French potato Au Gratin: scalloped potatoes recipe – Rich, luxe, and ultra creamy vegan scalloped potatoes. These amazing dairy-free scalloped potatoes are my favorite comfort food potato dish recipe. This gratin dish is bursting with flavor, creamy cheesy goodness, garlic undertones, and herbs. Featuring deliciously golden and crispy bits and a center of melty tender scalloped potatoes all wrapped in a creamy blanket of cream sauce or vegan cheese sauce. You already know just by the amazing scent spreading through the kitchen as this winter potato casserole cooks, that it’s going to be really, really good.
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I hope you’re ready to clear a spot (or lots of spots) on the table for this over-the-top delicious, creamy and savory, unstoppably scoopable amazing vegan creamy scalloped potatoes dish. With a hint of garlic, confetti of herbs, and a quick easy vegan béchamel sauce this potato casserole is everything cozy and comforting in every bite. The tender potato slices become deliciously golden and crispy on the top thanks in part to the vegan cheese sauce…while the rest of the potatoes that are blanketed under a cheesy creamy sauce turns melt-in-your-mouth tender and almost melty.
It’s a crowd pleaser French potatoes Au Gratin family favorite recipe for any occasion.
French potato recipes: Au gratin table of contents
- What are scalloped potatoes
- Au gratin ingredients: traditional recipe
- Vegan Scalloped potatoes recipe ingredients
- French potato recipes Au gratin recipe: traditional french dish
- Instant pot Au Gratin Potatoes recipe
- Pressure cooker scalloped potatoes recipe
- Air Fryer Au gratin potatoes recipe
- Tips and tricks for making the best French Potato recipe Au Gratin
- Vegan scalloped potatoes recipe
- Best dairy free scalloped potato sauce
- What to eat with scalloped potatoes
- Scalloped potatoes vs au gratin
- FAQs
What are scalloped potatoes or Quick Potato Dauphinoise?
Scalloped potatoes are considered to originate from England where the word ‘scallop’ literally means thinly sliced. Scalloped potatoes feature thin slices of potatoes tucked into a casserole dish with onions, herbs, and garlic and generously blanketed under a creamy cheesy homemade sauce. The result is a delicious savory crispy and golden on-the-top scalloped potato casserole.
Origins of scalloped potatoes
The origin of scalloped potatoes can be traced back to the European culinary traditions, particularly those of France and Ireland. Both countries have their own versions of dishes that involve layering thinly sliced potatoes with cream or milk and baking them to create a comforting and delicious dish.
In France, the dish “Gratin Dauphinois” hails from the Dauphiné region and is believed to be one of the earliest forms of scalloped potatoes. It consists of thinly sliced potatoes layered with milk or cream and seasoned with garlic, nutmeg, and other spices. The shallow baking dish is then baked until the potatoes are tender and the top forms a golden crust. This French classic has been enjoyed for centuries and remains a staple in French cuisine. Gratin dauphinoise is always one of everyones favorite meals, and a great dish on the holiday table.
In Ireland, a similar dish known as “Potato Hotpot” or “Potato Bake” has been a part of traditional Irish cooking. It involves layering sliced potatoes with onions, butter, and sometimes cheese, before baking until the potatoes are tender and the top is golden and crispy. This creamy potatoes dish has been enjoyed by Irish families as a hearty and comforting side dish.
Scalloped potatoes throughout Europe
Over time, as European immigrants brought their culinary traditions to different parts of the world, variations of scalloped potatoes emerged in different cultures. In the United States, for example, scalloped potatoes became a popular dish, especially during holiday gatherings and family meals. American versions often include layers of cheese, making them even more indulgent.
The exact origin of scalloped potatoes is not definitively documented, but its presence in European cuisines suggests that it has been a beloved comfort food for centuries. Regardless of its exact origin, scalloped potatoes continue to be enjoyed around the world, offering a delicious combination of creamy, tender potatoes with a satisfyingly golden top.
