What is the difference between scalloped and gratin potatoes?

Au Gratin potatoes contain cheese, whereas Scalloped Potatoes do not . Scalloped potatoes typically contain cream but can also contain flavorful stock instead of dairy. Try our Classic Au Gratin Potatoes Recipe or Classic Scalloped Potatoes Recipe.

Why are my au gratin potatoes watery?

If you used a pre-prepped potato from the refrigerator section instead of slicing your own, they can have preservatives that make them a bit watery . If you stored your potatoes in water to prevent discoloring, be sure to drain them well and pat them dry before adding to your casserole.

What makes a gratin a gratin?

Gratin (French: [ɡʁatɛ̃]) is a culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter . The term may be applied to any dish made using this method. Gratin is usually prepared in a shallow dish of some kind.

Why are my au gratin potatoes 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.

Why are scalloped potatoes called funeral potatoes?

Why are they called funeral potatoes? Funeral potatoes get their unique name from being a crowd-pleasing casserole served as a side dish at after-funeral luncheons (particularly in the culture of the Church of Jesus Christ of Latter-Day Saints).

What pan is best for au gratin potatoes?

The vessel best suited for most au gratin dishes is, simply enough, an au gratin pan . It can be round, oval or rectangular, and most commonly it is about an inch and a half deep. The material can be copper, stainless steel, enameled iron, aluminum, glass.

What is the one trick Michael Symon uses to make perfect scalloped potatoes?

Surprisingly, aluminum foil is his secret weapon. After beautifully shingling the potatoes (he's got a genius trick for doing this quickly, too) he covers the dish in foil before hitting the oven.

Can you slice potatoes ahead of time for au gratin?

The short answer I recommend is yes, almost always . If sliced and then placed into a pot of cold water, bring to a boil for 1-2 minutes till the slices have a rubbery consistency, this blanching will help stop the oxidation process.

Which has more cheese au gratin or scalloped potatoes?

Scalloped potatoes traditionally do not include cheese , though some newer recipes might add cheese as a modification. Au gratin potatoes, on the other hand, calls for sprinkled cheese to be sprinkled in between each potato layer, as well as on the top of the dish. 3. Au gratin potatoes use breadcrumbs.

Which is cheesier scalloped or au gratin?

The difference comes down to cheese. Scalloped potato recipes are usually baked in a basic cream sauce until soft and tender, with no cheese topping. 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.

What does gratin literally mean?

The phrase au gratin literally means " by grating " in French, or "with a crust," from the verb gratter, "to scrape, scratch, or grate." Definitions of au gratin. adjective. cooked while covered with browned breadcrumbs (and sometimes cheese)

What's the difference between gratin and au gratin?

A “gratin” is any dish that is topped with cheese or breadcrumbs mixed with butter, then heated in the oven or under the broiler until brown and crispy, according to The Food Lover's Companion. The term “au gratin” or “gratinée” just refers to anything prepared in that manner.

Vegan Potatoes Au Gratin Recipe (2024)

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The best vegan potatoes au gratin recipe with leeks, thyme, cashewcream and nutritional yeast. Easy to make, healthy and beyonddelicious!

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I’ve gotten many requests to veganize myclassic scalloped potatoes au gratin recipe and i challenged myself to make it WFPB compliant without using any oil. Mission accomplished friends!

But if you want to indulge a bit during the holidays you can top them with your favorite plant based cheese, i won’t judge! I’m a fan of provolone, pepper jack and smoked gouda from Follow Your Heart butwhatever rocks your tastebuds is fine! This walnut parmesan is a great choice too!

You are going to need a mandoline slicer to slice up the potatoes as thinly as possible.Preferably you’d be able to read the morning paperthrough those slices but don’t stress over it. Do your best to get them as thin as you can and if need be just increase the cooking time by 15 to 20 minutes or so.

I did a quick soak of the cashews that I then blended into a cheesy cream sauce with nutritional yeast, lemon juice, garlic and water. This is all you need toachieve that cheesy classic flavor and texture au gratinpotatoes have.

