Is There a Difference Between Au Gratin and Scalloped Potatoes?

First of All, What is a Gratin?

When it comes to comforting and indulgent dishes, gratin holds a special place in the hearts of food enthusiasts worldwide. This classic French culinary creation has captured our taste buds with its rich, creamy, and crispy goodness. But what exactly makes a gratin a gratin?

The Foundation: Layers of Goodness
At its core, a gratin is defined by its layered composition. This dish typically consists of thinly sliced vegetables, such as potatoes, onions, or zucchini, arranged in overlapping layers. These layers are then bathed in a luscious sauce and topped with cheese or breadcrumbs before being baked to perfection.

The Creamy Binding Sauce
A key component that sets gratins apart from other baked dishes is the inclusion of a rich and velvety sauce. Traditionally, this sauce is made by combining heavy cream and milk, which are then infused with aromatic herbs and spices like garlic, thyme, or nutmeg. The sauce not only adds moisture but also enlivens the flavors of the vegetables.

The Cheesy Crown
The crowning glory of any gratin lies in its golden and bubbly cheese topping. Gruyère, Parmesan, or cheddar are commonly used for their distinct flavors and melting properties. The cheese creates a delightful crispy crust that complements the creamy interior while adding an extra layer of indulgence.

The Crispy Texture
While the creamy interior is essential to a gratin's appeal, achieving the perfect balance between softness and crispiness is crucial. To achieve this textural contrast, breadcrumbs are often sprinkled over the top before baking. As the dish cooks, these breadcrumbs toast to form a crispy crust, giving each bite a delightful crunch.

The Baking Technique
Baking plays a vital role in the creation of a gratin. The dish is typically baked in the oven at a moderate temperature, allowing the flavors to meld together while the sauce thickens and the cheese melts. The cooking time may vary depending on the thickness of the vegetable slices, but patience is rewarded with a dish that is bubbling and golden on top.

A gratin is a harmonious combination of layers, flavors, textures, and techniques that result in a truly satisfying culinary experience. From its signature cheesy and crispy topping to the creamy and tender interior.

Now that we know what makes a gratin a gratin, let's look at the differences between au gratin potatoes and scalloped potatoes.

Au Gratin Potatoes vs. Scalloped Potatoes

The Ingredients:
Both au gratin and scalloped potatoes share a common base ingredient - potatoes. However, it is the additional components that differentiate the two dishes. Au gratin potatoes are typically layered with a creamy cheese sauce, while scalloped potatoes are layered with a simple white sauce or milk. The cheese sauce in au gratin potatoes adds a rich and tangy flavor, elevating the overall taste of the dish.

The Texture:
Texture plays an important role in distinguishing between au gratin and scalloped potatoes. Au gratin potatoes have a crispy and golden-brown crust on top, thanks to the cheese that melts and forms a deliciously crunchy layer during baking. On the other hand, scalloped potatoes have a softer texture throughout, with the layers of potatoes melding together in a creamy sauce.

Cooking Techniques:
The cooking techniques for au gratin and scalloped potatoes differ slightly. To make au gratin potatoes, you typically start by boiling or parboiling the potato slices before layering them in a baking dish. The cheese sauce is then poured over the layers, and the dish is baked until golden and bubbly.

For scalloped potatoes, you can choose to either slice or thinly chop the potatoes before layering them in a baking dish. A white sauce or milk is then poured over the layers, ensuring the potatoes are well-coated. The dish is then baked until the potatoes are tender and the top is lightly browned.

Regional Variations:
It's worth mentioning that there can be regional variations in the preparation of au gratin and scalloped potatoes. For example, in French cuisine, au gratin potatoes are often made with Gruyère cheese, while in American cuisine, cheddar cheese is commonly used. Similarly, scalloped potatoes can be prepared with different herbs and spices depending on the regional preferences.