Au gratin potato recipe quick: 59 photos
Easy Cheesy Scalloped Potatoes • Salt & Lavender
FAQ
The difference comes down to cheese. Scalloped potato recipes are usually baked in a basic cream sauce until soft and tender, with no cheese topping. 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.
Once they have been peeled and cut, raw potatoes will turn brown quickly. This process, which is called oxidation, happens because potatoes are a naturally starchy vegetable. And when exposed to oxygen, starches turn gray, brown, or even black. An oxidized potato is completely safe to eat.
Also known as Dauphinoise Potatoes, this French classic is adapted from a Julia Child's recipe. With layers upon layers of finely sliced potatoes baked in, cream, butter and cheese with a hint of fresh thyme, it's luxurious and thoroughly indulgent. Bonus: It's the ultimate make ahead potato side dish!
The phrase au gratin literally means by grating in French, or with a crust, from the verb gratter, to scrape, scratch, or grate.
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.