Au gratin vs scalloped potatoes, what’s the big deal? Everyone loves the rich and creamy goodness of sliced potatoes baked to golden brown bubbly perfection. However, we can’t just say po-tay-to, po-tah-to. There is a difference between au gratin potatoes and scalloped potatoes.
What Are Au Gratin Potatoes?
Also known as dauphinoise potatoes or gratin dauphinoise, this classic French dish has been gracing dinner tables since 1788. Potatoes au gratin consists of layers of thinly sliced potatoes, cheese, and onions all smothered in a creamy basic white sauce. There is some controversy on the best cheese to include, but Gruyere seems to be a favorite.
The term gratin refers to the culinary technique of topping a dish with a light browned crust of breadcrumbs or melted cheese. For example, our Zucchini and Squash Au Gratin is a delicious layered squash casserole that has a layer of bubbly golden cheese on top. And our Shrip Au Gratin recipe is a rich, creamy, cheesy and buttery dish topped with golden brown cheese and panko. Both are au gratin recipes…just not with potatoes.
What Are Scalloped Potatoes?
Similar to potatoes au gratin, scalloped is actually a common cooking term that can apply to a variety of foods. A dish is classified as scalloped if it has an edge/border marked with semicircles. A couple of examples are scalloped potatoes (obviously) and scalloped corn.
Scalloped potato casserole consists of layers of sliced potatoes (sliced slightly thicker than au gratin potatoes) arranged to achieve that classic “scalloped” outer ring and covered in a basic roux. Quite often meat, such as ham or bacon is added to the layers to make a full meal. This casserole is then baked to golden brown perfection.
What’s the Difference Between Au Gratin and Scalloped Potatoes?
It all comes down to cheese! Both recipes call for a basic cream sauce (aka a roux) made of butter, flour, milk/cream, and seasonings. However, au gratin potatoes take the deliciousness to the next level by adding cheese to the layers and sauce. Seriously, that’s it. Cheese is the major differentiating factor between these two potato dishes. Yet if you dare to call your cheesy dish scalloped potatoes, be prepared for censure and judgment. People tend to get quite sassy regarding their au gratin vs. scalloped potatoes.
Honestly, our taste buds are more than happy to have either dish on our dinner table. Here are a few of our favorite au gratin potatoes and scalloped potatoes (and some that may be “misnamed”). Happy cooking!
Homemade Ham And Scalloped Potatoes
“Second time making this recipe and it is scrumptious! I find it does need to be baked at least an hour!” - Bonnie
Potatoes Gratin
“Potatoes are one of my guilty pleasures… whether it’s a plate of crispy fries, or a huge serving of mashed potatoes, there is just something that is so irresistible about them! One absolutely magical way to enjoy potatoes is in a potato gratin, which is basically thinly sliced potatoes in a creamy sauce smothered in plenty of melted cheese! Yum!!” - Kevin
Scalloped Potatoes With Bacon
“I made these for Christmas dinner. They were going to be a side dish but ended up being the main course! I will be making these again. They were a big hit with both my roommate and me. I made this according to the recipe except I used all Swiss cheese and it was exceptional, by far the best scalloped potatoes I've ever eaten!” - Becky
Asiago & Gruyere Potato Gratin
“Here is a new twist on scalloped or potatoes gratin. I'm a huge lover of Asiago cheese and the blend of this cheese, along with Gruyere, make this dish so rich and creamy. It's excellent with ham or any type of roast.” - Genny
Super Cheesy Au Gratin Potatoes
“I usually make a recipe before saving it, just in case. I made it and forgot to save it, well it's pinched now. These potatoes are why the term comfort food was invented. Instead of onion powder I used 1/4 cup of very finely minced onion, black pepper to taste and also added 4 strips diced crisp fried bacon. The cheddar I used was sharp cheddar. We use NO low fat or fat free dairy in our house and margarine never makes it into my shopping cart. This dish is what all other Au Gratin Potatoes should be judged against. PS If there are any left overs, the next morning put them in a hot frying pan with a bit of bacon fat and cook on both sides till they get a bit of a crust and then top with a couple of sunny side up fried eggs.” - Slo
Scalloped Potatoes With Bacon
“Scalloped potatoes sound (and look fancy) but they're very easy to make. This recipe layers sliced potatoes with bacon, onion, and seasonings. Warm milk with melted butter is poured over the top. As it bakes, the mixture creates a creamy sauce. A crowd-pleasing side dish with a savory bacon flavor, these scalloped potatoes are cooked to perfection.” - Kitchen Crew
Scalloped Potatoes With Smoked Sausage
“This was an absolutely fantastic dish! It was so creamy and delicious. Everyone loved it! I will be making this recipe again very soon! Not that it needed it, but we topped it off with some shredded cheddar cheese and it gave it a special touch. Also, I used 1% milk rather than evaporated milk and it came out fabulous!” - Sarah
Sassy & Savory Au Gratin Potatoes
“Just added a twist to a classic comfort favorite side dish. Flavorful, hot and melty with a smidgen of WOW! This dish is guaranteed to please and be the hit of the party on anyone's dinner table :)” - Christina
Easy Au Gratin Potatoes
“Oh, how we loved these rich and creamy au gratin potatoes. The cheddar cheese melts and combines with the heavy cream to form a thick and creamy sauce. Fresh onion gives a punch of flavor to the potatoes. Romano and cheddar cheese are sprinkled on top. Romano cheese is savory and is a nice touch. The hardest part of this side dish is peeling and slicing the potatoes. After that, it only takes a few minutes to prepare. This is the perfect potato side dish for when you want to indulge during the holidays.” - Kitchen Crew
Potato Artichoke Gratin
“Made this for a gathering at Christmas for the first time. It was the hit of the dinner. Making it again for New Years Eve. Absolutely delicious. Thank you for sharing this recipe.” - Carol