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.

Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe 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)

Read More