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

Scalloped potatoes are made with a creamy sauce but traditionally contain no cheese, while au gratin potatoes include cheese in the sauce and often on top. Au gratin versions may also have breadcrumbs for added crunch, though some modern recipes skip them in favor of a cheesy crust. Both feature thinly sliced potatoes baked in a creamy sauce, which is why they’re often confused.

What are the 4 ingredients in au gratin potatoes?

The basic four ingredients are potatoes, cream or milk, butter, and cheese. These essentials create the rich, creamy base of the dish, while optional ingredients like onions, garlic, or seasonings add depth. This simplicity allows endless variations while preserving the dish’s classic character.

Can I use heavy cream in au gratin potatoes?

Yes. Heavy cream gives the creamiest, richest texture. Many recipes blend milk and cream for balance, but you can use only heavy cream for a more decadent dish or substitute half-and-half for a lighter version.

How to thicken up au gratin potatoes?

Use Russet potatoes, which absorb liquid well. Cook the butter-flour roux fully, simmer the sauce to reduce moisture, add extra cheese for body, and bake uncovered to evaporate liquid. Let the dish rest 10–15 minutes before serving so the sauce sets.

Why do they call them au gratin potatoes?

“Au gratin” is a French term meaning “with a browned crust.” The name comes from gratter , meaning “to scrape,” describing the golden, crispy top formed during baking.

What kind of cheese is best for au gratin?

Cheddar, Gruyère, Emmentaler, and Parmesan are popular. Many cooks mix cheeses—like cheddar for flavor and Gruyère for meltability—for the perfect balance.

Au Gratin Potatoes: Creamy Cheesy Classic Recipe

Au Gratin Potatoes

Print Recipe

Classic, creamy au gratin potatoes with a perfect cheese sauce and golden top – the ultimate potato side dish for any occasion.

Author: Chef Rina
Prep Time: 25 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 45 minutes
Yield: 8 servings 1x
Category: Lunch
Cuisine: French-American

Ingredients

Scale

2 pounds moderate starch potatoes, thinly sliced (Russets will absorb more liquid while Yukon Golds will result in a “saucier” au gratin; it’s a matter of personal preference)
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 cup finely chopped yellow onion
2 cloves garlic minced
2 cups whole milk
1/2 cup heavy cream
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black or white pepper (optional)
1 1/2 cups shredded Cheddar cheese (do not use pre-shredded, it’s dusted with cellulose and doesn’t melt as well; another fabulous option is half Gruyere/half Emmentaler)
1/3 cup grated Parmesan cheese divided in half
chopped parsley for garnish

Instructions

Preheat oven to 350°F (175°C).
In a large saucepan, melt butter over medium-high heat. Add onions and cook until soft and translucent, 5-6 minutes.
Add garlic and cook for another minute, then stir in flour. Cook for 1-2 minutes.
Gradually add milk and cream, stirring continuously to prevent lumps. Bring slowly to a boil, reduce heat and simmer until slightly thickened.
Add cheddar cheese, half the Parmesan cheese, and salt and pepper. Stir until melted.
Fold in sliced potatoes until thoroughly coated with cheese sauce.
Transfer mixture to a 2-quart casserole dish and sprinkle with remaining Parmesan cheese.
Cover the dish with foil and bake for about 1 hour, or until the potatoes are soft and fully cooked.
Uncover and bake for another 20 minutes until top is lightly browned.
Let stand for 5 minutes before serving. Garnish with chopped parsley if desired.

Notes

Potato type affects final texture – Russets create a denser dish while Yukon Golds result in a saucier version. For best results, always use freshly grated cheese.

Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Serving Size: 8 servings
Calories: 290
Sugar: 4g
Sodium: 560mg
Fat: 17g
Saturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 2g
Protein: 11g
Cholesterol: 55mg

Keywords: au gratin potatoes, cheesy potatoes, potato side dish, baked potatoes, cheese sauce potatoes

Find it online: https://www.joyliciousrecipes.com/au-gratin-potatoes/