Yet, au gratin and scalloped potatoes are sometimes used interchangeably—and are both delicious served alongside a holiday ham—so what's the difference between the two?
However, unlike pronunciations of potato, scalloped and au gratin mean different things. What's the difference between scalloped and au gratin potatoes? Chefs cut through the confusion and explain, plus offer their best potato-pairing tips.
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Scalloped Potatoes vs. Au Gratin Potatoes: What's The Difference?
The delicate baking also has to do with some other ingredients that are (or aren't) mixed in.
That distinction is important if you're hosting a person with gluten sensitivities (or have them yourself).
Dilonno adds that au gratin potatoes are usually more thinly sliced, though both dishes will feature potatoes cut into rounds.
"My whole life, I thought it was scalloped because the potatoes were sliced in a scallop-shaped way," Lee says. Then, I learned it actually originated from an old English word, collop, which means sliced. You learn something new every day."
Consider these nuggets of information part of your dinner-party conversation.
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How Do You Make Scalloped Potatoes?
To cook scalloped potatoes, you layer thinly sliced potato rounds on top of this creamy mixture and bake until golden brown. Noticeably absent is the cheese, which some scalloped potato recipes may call for, but know that the addition of cheese deviates from the traditional scalloped potato definition. (This occasional cheese addition is also why these two terms are often used interchangeably.)
"Think springtime and lighter flavors — a pan-roasted fish," Muzio says.
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"Layer them in a casserole dish with grated Gruyère, cheddar or another rich cheese with a cream-based sauce," Dilonno says. "Then, bake until potatoes are cooked and a crust forms that’s golden brown. You can also sprinkle with bread crumbs if you want to add an extra crust, although I like them simply prepared."
Related: 12 Best Potato Side Dishes
What’s the Difference Between Au Gratin and Gratin Potatoes?
"In cooking, the word 'gratin' refers to a dish with a lightly browned crust of breadcrumbs or melted cheese," Dilonno says. "'Au gratin' means 'by grating' in French or 'with a crust' and usually refers to a casserole covered in browned breadcrumbs and cheese."
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Mike Dilonno, the chef and owner of Beggars Banquet in New OrleansKevin Lee, chef at Birdies by Chef Kevin Lee in Oklahoma CityWilliam Muzio, corporate executive chef with Lessing's Hospitality GroupRelated: Wait, What's the Difference Between Rolled Oats and Quick Oats?
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