute like Earth Balance. To thicken the sauce, use cornstarch or arrowroot powder instead of flour.
Au Gratin Potatoes: Replace the cheese with a vegan cheese alternative, such as nutritional yeast or store-bought vegan cheese, and use a plant-based milk alternative like almond or coconut milk.

Gluten-Free Options

For those who need a gluten-free version of either dish, it’s easy to adapt the recipe by using a gluten-free thickener instead of flour. Cornstarch, arrowroot powder, or a gluten-free flour blend can be used to thicken the sauce in scalloped potatoes. In au gratin potatoes, breadcrumbs can be replaced with gluten-free breadcrumbs or omitted altogether.

Serving Suggestions and Pairings

Both scalloped and au gratin potatoes are rich, comforting side dishes that pair well with a variety of main courses. Here are some serving suggestions:

Roast Chicken or Turkey: The creamy richness of both dishes complements the savory flavors of roasted poultry. Whether you’re serving a holiday turkey or a simple roast chicken, these potato dishes make the perfect side.
Grilled Vegetables: For a lighter option, consider serving your potatoes alongside grilled vegetables like zucchini, asparagus, or broccoli. The smoky flavors of grilled vegetables provide a nice contrast to the richness of the potatoes.
Beef or Lamb: The creamy, indulgent nature of both dishes pairs well with rich meats like roast beef or lamb.
Fish: For a lighter, healthier meal, serve your potatoes with grilled or baked fish, such as salmon or tilapia. The flaky texture of the fish pairs well with the creamy potatoes.

FAQs

1. Are scalloped potatoes healthier than au gratin potatoes?

Yes, scalloped potatoes are generally healthier than au gratin potatoes because they do not contain cheese, making them lower in calories and fat. However, both dishes are indulgent due to the use of cream and butter.

2. Can you add cheese to scalloped potatoes?

While traditional scalloped potatoes do not contain cheese, you can certainly add it for a richer flavor. However, this would make the dish more similar to au gratin potatoes.

3. Can you freeze scalloped and au gratin potatoes?

Yes, both dishes can be frozen after baking. Allow the dish to cool completely, then wrap it tightly in plastic wrap or foil before freezing. To reheat, thaw the dish in the refrigerator overnight and bake it in the oven until heated through.

4. What is the best potato for scalloped and au gratin potatoes?

Russet potatoes and Yukon Gold potatoes are ideal for both dishes due to their high starch content, which helps absorb the sauce and creates a creamy texture without becoming mushy.

Conclusion: Which Potato Dish to Choose?

When deciding between scalloped potatoes and au gratin potatoes, it ultimately comes down to your personal preferences and the occasion. If you prefer a creamier, more subtle dish without the richness of cheese, scalloped potatoes are the better option. However, if you love cheese and enjoy a crispy, golden topping, au gratin potatoes will likely be your favorite.

Both dishes are perfect for family dinners, holidays, or special occasions, offering a comforting, indulgent side that pairs well with a variety of main courses. Whichever you choose, your guests are sure to enjoy these classic potato dishes.

The Difference Between Scalloped and Au Gratin Potatoes