FAQs
Scalloped potatoes are much simpler. Most recipes call for the potatoes to be baked in a basic cream sauce (usually a mix of milk and heavy cream), and that's it. Potatoes au gratin are a bit more decadent. They are made with lots of cheese sprinkled in between the layers of potatoes and also on top of the casserole.
What's the difference between dauphinoise and gratin? ›
Potato dauphinoise is made with uncooked thinly sliced potatoes cooked in a cream sauce, whereas potato au gratin is made with pre-cooked thinly sliced potato in a cream sauce. The only real difference is one is pre-cooked, and the other isn't.
What is the preferred cheese to use for au gratin cooking? ›
Mozzarella, Gouda, Gruyère, Swiss, Fontina, Havarti and even Cheddar are ideal for delicious, golden au gratin dishes.
Why are scalloped potatoes called funeral potatoes? ›
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).
Does a gratin always have cheese? ›
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.
Why are my au gratin potatoes watery? ›
Why are my au gratin potatoes watery? If you stored the sliced potatoes in water to prevent discoloring, but didn't drain them well and pat them dry before adding them to the baking dish, you may have added extra water to the dish.
How do you make Martha Stewart scalloped potatoes? ›
Directions
- Preheat oven to 375 degrees. ...
- Transfer potatoes and garlic to a large pot with cream, milk, thyme, 1 tablespoon salt, 1/2 teaspoon pepper, and nutmeg. ...
- Spoon one-third of potato mixture into prepared dish. ...
- Bake until potatoes are tender when pierced with the tip of a knife, 35 to 40 minutes.
How does Gordon Ramsay make potato gratin? ›
Steps To Make Gordon Ramsay's Dauphinoise Potatoes
- Slice the potatoes. Start off by slicing the potatoes using a mandolin slicer. ...
- Prep the cream sauce. For the cream sauce, add double cream to a saucepan over medium heat. ...
- Arrange the potatoes. Spray the baking dish with cooking spray. ...
- Bake and serve.
Why does cream curdle in dauphinoise? ›
The curdling is caused by high heat, which is hard to avoid in an oven. So to keep the sauce together, tackle it before the dish goes in the oven. Instead of simply layering grated cheese and milk or cream with the potatoes, you need to make a smooth cheese sauce.
How do you make James Martin potatoes dauphinoise? ›
Peel and thinly slice the potatoes using a mandolin or sharp knife. Rub the cut sides of the garlic clove all over the sides and bottom of a large non-stick ovenproof dish. Layer up the potatoes, seasoning each layer as you go. Pour over the cream, dot the top with butter and cook in the oven for 1 hour.
Etymology. French dauphinoise, from the Dauphiné area of France, near the Italian border, whence this dish comes.
Why should the potato slices for the gratin not be soaked in water before adding to the cream? ›
I don't recommend soaking the potatoes in water ahead of time for our potatoes au gratin (as some recipes call for). Soaking them will cause them to lose some of their starch, which helps to keep this dish creamy. The dish will still get a nice, crisp top without soaking the potatoes.
What is the English translation of au gratin? ›
The phrase au gratin literally means "by grating" in French, or "with a crust," from the verb gratter, "to scrape, scratch, or grate."
What makes a gratin a gratin? ›
A gratin is a dish that is topped with cheese, or bread crumbs mixed with bits of butter, then heated in the oven or under the grill until brown and crisp. The terms au gratin or gratinée refer to any dish prepared in such a manner.
What is in Omaha Steaks scalloped potatoes? ›
Prepared in the traditional French style with layers of potatoes, rich French cream, milk, eggs, garlic, and a touch of cheese. Each individual serving is handmade to look and taste homemade without all the effort. Just take them from the freezer, bake, serve, and enjoy!
Why are scalloped potatoes watery? ›
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.
Can I slice potatoes ahead of time for gratin? ›
It's best to leave them whole, but you can go ahead and cube or dice them if you want — just don't slice them too thin. Fill a bowl with cool water, submerge the potatoes, then cover with plastic wrap. Store in the refrigerator overnight.
What Flavour is au gratin? ›
RUFFLES®Au Gratin Flavour Potato Chips
The flavour of baked cheesy potato goodness… Is your mouth watering yet? Just imagine it, the smell of delicious cheese baking to perfection in your oven. We have the melt-in-your-mouth taste from this fancy favourite.
