Difference between au gratin potatoes and scalloped
Potatoes are a versatile ingredient that can be prepared in numerous ways, with two popular methods being au gratin and scalloped potatoes. While both dishes feature thinly sliced potatoes, there are distinct differences in their preparation, taste, and texture that set them apart.
Preparation and Presentation
Au gratin potatoes are a baked dish that involves layering thinly sliced potatoes with a creamy sauce, often made with butter, cream, and cheese. The layers are then topped with a layer of cheese and baked until golden brown and crispy on top. The dish is typically served in a casserole dish, allowing the cheese to melt and create a rich, golden crust.
On the other hand, scalloped potatoes are a creamy, baked dish that also involves layering thinly sliced potatoes, but with a white sauce made from milk, butter, and flour. The dish is often seasoned with salt, pepper, and herbs, and is also topped with cheese before baking. Scalloped potatoes are usually served in individual ramekins or shallow baking dishes, giving them a more elegant and individual presentation.
Texture and Taste
The texture of au gratin potatoes is characterized by a crispy, golden crust on top and a creamy, tender interior. The cheese adds a salty, savory flavor that complements the richness of the sauce. The crispy top is a result of the high heat used to brown the cheese, while the potatoes remain soft and melt-in-your-mouth.
Scalloped potatoes, on the other hand, have a creamy, tender texture throughout the dish. The white sauce creates a silky, smooth consistency that is often described as luxurious. The cheese on top adds a mild, savory flavor that enhances the overall taste of the dish.
Ingredients and Preparation
The main difference in ingredients between au gratin and scalloped potatoes lies in the type of sauce used. Au gratin potatoes typically use a creamy sauce with cheese, while scalloped potatoes use a white sauce made from milk, butter, and flour. This difference in sauce base also contributes to the distinct flavors and textures of each dish.
In terms of preparation, both dishes require thinly sliced potatoes and a layering technique. However, au gratin potatoes are usually baked at a higher temperature to achieve the crispy top, while scalloped potatoes are baked at a lower temperature to ensure a creamy texture throughout.
Conclusion
In conclusion, the difference between au gratin potatoes and scalloped potatoes lies in their preparation, presentation, texture, and taste. While both dishes feature thinly sliced potatoes, the creamy sauce and cheese in au gratin potatoes create a crispy, golden crust, while the white sauce in scalloped potatoes results in a creamy, tender texture. Both dishes are delicious in their own right and can be enjoyed as a side dish or a main course.
