Quick Answer
Scalloped potatoes and gratin potatoes are both oven-baked potato dishes, but they have some key differences:
- Scalloped potatoes are sliced thin, layered with cream or cheese sauce, and baked.
- Gratin potatoes are sliced thicker, layered with cream or cheese sauce, topped with breadcrumbs or cheese, and baked until browned on top.
- Scalloped potatoes have a creamy texture while gratin potatoes are crunchier on top.
- Scalloped potatoes are an American dish while gratin potato originated in France.
Defining Scalloped and Gratin Potatoes
Scalloped potatoes and gratin potatoes are two classic oven-baked potato dishes that are prepared in a similar fashion but end up with different textures and flavors.
Scalloped Potatoes
Scalloped potatoes, also known as potatoes au gratin, is an American potato dish. To make scalloped potatoes:
- Potatoes are sliced thin, usually 1/8 to 1/4 inches thick.
- The slices are layered in a baking dish, alternating with a creamy sauce like béchamel or cheddar cheese sauce.
- The dish is baked covered with foil at 375°F until the potatoes are fork tender, about 45 minutes.
This results in a tender, creamy casserole with layers of potato and sauce. The thin slices and cooking method means scalloped potatoes have a soft, creamy texture.
Gratin Potatoes
Gratin potatoes originated in France, where gratin refers to a dish topped with breadcrumbs or cheese before baking. To make gratin potatoes:
- Potatoes are sliced thicker, around 1/4 to 1/2 inches thick.
- The slices are layered in a baking dish, alternating with béchamel or cheese sauce.
- The dish is topped with breadcrumbs, cheese, or a combination.
- The gratin is baked uncovered at a higher heat, around 425°F, until the potatoes are tender and the topping is browned.
The thicker slices and higher baking heat means the potatoes are crunchier on top while creamy inside. The topping adds texture and flavor.
Comparing Cooking Methods
The key differences between scalloped and gratin potatoes are the cut of the potatoes and baking technique.
Potato Cut
– Scalloped potatoes use very thin slices, between 1/8 to 1/4 inches. This encourages the slices to get very soft and tender during baking.
– Gratin potatoes use thicker slices, from 1/4 to 1/2 inches. The thicker cut means the potato holds its shape better during baking.
Baking Process
– Scalloped potatoes are baked covered at 375°F until tender all the way through, about 45 minutes.
– Gratin potatoes are uncovered and baked at a higher heat, 425°F. The high heat browns the exterior while the inside cooks through.
Results
– Scalloped potatoes end up very soft and creamy throughout.
– Gratin potatoes develop a crisp, browned top with a tender interior.
Ingredients
Both scalloped and gratin potatoes are assembled in layers with a creamy sauce, but the sauce ingredients differ slightly.
Scalloped Potatoes
– Milk or cream: The base of the sauce is usually milk or cream.
– Butter: Butter is used to make a roux and thicken the sauce.
– Flour: Flour helps thicken the milk or cream sauce.
– Cheese: Cheddar, gruyere, or swiss provide flavor.
Gratin Potatoes
– Milk or broth: The sauce starts with milk, cream, or chicken broth.
– Butter: Butter helps thicken the sauce.
– Flour: Flour also thickens the sauce.
– Cheese: Cheese like gruyere, parmesan, or cheddar add flavor.
– Breadcrumbs or cheese: Topped with crunchy breadcrumbs, cheese, or both.
So while both dishes use dairy, thickening agents, and cheese, gratins have the additional crunchy topping.
Flavors and Texture
The differences in ingredients and cooking methods result in scalloped and gratin potatoes having distinctive textures and flavors.
Scalloped Potatoes Flavor
– Creamy, smooth sauce permeates the layers.
– Cheese provides rich flavor throughout.
– Sauce has a creamy consistency.
Gratin Potatoes Flavor
– Sauce creaminess inside potato layers.
– Sharp cheese on top provides punchy flavor.
– Breadcrumbs add crunch and texture on the exterior.
Scalloped Potatoes Texture
– Very soft, spoonable potato slices.
– Uniformly creamy from top to bottom.
Gratin Potatoes Texture
– Firm, intact potato slices.
– Crispy, browned breadcrumb top layer over a creamy interior.
Nutrition
Both scalloped and gratin potatoes are higher in calories and fat since they are made with butter, cream or cheese. However, gratins tend to be slightly higher in calories.