What does gratin literally mean? ›
Terminology. The etymology of gratin is from the French language words gratter, meaning "to scrape" or "to grate" (for example, "scrapings" of bread or cheese), and gratiné, from the transitive verb form of the word for crust or skin.
How do you thicken creamy potatoes? ›
For what it's worth, we recommend sticking with cornstarch—it has twice the thickening power of flour and it's safe for gluten-free diets. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.
Potatoes brown quickly when exposed to fresh air because they are jam-packed with starch. When this starch is exposed to oxygen, they undergo a process called oxidation, which leaves your potato with a grayish or brownish tint. They're 100% edible, but instantly less appetizing.
Do scalloped potatoes cook faster covered or uncovered? ›
Scalloped potatoes are made with thinly sliced potatoes and a cheesy cream sauce. Au gratin potatoes are made with layers of potatoes and cheese. Do scalloped potatoes cook faster covered or uncovered? Potatoes will cook faster if they are covered.
Why won't my scalloped potatoes get soft? ›
If you have a lot of sour cream in your scalloped potatoes or add something acidic, your potatoes may not soften. You can cook the potatoes with heavy cream or milk and then, after they soften, stir in sour cream. If you have a lot of very acidic tomatoes in a paella, the rice may never soften.
How do you keep cream from curdling in scalloped potatoes? ›
The best way to prevent curdling in scalloped potatoes is to start with high starch potatoes, such as Russets, that will help to thicken the sauce, use very fresh cream or half-and-half rather than whole or low-fat milk, and thicken the cream with flour or corn starch to make a sauce rather than topping the ingredients ...
How do you make Kansas City potatoes au gratin? ›
From Frozen - Remove desired quantity from packaging and place on a greased baking pan. Cook all product to an internal temperature of 165°F. Conventional Oven - Bake in a pre-heated 350ºF oven for 25-30 minutes. Do not microwave.
Can you make au gratin potatoes ahead of time and reheat? ›
To make your Potato Gratin ahead of time, assemble the dish and bake it, covered with foil, for 50-60 minutes. Let it cool and then refrigerate overnight. When you're ready to serve, cover the potatoes with foil and reheat them in a 350°F oven for about 20 minutes or until hot.
Are dauphinoise potatoes the same as scalloped potatoes? ›
Put simply, potatoes dauphine (pronounced "do-FEEN") are deep-fried potato puffs while potatoes dauphinoise ("do-fin-WAHZ") means baked scalloped potatoes.
How do you keep dauphinoise potatoes from turning black? ›
When slicing they were exposed to air (which will cause them to quickly turn dark). One method to avoid this is to peel the potatoes, place in water covering the potatoes, remove and slice on a cutting board with a knife that is steel (some blades have iron in them and till will turn the potato dark).
How do you keep cream from curdling in the oven? ›
Other Tricks for Preventing Dairy Disasters
- A little flour will help stabilize and prevent curdling. ...
- Tempering the sour cream or yogurt with a little of the warm sauce or broth before adding it to the dish will also help (but you still can't boil).
How do I stop my cream from splitting? ›
Try using pure cream or creme fraiche. There is not enough protein in these products to cause noticeable curdling. Also, add the cream towards the end of the cooking process to reduce the time any acid has to start the curdling reaction.
Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.
Why do you Soak potatoes in water before roasting? ›
Give them a cold water bath: Once your potatoes are chopped, toss them into a large bowl. Then cover the potatoes completely with cold water and let them soak for at least 30 minutes (or up to overnight). This will help to rinse off the excess starch and help the potatoes crisp up beautifully in the oven.
What compliments dauphinoise potatoes? ›
Although very rich itself, I think dauphinoise potatoes works really well with rich meats such as roast lamb, steak or beef shortribs. However, it will also go perfectly with baked salmon (you could add a little lemon zest to the salmon to cut through the creaminess of the potatoes).
Can you cook and reheat dauphinoise potatoes? ›
Cook in advance, then slice it into six portions and keep in the fridge. Reheat to serve.
Why do you put a little vinegar in the potato cooking water? ›
Vinegar causes the potatoes to form a thin crust that further helps in retaining their shape. Vinegar increases the acid pH levels of water which further helps the potato just like when you add a little salt to the water while boiling eggs.