Let’s talk about the leeks!

Most definitely a favorite staple in myrefrigerator, leeks pack so much wonderful flavor I just can’t do without them.Basically a sweeter version of onions but with way more depth.

They are a great source of lutein and zeaxanthin twoimportant carotenoids for eye heath, on top ofbeing rich in fiber, calcium, iron, magnesium, phosphorus, potassium, vitamins A and K. You can use the entire leek including the mineral-dense little roots / filaments, just make sure to rinseeverything well as they are known to be full of grit and dirt.

Vegan Potatoes Au Gratin Bake Everyone will Love:

So Simple

Only 7 Ingredients

Watch How To Make Vegan Potatoes Au Gratin:

5 from 3 votes

Vegan Potatoes Au Gratin with Leeks

The best vegan potatoes au gratin with leeks, thyme, cashew cream and nutritional yeast. Easy to make, healthy and beyond delicious!

Print Recipe

Prep Time:15 minutes mins

Cook Time:45 minutes mins

Total Time:1 hour hr

Ingredients

1 lb golden potatoes (scrubbed and rinsed well)
1 large leek (or 2 medium)
2 tbsp fresh thyme leaves
1 pinch red pepper flakes to taste
1/4 cup fresh chives or dill -chopped
3-5 oz vegan cheese (OPTIONAL)
sea salt + black pepper to taste

Cashew Cream:

1 cup raw cashews
1.25 cup filtered water
1/2 lemon -juiced
2 tbsp nutritional yeast
1/2 tsp garlic powder

US Customary - Metric

Instructions

Preheat your oven to 350”F.

Make the Cashew Cream:

In a small bowl soak the cashew in hot water for 20 minutes. Drain and rinse then add them to a powerful blender together with 1.25 cups of water, the lemon juice, garlic powder and nutritional yeast. Puree until smooth and creamy. Season to to taste with a pinch of sea salt and refrigerate until needed.

Make the Scalloped Potatoes:

Slice the leeks lengthwise then chop them up. Add them to a bowl with cold water. Stir to rinse well and allow them to stay in the water for a few minutes. All the grit and dirt will fall to the bottom of the bowl.Use your hands to scoop out the leeks from the water and drain them on a kitchen towel.
Preheat a large skillet on medium low flame. Add a splash of water and the leeks with a pinch of sea salt. Saute until wilted and they start to get some color adding more water if needed as not to burn them, about 10 to 15 minutes Adjust seasonings to taste with more sea salt and black pepper. Set aside.
Meanwhile use a mandoline to thinly slice the potatoes. Rinse well in some cold water and dry on a tea towel. Sprinkle all over the top with a good pinch of sea salt and black pepper.
Lightly oil a large gratin dish including the sides. (You can use 2 small gratin dishes if you wish)
Layer the thinly slice potatoes on the bottom of the gratin dish overlapping each other. Spoon the sauteed leeks and spread them on top of the potato slices. Sprinkle with the fresh thyme.
Pour the cashew cream over the leeks and give the dish a little shake. Sprinkle with the fresh chives or dill and a pinch of red pepper flakes.
At this point you can top with your favorite vegan cheese, loosely cover with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and cook another 10 minutes or so until the cheese has melted. To brown the top you can transfer the gratin under the broiler flames for a few minutes until golden to your liking, just make sure that you are using a broiler proof dish.
Remove the potatoes from the oven and allow them to set for a few minutes before serving.

Video

Notes

You can omit oiling the baking dish and line it with parchment paper instead.

If your potatoesaren’t sliced paper thin make sure to adjust the cooking time and bake an additional 20 to 25 minutes or so until the potatoes havecompletely softened and cooked through.

Nutrition

Course: Side Dish

Cuisine: French

Keyword: plant based, Vegan Potatoes Au Gratin, vegan,

Servings: 4 people

Calories: 349kcal

Author: Florentina