Vegetable Au Gratin Recipe (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."

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.

Derived from the French verb gratiner — to broil — gratin is a process that involves topping a dish with either cheese or buttery breadcrumbs and baking or broiling until crispy.

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.

Au Gratin potatoes are rich. Serve them with leaner proteins such as beef tenderloin, grilled or roasted chicken, and pan-seared fish. Another excellent pairing for Au Gratin potatoes is a fresh salad with herbs and a tart vinaigrette. Au Gratin potatoes make a great casserole and are a great entrée themselves.

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.

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.

One serving of this creamy potato side dish will provide you with half your daily value of vitamin C, almost a quarter of your daily value of fiber, and some calcium and iron.

An au gratin is a traditional French technique that is comprised of a dish topped with cheese, butter, breadcrumbs, or a combination of the three and baked and/or broiled to form a browned and crisp top.

Which is better scalloped or au gratin? ›

Scalloped potatoes also won't be as crispy in texture as au gratin. Both are golden brown and creamy, but if it's crispiness and crunchiness you're after, au gratin will probably be your best bet. Either one is sure to be a hit with your dinner guests, but it just depends on what sort of vibe you're going for!

Butter a gratin dish (which should be long and large and about 5 cm (2 in) deep) and sprinkle 2 chopped garlic slices on the bottom, a pinch of salt and pepper and more nutmeg.

Potatoes au gratin is a side dish made with thinly-sliced layers of cheesy potatoes. “Gratin” is the culinary technique of baking or broiling an ingredient topped with grated cheese and breadcrumbs to create a crispy crust.

It is called "funeral" potatoes because it is commonly served as a side dish during traditional after-funeral dinners, but it is also served at potlucks, and other social gatherings, sometimes with different names.

Potatoes gratiné

In the US, the dish is referred to variously as funeral potatoes, potatoes au gratin, scalloped potatoes, or au gratin potatoes.

If your potatoes aren't cooked properly, they will have a slightly crisp or al dente texture. You want to be sure the dish cooks evenly, so rotate the dish in your oven halfway thru cooking and be sure to test for doneness in more than one spot, in case your oven heats unevenly.

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.