Ingredients 
Scalloped potatoes are much simpler. Most recipes call for the potatoes to be baked in a basic cream sauce (usually a mix of milk and heavy cream), and that's it. Potatoes au gratin are a bit more decadent. They are made with lots of cheese sprinkled in between the layers of potatoes and also on top of the casserole. Good to know: potato dauphinoise.
If you have a lot of sour cream in your scalloped potatoes or add something acidic, your potatoes may not soften. You can cook the potatoes with heavy cream or milk and then, after they soften, stir in sour cream. They had a recipe in which the potatoes would not cook. Read more: cheese soup scalloped potatoes.
A starchy potato such as a Yukon Gold or a Russet is best for scalloped potatoes because it will help thicken the sauce and bake up nice and tender. Waxy red skinned potatoes are less starchy and are likely to be too firm even after they have been baked. More reading: mushroom soup chicken.
See also: mushroom soup scalloped potatoes recipe.
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. Read our post about potato cheese.
The origin of the first scalloped potato dish is thought to be from England or the Americas but its origin is not known for sure. One thing that is for sure is the fact that this dish often finds itself being presented at traditional holiday meals.
How do you fix runny scalloped potatoes? Slow add milk or 1/2 salt/pepper and maybe and a dash of ground nutmeg. When thicker, pour alternately over 3 layers of sliced minutes. Remove foil, test potatoes for tenderness, bake without foil another 15 -30 minutes. More reading: cauliflower gratin.
How to Make Quick fix for soupy Scalloped Potatoes! Got soupy scalloped or Au Grating potatoes add some instant potato mix and stir in. Doesn't change the taste of the dish and no lumps. Add just enough to use as a thickening agent.
You can always add a little more milk (or cream) or thin cheese sauce on top to counteract any dryness . Let set for a while to soak up the sauce between the layers. If you just have regular "mixed" sliced potatoes you can modify it to gently mix in the new potatoes.
It is not necessary to peel the potatoes when using Yukon Gold Potatoes. If using Russet Potatoes, be sure to peel your potatoes. To Make Scalloped Potatoes ahead of time, bake the scalloped potatoes as directed. Then, allow them to cool, cover tightly with foil and refrigerate for up to 3 days.
Storage: Store leftovers covered in the refrigerator for up to 4 days. Make ahead: This recipe can be assembled, covered, and refrigerated (unbaked) up to 3 days in advance. Cover tightly with foil and refrigerate. Reheat the casserole (covered with foil) at 350 degrees for 30 minutes, or until warmed through.
Au Gratin Potatoes are thinly sliced potatoes, covered in a creamy cheese sauce and then topped with more cheese and baked in the oven until they are soft with a crispy, cheesy crust! It's the perfect side dish for a holiday meal or really any meal for that matter!
As adjectives the difference between scalloped and escalloped. is that scalloped is having an edge or border marked with semicircles while escalloped is .
: covered with bread crumbs or grated cheese and browned (as under a broiler)
The most common difference is that scalloped potatoes are cooked in cream and au gratin potatoes are baked with cheese. These Au Gratin potatoes are covered with a cheese sauce and shredded cheese on top and baked in the oven.
Gratin is a French word that means the crust that forms on top of a dish when you brown it in the oven or under the broiler. Gratin Dauphinoise, on the other hand, is a dish made of thinly-sliced (not pre-cooked) potatoes that cook in cream. Dauphinoise traditionally does not contain any cheese.
1a : to shape, cut, or finish in scallops. b : to form scallops in. 2 [from the use of a scallop shell as a baking dish] : to bake in a sauce usually covered with seasoned bread or cracker crumbs scalloped potatoes. intransitive verb.
If your mashed potatoes are a little runny, you can thicken them by heating them in a large, uncovered pot over medium-low heat. As they cook, occasionally stir them with a fork until the extra moisture evaporates.
baglunch.net