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Difference Between Scalloped and Au Gratin Potatoes

Scalloped vs Au Gratin Potatoes

Potatoes are plants that have starchy tubers and are consumed in most parts of the world as a major source of carbohydrates. They are considered a staple food by most people similar to rice, corn, and wheat. They originated in Peru and were brought to Europe by Spanish sailors.

Aside from carbohydrates, potatoes also contains phytochemicals such as phenols and carotenoids, potassium, thiamin, folate, riboflavin, niacin, magnesium, iron, zinc, and phosphorous. They are also rich in dietary fiber which protects against colon cancer, lowers cholesterol, and helps reduce fat.

Potatoes are used to make vodka and other alcoholic drinks, and industrial uses have also been found for them. They are most commonly prepared as food, though, whether whole or sliced, peeled or not, seasoned or unseasoned. Two popular ways to prepare potatoes are as scalloped potatoes or au gratin potatoes.

Scalloped potatoes are a type of casserole which has several different versions including American and Irish ones. These are made with thinly sliced potatoes cooked with cheese, milk, cream, and breadcrumbs. One might think that it contains scallops, which is a type of shellfish, but it does not. The Old English word “collop” from the Old French “escalope” meant “sliced meat” which is how potatoes are prepared in scalloped potatoes.

Some versions of the dish do have meat as ingredients, but they are all baked for an hour at 350 degrees Fahrenheit. It is eaten as a holiday meal and can be prepared hours in advance. In France and most French-speaking countries, it is called potatoes au gratin or au gratin potatoes.

“Gratin” is the process of cooking food either heated by a grill, boiler, or baked. The ingredients are mixed together and placed in a gratin dish then topped with breadcrumbs, grated cheese, egg, and butter for it to have a browned crust.
The term “gratin” comes from the French word “gratter” which means “to scrape” and “gratine” which means “crust or skin.” Aside from potatoes, meat, poultry, fish, pasta, vegetables, and crab meat may also be prepared au gratin.
Whatever ingredients you use for it, and whichever way you cook it, or however you call it, scalloped potatoes or au gratin potatoes are highly nutritious, very satisfying, and incredibly delicious dishes that holiday meals cannot do without.

Summary:

1.Scalloped potatoes are a potato dish that is similar to a casserole with potatoes, cheese, milk, cream, and breadcrumbs while au gratin potatoes are a term used for a potato dish that is prepared like scalloped potatoes.
2.Scalloped potatoes got its name from the Old English word “collop” which means “to slice thinly” while au gratin potatoes got its name from the French words “grater” and “gratine” which means “to scrape” and “crust or skin,” respectively.
3.Scalloped potatoes are baked and so are au gratin potatoes, but au gratin potatoes can also be cooked on a grill or boiler.
4.Only potatoes are prepared scalloped while meat, fish, vegetables, pasta, and crab meat are also prepared au gratin.


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