15 Crowd-Pleasing Au Gratin Potato Recipes (2024)

FAQs

What's the difference between scalloped potatoes and au gratin 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.

This is possible and I will outline a few tricks you'll need to know. To cook the potatoes, slice them thin for the casserole and add to a pan with cold water, bring to a boil and then simmer the potatoes. They will be fully cooked when you can easily pierce them with a sharp knife or mush with the tines of a fork.

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.

Scalloped potatoes and potato gratins are ideal for freezing, giving you a jump-start on dinner. It's best to cook the dish until the potatoes are getting tender and starting to brown but are not fully cooked. Cool completely, wrap well and freeze for up to two weeks.

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.

If raw, once the potato is cut you can store in the refrigerator, covered with water for 12-24 hours.

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.

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.

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.

Can I slice potatoes for scalloped potatoes the day before? ›

Instead, the IPC recommends refrigerating the slices in a large bowl of water with a tablespoon of white wine vinegar or lemon juice. Make sure the potatoes are completely submerged and don't store them beyond 24 hours. When you're ready to use them, drain the water and pat the potatoes dry.

It is possible to freeze potato gratin but we would recommend only freezing leftovers rather than making and freezing the whole dish ahead of time. Frozen potatoes tend to let out a lot of liquid when they thaw and this can give the dish a slightly watery look.

You can absolutely make these cheesy au gratin potatoes up to three days ahead of time! Simply pour the sauce over the potatoes as directed, then cover the pan with foil and instead of baking, place in the fridge until ready to bake.

Leftovers: Store leftover potatoes in an airtight container in the fridge for 5 days. Freezing: Store them in an airtight container and freeze them for up to 2 weeks for best results. You can also freeze them in the dish they were baked in, but cover it tightly with aluminum foil or plastic wrap.

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).

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.

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.