If you’ve ever wondered the real difference between scalloped and au gratin potatoes, you’re not alone. I’ve made (and eaten) more pans of both than I can count, including my popular cheesy scalloped potatoes (gasp! Technically, those aren’t really scalloped potatoes). I’ll break down the key differences, share my favorite recipes, and answer the questions I get asked most about how to make scalloped potatoes.
What Are Scalloped Potatoes?
Scalloped potatoes are supposed to be simple, just thinly sliced potatoes baked in a creamy, seasoned milk or cream sauce. No cheese, no extras. Just cozy, classic comfort food like you’d find on any proper Midwest table! But somewhere along the way (probably at a church potluck), someone added cheese, and honestly, who can blame them? While purists will argue it’s not truly “scalloped” if there’s cheddar involved, the lines have definitely blurred. And around here, whether it’s for your Christmas menu, Thanksgiving menu, added to your Easter side dishes, or any cozy dinner, we’re not turning down a cheesy or creamy potato bake, no matter what you call it!
Scalloped vs. Au Gratin: What’s The Difference?
Here is the breakdown:
Scalloped Potatoes
- Thinly sliced potatoes
- Baked in a creamy milk or cream sauce
- No cheese (at least, not traditionally)
- Simple, comforting, and super cozy
Au Gratin Potatoes
- Thinly sliced potatoes
- Layers of cheese throughout (and often on top)
- Sometimes includes breadcrumbs for a golden crust
- Rich, cheesy, and a little extra (in the best way!)
Gratin Dauphinois
- Thinly sliced potatoes
- Baked slowly in cream (sometimes with garlic)
- No cheese at all, just rich, silky cream
- Classic French, elegant, and perfectly smooth
Honestly, the names have become so interchangeable that most people don’t even realize there’s a difference, and really, they’re not too worried about it either. My best-selling version? Cheesy Scalloped Potatoes. Yep, technically that’s a mash-up of scalloped and au gratin, but it’s what most folks are looking for: creamy, cheesy, comforting, and absolutely irresistible. And they really are that good.
Your Top Scalloped Potato Questions (That I Get Asked All The Time)
Can I Make Scalloped Potatoes Ahead Of Time?
Yes! Scalloped potatoes can be assembled a day in advance and refrigerated (unbaked). When you’re ready, just bring the dish to room temperature (especially if using a glass dish) and bake.
What Kind Of Potatoes Should I Use?
Russets and Yukon Golds are both great choices because they cook up tender and tasty, perfect for scalloped potatoes. But, I also have Scalloped Sweet Potatoes you will love!
How Thin Should I Slice The Potatoes?
Slice them about 1/8 to 1/4 inch thick. Then, they are thin enough to cook through evenly but not so thin that they turn to mush. A mandoline makes this super easy, but a sharp knife works, too!
Can I Add Ham Or Bacon?
Yes and yes! Adding ham (like in my Scalloped Potatoes with Ham and Cheese) or bacon (Gruyere Scalloped Potatoes) takes scalloped potatoes to the next level of deliciousness. Toss in cooked, chopped ham or crispy bacon bits for extra flavor, and it makes them more filling. Just mix them in before baking, and enjoy that irresistible combo.
How Do I Prevent The Sauce From Curdling?
Use full-fat dairy (low-fat milk can curdle). Cook low and slow, and avoid boiling to keep the sauce smooth and creamy.
Can I Make Scalloped Potatoes Gluten-Free?
Yes! Just swap the flour for a gluten-free blend (the same amount). Some readers have said they use cornstarch, but you will need to adjust the ratios.
Can I Use Half-and-Half Instead Of Heavy Cream?
Yes, you can, but the potatoes may not be quite as rich. Some readers have used a combination of milk and cream for balance.
Can I Make Scalloped Potatoes In A Crockpot?
Yes! They won’t get those crispy, golden edges like the oven, but they turn out super tender and creamy. Perfect for busy days or potlucks. You can try my Cheesy Crockpot Scalloped Potatoes, just set it and forget it!
How Do I Store Leftovers?
Let them cool, then cover and refrigerate for up to 4 days. Reheat gently in the oven or microwave.
Can I Freeze Scalloped Potato Leftovers?
Technically, yes, but the texture may change a bit after thawing. Cool completely, wrap tightly, and freeze for up to 2 months. Reheat covered until warmed through.
Scalloped Potato Variations {Because One Just Isn’t Enough!}
I’ve created over 10 scalloped potato and au gratin recipes, from cheesy to meaty to classic. Once you know the base, it’s easy (and fun) to mix things up. Here are some of my favorite variations to try:
Crispy Onion Scalloped Potatoes
Potatoes Au Gratin with Smoked Sausage
Final Thoughts On Scalloped vs. Au Gratin Potatoes
Whether you’re all about classic scalloped, cheesy au gratin, (or the traditional Gratin Dauphinois), these potato dishes are comfort food at its best. And yes, my scalloped potatoes have cheese because honestly, that’s what people keep asking for! Now that you know the differences and have some tasty recipes, I hope you find your favorite. Tried a version you love? Drop a comment, I’d love to hear about it!
I have always understood au gratin potatoes uses a white sauce (with or without cheese – better with) where as scalloped is cooked in cream with a dob of butter in each layer. Cheese and diced bacon and cracked black pepper just add to the flavour.