What is the difference between au gratin potatoes and scalloped potatoes?

Au gratin is with cheese and scalloped potatoes are with a basic cream sauce, you could mix them but would probably lose the cheesy goodness. So I would recommend adding more cheese. Everything goes better with cheese!

Scalloped Potatoes Gratin

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Scalloped potatoes are made with milk and seasonings. Au gratin potatoes are made with milk, seasonings and cheese.

There is cheese in Au Gratin

the cheese in Au gratin potato's

You can mix them together, au gratin means cheese both are scalloped.

Au gratin means with cheese. They are probably quite similar & should be fine mixed.

You can combine them. Au gratin means covered with bread crumbs and sometimes butter and grated cheese, and then browned in an oven.. scalloped is more general but can be the same

"au gratin" is French for "with cheese." Scalloped potatoes do not have cheese. If they do, they are misnamed and should be called Au Gratin. You cn mix them, no problem.

POTATO GRATIN WITH FRESH HERBS

3 lbs. russet potatoes, peeled and cut into thin rounds

2 Tbsp. butter

1 1/4 cups whipping cream**

1 1/4 cups whole milk

1/2 grated parmesan cheese

1/2 cup chopped fresh chives (1/4 cup dry)

2 tsp chopped fresh thyme (heaping 1/2 tsp. dry)

1 tsp kosher salt

1/2 tsp FGBP

Preheat oven to 400°F. Grease an 8x8x2-inch glass baking dish with cookign spray or butter.

Place cream, milk, cheese, chives, thyme, salt, pepper and butter in large Pyrex measuring cup or bowl; nuke on high for 5 minutes.

Meanwhile, place potatoes in greased dish, overlapping top layer of potatoes in pretty pattern, if desired. Pour hot milk mixture over potatoes, jiggling dish to coat potatoes completely. Cover dish tightly with foil.

Bake 40 minutes. Uncover and continue to bake until potatoes are tender, sauce bubbles thickly and top is golden, about 15 minutes more. Let potatoes stand about 10 minutes before serving, if you have the time. Serves 8.

**Oftentimes, I will also use canned evaporated milk (not sweetened condensed) instead of whipping cream to cut back on fat and calories.

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Scalloped Potatoes

--Fannie Flags Whistle Stop Café cookbook

2 lbs. Russet potatoes

3 tbs. Bacon drippings

3 tbs. Margarine

1 tbs. AP flour

Salt and pepper to taste

1/2 c. whipping cream

Milk

Preheat over to 350ºF. Peal and slice potatoes thin. Put a layer in greased 1½ quart baking dish. Drizzle some of the bacon/margarine over your layer of potatoes, sprinkle with flour, salt and pepper and move on to the next layer. You may also use a bit of minced onion on the layers, if you like.

When you have your layers all set, pour the whipping cream over the layers then add enough milk to bring the level up near the top of the potatoes. (Don't overfill your pan with potatoes or the milk or it will boil over in your oven!) Cover loosely with foil and bake 1½ hours, remove foil and increase temp in the oven to 400ºF and bake another 15 minutes to brown the top.

What Is Gratin