The BEST and EASIEST Potatoes Au Gratin recipe! (2024)

FAQs

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

What is the difference between au gratin potatoes and scalloped potatoes? Au Gratin potatoes contain cheese, whereas Scalloped Potatoes do not. Scalloped potatoes typically contain cream but can also contain flavorful stock instead of dairy.

I think the key is pre-cooking the potatoes; it really gives the finished product a nice texture. i was planning on boiling them for less time than suggested but ended up cooking them for the full 25 minutes and I'm glad I did. I used sharp cheddar.

If you used a pre-prepped potato from the refrigerator section instead of slicing your own, they can have preservatives that make them a bit watery. If you stored your potatoes in water to prevent discoloring, be sure to drain them well and pat them dry before adding to your casserole.

I love cooking these potatoes in a cast-iron skillet because it gives the potatoes a nice crispy edge and it makes the perfect amount of potatoes.

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.

Au gratin potatoes bake uncovered for 60 to 75 minutes.

You'll know they're done when a paring knife can be easily slipped into the center of the casserole and the top is browned and crisped. Cool the whole dish for at least 10 minutes before scooping and serving.

High heat will cause the milk to curdle. Use milk or cream with higher fat content. Whole milk, half-and-half, or cream and full-fat cheeses are necessary. Skim milk and reduced-fat products will not be your friend in this dish.

Surprisingly, aluminum foil is his secret weapon. After beautifully shingling the potatoes (he's got a genius trick for doing this quickly, too) he covers the dish in foil before hitting the oven.

Season each layer. Use enough salt, pepper, herbs, or spices. This will keep the scalloped potatoes from being bland.

You're probably leaving the peeled potatoes exposed for too long before putting them in the pot. Once peeled, a potato, like an apple or banana, begins to turn color, as certain enzymes start to oxidize. So peel them into a bowl of cold water and leave them there until ready to cook.

How do you thicken au gratin potatoes? ›

To thicken scalloped potatoes, keep cooking the sauce a minute or so longer than directed before adding the cheese. This will create a rich, extra-thick sauce. You can also use whole or 2% milk in place of the fat-free milk.

Cover dish loosely with foil and hold in a warm place through a typical service period, about two hours. If necessary, reheat in the oven or brown lightly under a salamander or broiler.

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).

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.

Potatoes gratiné

In the US, the dish is referred to variously as funeral potatoes, potatoes au gratin, scalloped potatoes, or au gratin potatoes. In English Canada, it is called scalloped potatoes or potatoes au gratin. In French-speaking Canada, the dish is referred to as patates au gratin.

While the precise origin is unknown, the name for scalloped potatoes is said to derive from an English word, collop, which means to slice thinly. On the other hand, historians have said the name comes from the type of dish it is served in such as the original, oysters with breadcrumbs.