Why do they call them 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.

Consequently, What is the difference between au gratin and gratin?

It boils down to whether you’re using cheese or not. Like many culinary terms, the phrase au gratin derives from a French word that means something similar to “scrapings.” According to the Oxford Companion to Food, gratin simply refers to a crisply baked top.

Also question is, Do you have to peel potatoes for scalloped?

Recipe Tips and Modifications

Feel free to omit the thyme leaves for a more basic Scalloped Potato recipe. It is not necessary to peel the potatoes when using Yukon Gold Potatoes. If using Russet Potatoes, be sure to peel your potatoes. I only recommend freshly grated nutmeg in the cream sauce, omit if you do not have.

Besides What does au gratin translate to? There are many variations on casseroles that can be prepared au gratin and made even more delicious. The phrase au gratin literally means « by grating » in French, or « with a crust, » from the verb gratter, « to scrape, scratch, or grate. »

Also, What nationality is scalloped potatoes?

Thought to have originated in England, the word ‘scallop’ is basically a definition for how the potato is sliced. Thin and uniformly cut potatoes are layered in a casserole dish and then covered with a seasoned onion cream sauce and baked. The result is this savory scalloped potato recipe!

What’s the difference between gratin and dauphinoise?

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.

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20 Related Questions and Answers Found

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

Scalloped potatoes consist of thinly sliced potatoes layered in a casserole dish and baked with heavy cream or milk (or a combination of the two). … Potatoes au gratin, on the other hand, has grated cheese sprinkled between the layers, resulting in a cheesy, more decadent dish.

What does au gratin mean in French?

When you cook a dish au gratin, you sprinkle it with breadcrumbs and brown the top in a hot oven. Some au gratin recipes also call for melted, browned cheese. … The phrase au gratin literally means « by grating » in French, or « with a crust, » from the verb gratter, « to scrape, scratch, or grate. »

Why you should not eat potato skins?

Toxicity of Potato Skins Becomes a Hot Issue : Natural Chemicals in Peels Can Pose Problems If Eaten in Huge Quantities. “Potato Skins Contain Natural Chemicals Toxic to Humans, Cornell Study Says,” read the headline on the university news service release that was picked up by the media coast to coast.

Why did my scalloped potatoes turn black?

1) Usually, potatoes can turn black when they make contact with an aluminum or iron pot while cooking. … That is because if potatoes aren’t covered completely, they are going to make contact with air and, while cooling, they will slowly begin to get a dark color.

Do I have to peel potatoes for potatoes au gratin?

Preheat the oven to 400 degrees, then scrub the potatoes so they’re very clean. We’re going to include the peel in this dish, because peeling potatoes is against my religion. … Slice the potatoes—not too thick, not too thin.

What is the difference between gratin and dauphinoise?

What makes a dish a gratin?

A gratin is always baked and/or broiled in a shallow dish. The topping is traditionally cheese or breadcrumbs, and they should get crispy under the broiler. “Gratin” is derived from the French verb gratiner—to broil. Gratter (to scratch or scrape) is a close verb, and definitely suggestive of a gratin’s crispy crust.

What does the term au gratin on a menu mean?

: covered with bread crumbs or grated cheese and browned (as under a broiler)

Why are my scalloped potatoes still hard?

Potatoes or rice can remain rock-hard after prolonged cooking. Starch will not swell if it is acidic. 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.

What is the difference between dauphinoise and gratin?

What meat goes good with scalloped potatoes?

Scalloped potatoes are rich and filling. Lean proteins and other veggies pair nicely, try grilled ham, pan-seared fish, roast chicken, broiled lobster, or even a filet of beef tenderloin. If no animal proteins are desired a lovely side salad with a sharp vinaigrette works great.

Can I make au gratin potatoes the night before?

YES! Au gratin potatoes are the perfect make ahead potato side dish! Simply assemble the dish a day ahead of time, cover it tightly with plastic wrap and then bake it the next day.

Do I need to peel potatoes for dauphinoise?

Peel the potatoes and slice them thinly, either with a sharp knife or a mandoline. In a large bowl, whisk together the cream, garlic and nutmeg and season well with salt and pepper. … The gratin is ready when the top is golden and bubbling and the potatoes are tender.

How long does potato gratin keep in the fridge?

How Do You Store Leftover Potatoes Au Gratin? Store leftover potatoes in an airtight container in the fridge for 5 days.

Can you make au gratin potatoes ahead of time?

Can I made potatoes au gratin in advance? Absolutely. Prepare everything into your casserole dish and cover it tightly with plastic wrap. Press the wrap directly on the potatoes to prevent them from browning, although some discolouration may happen on the top.

Where are scalloped potatoes from?

So exactly what are Scalloped Potatoes? Thought to have originated in England, the word ‘scallop’ is basically a definition for how the potato is sliced. Thin and uniformly cut potatoes are layered in a casserole dish and then covered with a seasoned onion cream sauce and baked.