What’s the difference between au gratin potatoes and scalloped potatoes? Both are classic comfort dishes, but they have distinct characteristics that set them apart. Understanding these differences can help you choose the perfect potato dish for your next meal or gathering.
Au gratin potatoes, also known as gratin dauphinois, are a rich and creamy dish made with thinly sliced potatoes, cream, and sometimes cheese. The potatoes are layered in a baking dish and then baked until they are golden brown and crispy on top. The key to au gratin potatoes is the creamy sauce that coats the potatoes, giving them a rich and indulgent flavor. This dish is often served as a side dish or as a main course with a protein like meat or fish.
Scalloped potatoes, on the other hand, are a more delicate dish made with thinly sliced potatoes, milk, and sometimes cheese. The potatoes are layered in a baking dish and then baked until they are tender and have a slightly golden top. Unlike au gratin potatoes, scalloped potatoes have a thinner sauce, which results in a lighter and more subtle flavor. This dish is typically served as a side dish and is often paired with a protein like chicken or beef.
One of the main differences between the two dishes is the amount of cheese used. Au gratin potatoes often have a generous amount of cheese sprinkled on top before baking, which gives them a rich and savory flavor. Scalloped potatoes, on the other hand, may have a sprinkle of cheese, but it is not as prominent as in au gratin potatoes.
Another difference is the texture. Au gratin potatoes have a crispy, golden top and a creamy, tender interior. Scalloped potatoes have a slightly golden top and a soft, tender interior without the crispy texture of au gratin potatoes.
In summary, the main differences between au gratin potatoes and scalloped potatoes are the richness of the sauce, the amount of cheese used, and the texture. Au gratin potatoes are a rich and indulgent dish with a creamy sauce and crispy top, while scalloped potatoes are a lighter and more delicate dish with a thinner sauce and a soft, tender texture. Choosing between the two will depend on your personal preference and what you are serving them with.
