Still, the modern, acceptable difference between the two is that au gratin potatoes have cheese whereas scalloped potatoes are simply potatoes cooked in cream. To make things more complicated, Julia Child’s famous Scalloped Potatoes recipe is translated from a French recipe called Gratin Dauphinois.
In respect to this, can I use half and half to make scalloped potatoes?
No need to use heavy cream for the cheese sauce, whole milk works just as well. But if you’d like to use half and half or heavy cream, you can! Red and yukon gold potatoes are my favorite for scalloped potatoes, since they hold up well to the baking, and don’t need any peeling (unless you want to).
Consequently, do you put cheese in scalloped potatoes?
SCALLOPED POTATOES INGREDIENTS
Butter, flour, and milk – For your roux, these ingredients make the base of a creamy sauce. Salt and Pepper – are essential to flavor this dish. Cheddar cheese – I like a sharp cheddar cheese because it gives the dish a lot of flavor.
How do you make Martha Stewart scalloped potatoes?
Directions
- Preheat oven to 375 degrees. …
- Transfer potatoes and garlic to a large pot with cream, milk, thyme, 1 tablespoon salt, 1/2 teaspoon pepper, and nutmeg. …
- Spoon one-third of potato mixture into prepared dish. …
- Bake until potatoes are tender when pierced with the tip of a knife, 35 to 40 minutes.
How do you make sliced creamy potatoes?
Directions
- In a small saucepan, melt 2 tablespoons butter over medium heat. Stir in flour, salt and pepper. …
- Arrange half the potatoes in overlapping slices along the bottom of a buttered 2-quart shallow casserole or baking dish. Spread half the sauce over the potatoes. …
- Bake, covered, in a 325° oven for 40 minutes.
How many layers should scalloped potatoes be?
Grease a 9×13-inch baking dish. Arrange one layer of potatoes in the bottom of the prepared baking dish. Sprinkle the potatoes with salt and pepper, 3 tablespoons flour, and 2 tablespoons butter. Repeat layering 2 more times, until all of potatoes have been used.
How thin should potatoes be sliced for scalloped potatoes?
Stay thin Slice the potatoes very thinly (about 1/8 inch thick) and uniformly so they cook evenly. This is a great time to break out your mandoline (see below), or use a very sharp chef’s knife.
What cheese do you use in scalloped potatoes?
Layer the potatoes.
Then sprinkle evenly with 1 cup of the shredded cheddar cheese, and all of the Parmesan cheese. Top evenly with the remaining sliced potatoes, the other half of the cream sauce, and the remaining 1 cup of cheddar cheese.
What cream do you use for scalloped potatoes?
What herbs do you put in scalloped potatoes?
Using classic French herbs like tarragon and basil are definitely my fave, but you can use whatever you have on hand. Thyme is also fabulous with scalloped potatoes.
What makes a dish scalloped?
This is how the term is used in furniture making and dress-making. Sometimes, though not often, pie crust edges are said to be scalloped when this effect has been done to them. The edges of watermelon or melons when cut in half in such as way as to leave an edge with this effect are also said to be scalloped.
Why did my scalloped potatoes get watery?
My sauce is watery
If you stored your potatoes in water to prevent discoloring, be sure to drain them well and pat them dry before adding to your casserole. Some of the waxier potatoes can release more water than starchier ones, so look for good baking potatoes like russet or Yukon golds.