Au Gratin Potatoes | MyPlate (2024)

FAQs

What's the difference between au gratin potatoes and scalloped potatoes? ›

The difference comes down to cheese. Scalloped potato recipes are usually baked in a basic cream sauce until soft and tender, with no cheese topping. Potatoes au gratin are a bit more decadent. They are made with lots of cheese sprinkled in between the layers of potatoes and also on top of the casserole.

The phrase au gratin literally means "by grating" in French, or "with a crust," from the verb gratter, "to scrape, scratch, or grate."

If your household has to go dairy-free, there's no reason to skip this favorite dish as the milk and cheese can easily be substituted. Some recipes use chicken broth or water while others use non-dairy alternatives like soy or almond milk.

Potatoes or rice can remain rock-hard after prolonged cooking. Starch will not swell if it is acidic. If you have a lot of sour cream in your scalloped potatoes or add something acidic, your potatoes may not soften. You can cook the potatoes with heavy cream or milk and then, after they soften, stir in sour cream.

Some potatoes, like Yukon Gold, have more water in them. Try letting the dish rest for 10 minutes or so to let the water get absorbed and let the sauce thicken. Try cooking your recipe longer. Try uncovering the dish in the oven for the last 10 minutes or so.

Why are they called funeral potatoes? Funeral potatoes get their unique name from being a crowd-pleasing casserole served as a side dish at after-funeral luncheons (particularly in the culture of the Church of Jesus Christ of Latter-Day Saints).

The whole dish has a comforting cheesy flavor, but still feels elegant. Serve the gratin with beef such as London broil or even a simply roasted chicken for a classic meal.

The curdling is caused by high heat, which is hard to avoid in an oven.

A “gratin” is any dish that is topped with cheese or breadcrumbs mixed with butter, then heated in the oven or under the broiler until brown and crispy, according to The Food Lover's Companion. The term au gratin or gratinée just refers to anything prepared in that manner.

To substitute for 1 cup (237 mL) of heavy cream, mix 1/4 cup (57 grams) of melted butter with 3/4 cup (177 mL) of milk. This stand-in is best for cooking and baking, not whipping.

Why should the potato slices for the gratin not be soaked in water before adding to the cream? ›

I don't recommend soaking the potatoes in water ahead of time for our potatoes au gratin (as some recipes call for). Soaking them will cause them to lose some of their starch, which helps to keep this dish creamy. The dish will still get a nice, crisp top without soaking the potatoes.

Heavy whipping cream (or half and half) is a good substitute for milk in potatoes. This is actually a great option! The thicker consistency will produce a dreamy, creamy consistency that everyone will love. The flavor is bolder and richer, too, and you may enjoy it more than the original.

Once they have been peeled and cut, raw potatoes will turn brown quickly. This process, which is called oxidation, happens because potatoes are a naturally starchy vegetable. And when exposed to oxygen, starches turn gray, brown, or even black. An oxidized potato is completely safe to eat.

My scalloped potatoes are bland

They are also in need of serious seasoning to ensure deliciousness. Make sure your sauce is well-seasoned, but also, season each layer of potatoes with salt and pepper before adding the sauce, to make sure they are as flavorful as you want them!

Soaking the sliced potatoes in water helps to draw out some of the starch from the middle of the potato, resulting in a sturdier, crispier French fry.

Potato-based

Sliced raw potatoes may also be baked in a liquid or sauce that steams them and forms a golden crust on top. In the US, the dish is referred to variously as funeral potatoes, potatoes au gratin, scalloped potatoes, or au gratin potatoes.

What Does “Au Gratin” Mean? A “gratin” is any dish that is topped with cheese or breadcrumbs mixed with butter, then heated in the oven or under the broiler until brown and crispy, according to The Food Lover's Companion. The term au gratin or gratinée just refers to anything prepared in that manner.

The taste blends beautifully with an Easter ham and not nearly the work as peeling and cutting all your own spuds for a large family meal. Good for a package product. We attend a lot of pot luck dinners and it never fails that they are on work nights. These potatoes are a big hit and easy to make.

Scalloped potatoes are thinly sliced potatoes layered in a deep dish, drenched in a thick and creamy sauce, and baked to perfection. This dish is thought to have originated in England, with the title “scalloped” referring to the thin, uniformly way the potatoes are sliced.