Scalloped Potatoes Nutrition Facts
| Nutrition Facts Per 1 cup | |
|---|---|
| Calories | 330 |
| Fat | 18g |
| Carbohydrates | 34g |
| Protein | 12g |
Gratin Potatoes Nutrition Facts
| Nutrition Facts Per 1 cup | |
|---|---|
| Calories | 385 |
| Fat | 24g |
| Carbohydrates | 31g |
| Protein | 13g |
The extra cheese and breadcrumbs make gratin potatoes higher in calories and fat. Both dishes provide protein from dairy products.
Cost
Gratin potatoes tend to be more expensive to make than scalloped potatoes given the addition of breadcrumbs, extra cheese, and higher baking temperatures.
Scalloped Potatoes Cost
– Potatoes
– Milk or cream
– Butter
– Flour
– Shredded cheese
This basic ingredient list makes scalloped potatoes relatively affordable.
Gratin Potatoes Cost
– Potatoes
– Milk, cream, or broth
– Butter
– Flour
– Shredded cheese
– Breadcrumbs
– Extra cheese
The breadcrumbs and extra cheese increase the cost of ingredients for gratin potatoes. The oven running at a higher temperature also results in slightly higher energy costs.
Preparation and Cook Time
Hands on preparation time is similar for both dishes, around 15-20 minutes. However, the differences in baking time and temperature impact total cook time.
Scalloped Potatoes
– Prep time: 15-20 minutes
– Bake time: 45 minutes at 375°F
– Total time: 1 hour
Gratin Potatoes
– Prep time: 15-20 minutes
– Bake time: 30 minutes at 425°F
– Total time: 45 minutes to 1 hour
The higher heat means gratin potatoes bake faster than scalloped potatoes. But scalloped potatoes require less attention since they are baked completely covered.
Serving Suggestions
Both dishes pair well with roast meats like chicken, beef, or pork. They can also be served as a vegetarian main course.
Scalloped Potatoes Pairings
– Roast chicken or turkey
– Baked ham
– Pork chops
– Beef roasts or steaks
Gratin Potatoes Pairings
– Roast chicken
– Beef bourguignon
– Lamb chops
– Baked ham
– Vegetable tarts (for a vegetarian meal)
A green salad or roasted vegetables round out the meal nicely. Scalloped potatoes also pair well with southern-style entrees like fried chicken while gratin potatoes match nicely with French-inspired dishes.
Popularity
Both types of potato casseroles are beloved side dishes, but scalloped potatoes edge out gratins in popularity, especially in America.
Scalloped Potatoes Popularity
– Long history in American cooking
– Often served for holidays like Thanksgiving and Christmas
– Popular easy potluck or family dinner side
– Provides nostalgia and comfort food appeal
Gratin Potatoes Popularity
– French-style dish is sophisticated
– Requires more effort and higher cost ingredients
– May be served at upscale restaurants more than home cooking
– Less universal appeal at family meals
The warm, creamy appeal of scalloped potatoes makes them a classic favorite in many households. Gratins are considered more gourmet.
Regional Differences
The popularity of the two dishes also varies depending on region.
Scalloped Potatoes Regional Popularity
– Very common in Midwest, New England, Southern and Mid-Atlantic cooking
– Often served for holidays and family meals
– Less frequent on West Coast or modern restaurant menus
Gratin Potatoes Regional Popularity
– More likely to find gratins at upscale urban restaurants
– West Coast and Southwestern states may favor gratins over scalloped potatoes
– Large French American populations like New Orleans may cook gratins
– Not as common at traditional family meals
So scalloped potatoes are favored in colder, more traditional regions of the US while gratins may be more urban and modern.
Potato Varieties
The potato varieties used can also differ between scalloped and gratin potatoes.
Scalloped Potatoes Varieties
– Russet potatoes: Fluffy, absorb cream well
– Yukon Gold: Buttery flavor, hold shape
– Red potatoes: Colorful addition
Gratin Potatoes Varieties
– Russet potatoes: Fluffy interior
– Red potatoes: Color contrasts with crisp top
– Fingerling or baby potatoes: Unique shapes
Russet potatoes are ideal for both dishes. Scalloped potatoes most often use long, thin slices while gratin potatoes may utilize smaller diced potatoes.
Conclusion
While scalloped potatoes and gratin potatoes are prepared similarly, key differences in slice thickness, baking technique, ingredients, and cost result in dishes with distinct textures and flavors. Scalloped potatoes provide creamy, tender comfort food at a budget friendly price while gratins are more sophisticated with a crisp topping and elegant ingredients. Scalloped potatoes tend to be favored at traditional American family meals while gratins are considered more gourmet. However, both can make excellent side dishes that pair well with roasted and braised meats. The differences come down to personal preferences for a creamy casserole or a crunchy, cheesy topping. With their hearty potato appeal, both gratins and scalloped potatoes can make welcome additions to the dinner table.