Food - Drink
The Key Differences Between Au Gratin And Scalloped Potatoes
By LAUREN ROTHMAN
Potatoes au gratin and scalloped potatoes are two indulgent potato side dishes with similar features. Both consist of thinly sliced potatoes doused with a rich milk or cream sauce and baked until a crisp crust forms on top, but these dishes also have some differences in preparation and ingredients.
Potatoes au gratin is French, and "au gratin" refers to a dish topped with breadcrumbs, cheese, or both. The potatoes in au gratin are thinly sliced, topped with breadcrumbs and cheese as the name implies, and more cheese (typically Gruyère) is sprinkled between the layers of potatoes, creating a cheesy, crispy, oozy dish.
On the other hand, scalloped potatoes feature sliced potatoes in a hot cream or milk sauce, but traditional recipes do not call for cheese. The dish will come out moist and creamy, but it won't be cheesy, and while its top will brown, it won't be super-crispy like potato au gratin, making for a milder and simpler side dish.