![]() It is traditionally made with heavy cream and gruyere cheese, which is similar to swiss. Potatoes Dauphinoise are a lesser know variation of this dish. What is the difference between potatoes au gratin and dauphinoise? What is the difference between scalloped potatoes and cheesy potatoes?Ĭheesy potatoes are just like potatoes au gratin, made with a creamy milk sauce and cheese sprinkled in the layers.Īnd the scalloped potatoes do not traditionally have cheese. Scalloped potatoes are traditionally made without cheese unless the variation asks for it (such as this recipe!).Īu gratin potatoes have the same milk sauce but also includes cheese being sprinkled in each layer and on top. ![]() What is the difference between scalloped potatoes and gratin? The classic is always a favorite, and once in a while I like to shake it up by turning it into a Broccoli Cheese Scalloped Potatoes! They are a wonderful, special side dish that works well with most main courses and holidays like Christmas and Thanksgiving. To this day, I still consider them mandatory for Easter! Growing up, scalloped potatoes were a staple at any holiday meal. Why are my scalloped potatoes still hard?.What main dish goes well with potatoes au gratin?.How far in advance can you slice potatoes for scalloped potatoes?.How do you tell when scalloped potatoes are done?.Do you have to peel potatoes for scalloped potatoes?.What is the preferred cheese to use for au gratin cooking?.Ingredients Needed for Scalloped Potatoes Recipe.What is the difference between potatoes au gratin and dauphinoise?.What is the difference between scalloped potatoes and cheesy potatoes?.What is the difference between scalloped potatoes and gratin?.When reheating, we definitely recommend you reheat the potatoes in the oven. Leftover scalloped potatoes will keep 4-5 days in the fridge and up to 4 months in the freeze. You can bake it as instructed, then let it cool to room temperature and refrigerate it overnight. The cheese should be bubbling violently, and the potatoes tender to the point of being creamy. When you test a potato with a paring knife, you want it to almost fall apart from being so soft. You don't want the potatoes just tender and the cheese just melty. Our rule: bake it for longer than you think you need to. You're looking for each slice to be about 1/4" but a little unevenness won't make or break this recipe. If you don't, no worries! Think of this as knife skills practice. Tip: Slice the potatoes as thinly as possible! If you've got a mandolin, it'll make your life a whole lot easier. While you can definitely use other potato varieties like Yukon Gold if you'd like, we prefer russets because they break down faster and retain less of their structure, giving you that classic fork-tender creaminess. ![]() What potatoes are best for scalloped potatoes? If you want to use Gruyére or fontina for a sharper, saltier flavor instead, you do you-we love all the cheeses. But we couldn't resist adding cheddar between each potato layer of these scalloped potatoes: When it melts with the cream sauce while the casserole bakes, it gives off major mac and cheese sauce vibes that we're obsessed with. Traditionally, most scalloped potatoes don't have cheese, while potatoes au gratin do. It's the perfect way to truly add the wow factor to your Easter dinner (but tbh, this comforting dish is too delicious not to enjoy all year round).Ĭheesy scalloped potatoes vs. We turned this classic side dish into a flavor-packed, creamy creation reminiscent of the beloved loaded baked potato. Scalloped potatoes are one of our favorite ways to serve up potatoes for a crowd, but this cheesy version loaded with bacon? Unbeatable. ![]()
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