The difference between au gratin potatoes and scalloped potatoes is the spices/herbs, cheese, and butter. Both are, in my opinion, equally delicious.
There are a few more steps to scalloped potatoes than Au Gratin potatoes...the difference between the two is minimal, but the flavors are different, and it's worth it to have two different creamed potato recipes in your cookbook.Author:
Chef Lisa Rembold
8 medium Yukon Gold Potatoes
2 Tbsp unsalted butter
1 garlic clove, smashed and peeled
1 1/4 cup whole milk
1 1/4 cup heavy cream
1 tsp coarse salt
1/2 tsp ground pepper
1 cinnamon leaf
1 sprig fresh thyme
4 oz. freshly grated parmesan cheese
2 cups cheddar cheese
Slice potatoes on a mandoline, about 1/8 inch thick, directly into cold water.
Bring 1 quart of water to boil in saucepan, add potatoes, and boil just until potatoes are soft...about 3 minutes.
Drain potatoes. In same saucepan, heat cream and milk, with the garlic, grated nutmeg, cinnamon leaf, salt, pepper, fresh thyme sprig...bring to a simmer, then turn off heat, and let the cream mixture sit to steep for about 15 minutes.
In an 8 inch square baking dish, begin layering potatoes. Strain the cream mixture, then pour about 1/2 cup over the potatoes, and repeat until you have used all the ingredients.
Put baking dish into preheated 350 degree oven, and cook for about 1/2 hour. Remove from oven, sprinkle the parmesan cheese and cheddar cheese on top, return to oven, and cook about 1/2 hour longer.
Let the potatoes sit for about 20 minutes before cutting into portions
Feel free to change the cheeses you are using, or to add any herbs or spices...the potatoes are really a versatile recipe and can be made however you think you would enjoy them.
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