Is it OK to leave peeled potatoes in water overnight? ›
You can store peeled potatoes in water in the refrigerator for about 24 hours. Peeled potatoes left out by themselves at room temperature, on a refrigerator shelf or wrapped in foil or plastic wrap will still get dark overnight, so submerge them in a bowl of water, cover and refrigerate.
Which is better scalloped or au gratin potatoes? ›
Scalloped potatoes are much simpler. Most recipes call for the potatoes to be baked in a basic cream sauce (usually a mix of milk and heavy cream), and that's it. Potatoes au gratin are a bit more decadent. They are made with lots of cheese sprinkled in between the layers of potatoes and also on top of the casserole.
What is the difference between au gratin and cheesy potatoes? ›
Scalloped potatoes traditionally do not include cheese, though some newer recipes might add cheese as a modification. Au gratin potatoes, on the other hand, calls for sprinkled cheese to be sprinkled in between each potato layer, as well as on the top of the dish.
Why are my potatoes au gratin watery? ›
Why are my au gratin potatoes watery? If you stored the sliced potatoes in water to prevent discoloring, but didn't drain them well and pat them dry before adding them to the baking dish, you may have added extra water to the dish.
What is the difference between gratin and dauphinoise? ›
Potato dauphinoise is made with uncooked thinly sliced potatoes cooked in a cream sauce, whereas potato au gratin is made with pre-cooked thinly sliced potato in a cream sauce. The only real difference is one is pre-cooked, and the other isn't.
Scalloped potatoes consist of thinly sliced potatoes layered in a casserole dish and baked with heavy cream or milk (or a combination of the two). The cream is often infused with an aromatic, such as garlic or fresh herbs.
What makes scalloped potatoes runny? ›
My sauce is 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. Some of the waxier potatoes can release more water than starchier ones, so look for good baking potatoes like russet or Yukon golds.
Why are scalloped potatoes scalloped? ›
So exactly what are Scalloped Potatoes? Thought to have originated in England, the word 'scallop' is basically a definition for how the potato is sliced. Thin and uniformly cut potatoes are layered in a casserole dish and then covered with a seasoned onion cream sauce and baked.
What is the literal meaning of au gratin? ›
The phrase au gratin literally means "by grating" in French, or "with a crust," from the verb gratter, "to scrape, scratch, or grate." Definitions of au gratin. adjective. cooked while covered with browned breadcrumbs (and sometimes cheese)
Can you slice potatoes ahead of time for scalloped potatoes? ›
If raw, once the potato is cut you can store in the refrigerator, covered with water for 12-24 hours. Be sure to keep submerged in water to prevent slices from turning gray or brown.
Do you put egg in scalloped potatoes? ›
This scalloped potatoes recipe with hard-boiled eggs is a very popular Romanian recipe. Layers of potatoes and boiled eggs, smothered in a sour cream and cheese sauce, then baked, the dish is considered an easy option for lunch or dinner.
Why did the milk curdle in my scalloped potatoes? ›
The curdling is caused by high heat, which is hard to avoid in an oven. So to keep the sauce together, tackle it before the dish goes in the oven. Instead of simply layering grated cheese and milk or cream with the potatoes, you need to make a smooth cheese sauce.
How do you keep milk from curdling in scalloped potatoes? ›
The best way to prevent curdling in scalloped potatoes is to start with high starch potatoes, such as Russets, that will help to thicken the sauce, use very fresh cream or half-and-half rather than whole or low-fat milk, and thicken the cream with flour or corn starch to make a sauce rather than topping the ingredients ...
How do you thicken scalloped? ›
To thicken scalloped potatoes, keep cooking the sauce a minute or so longer than directed before adding the cheese. This will create a rich, extra-thick sauce. You can also use whole or 2% milk in place of the fat-free milk. You can try out these sauce thickening tips, too!
What does yum yum mean in French? ›
miam-miam {interj.}
Potato dauphinoise is believed to originate from the Dauphiné region of France.
What does cheeto mean in English? ›
Noun. Cheetos pl (normally plural, singular Cheeto) A snack made from pieces of crunchy, cheese-flavored extruded cornmeal.