Au Gratin vs. Scalloped Potatoes: What’s the Difference?

Look, scalloped potatoes and au gratin potatoes are both delicious. That’s not up for debate. What we’re here to talk about is the difference between au gratin and scalloped potatoes. Let’s take on the age-old “scalloped potatoes vs au gratin” discussion. 

What are scalloped potatoes?

Scalloped potatoes typically consist of thinly sliced potatoes layered in a casserole dish and baked with heavy cream or milk (or the two combined if you want to get crazy!). Usually, the milk or cream is infused with herbs like rosemary or sage. 

What is potatoes au gratin?

Potatoes au gratin is a layered French potato dish of thinly-sliced potatoes, cream or milk or sauce, and cheese (usually Gruyere, cheddar, parmesan, or a combination). It’s baked in the oven until the potatoes are silky and the top is crispy. 

What’s the difference between au gratin and scalloped potatoes?

There is one glaring difference between scalloped potatoes and au gratin potatoes. We know you’re frothing at the mouth to get us to cough it up, so we won’t stall any longer (although, we could! We can pretty much say anything in these parentheticals, and nobody can do a darn thing!) The difference between au gratin and scalloped potatoes is…cheese! 

Most scalloped potato recipes are baked in a cream sauce with no specific call-out for cheese. Potatoes au gratin, on the other hand, incorporate shredded cheese into its casserole construction. Plus, the potatoes in scalloped potatoes are often sliced thinner than the potato rounds in au gratin potatoes. 

You might see some scalloped potato recipes that call for cheese. Now you can be the annoying person that says, “Actually those are au gratin potatoes.” You’re welcome!