Other names for scalloped potatoes: the best potato side dish
Scalloped potatoes, with their layers of tender potato slices enveloped in a rich, creamy sauce, are a beloved classic that graces dinner tables with its comforting presence. But did you know that these delectable spuds go by other names too? Let’s take a delightful culinary journey through the various monikers that are used to describe this beloved dish.
1. Potato Gratin:
Often used interchangeably with “scalloped potatoes,” the term “potato gratin” exudes elegance. This French-inspired name hints at the indulgent layers of thinly sliced potatoes mingling with creamy goodness, topped with a golden crust that’s just waiting to be savored.
2. Gratin Dauphinois: also know as potatoes dauphinoise
Venturing further into the realm of French cuisine, we encounter one of the classic french recipes with the name “gratin dauphinois.” This moniker pays homage to the Dauphiné region of France and captures the essence of thinly sliced potatoes that have been kissed by cream and baked to perfection. It’s a name that transports you to the rustic charm of a French kitchen.
3. Scalloped Potatoes au Gratin:
A harmonious blend of both terms, “scalloped potatoes au gratin” is a delightful mouthful that encapsulates the essence of this dish. It captures the layers of potatoes embraced by creamy enchantment, all crowned with a gratifying golden crust. It’s one of the best potatoes recipes ever!
4. Potatoes with Creamy Layers:
For those who prefer a more descriptive approach, “potatoes with creamy layers” paints a vivid picture of what’s on the plate. This straightforward name highlights the luscious interplay of tender potatoes and velvety sauce that make this dish a perennial favorite.
5. Creamy Potato Bake:
Emphasizing the comfort factor, “creamy potato bake” conjures up images of a warm, comforting casserole that’s a delightful treat for the senses. It’s a name that speaks to the heartwarming nature of the dish.
6. Cheesy Potato Casserole:
Focusing on one of the dish’s most beloved features, the name “cheesy potato casserole” gives a nod to the delightful layers of cheese that melt into the potatoes during baking. It’s a name that’s sure to draw cheese enthusiasts near and far.
No matter what name you choose to refer to this beloved dish, one thing remains certain: scalloped potatoes, by any other name, would taste as satisfyingly scrumptious. Whether you embrace the French elegance of “gratin dauphinois” or opt for the down-to-earth charm of “creamy potato bake,” each name captures the essence of this beloved comfort food.
What we’re working with today: Classic french potato recipes au gratin ingredients
This recipe makes classic French gratin potatoes: featuring thin slices of potatoes placed in an even layer in a prepared baking dish, all topped with a cream mixture of cheesy sauce. It doesn’t get much better than this traditional French recipe!
Ingredients for Creamy French Potato Au Gratin:
1. 6 large Russet potatoes, thinly sliced: These starchy spuds form the hearty base of the dish, layering into a tender and satisfying texture that melds perfectly with the creamy sauce.
2. 2 cups (475 ml) heavy cream: The luxurious heavy cream adds indulgence and creates the luscious creamy sauce that envelops the potatoes, infusing them with flavor.
3. 1 cup (100g) grated Gruyère cheese: Gruyère cheese is the key to a rich, nutty flavor that intensifies with each bite. It forms a beautifully melty layer that makes the dish irresistible.
4. 1 cup (100g) grated Parmesan cheese: Parmesan cheese brings a sharp and savory note to the gratin, creating depth and complexity in every forkful.
5. 3 cloves garlic, minced: The minced garlic infuses the cream with a wonderful aromatic essence, elevating the overall flavor profile of the dish.
6. 2 tablespoons (28g) butter: Butter introduces a touch of richness and helps sauté the garlic, enhancing the base flavors of the gratin.
7. 1 teaspoon thyme leaves: Thyme’s herbaceous notes add a fragrant and earthy undertone, contributing to the gratin’s inviting aroma.
8. Salt and pepper to taste: These essential seasonings enhance the overall taste of the dish, allowing each layer to shine while harmonizing the flavors.
9. Chopped fresh parsley for garnish: The final touch, chopped fresh parsley, adds a burst of vibrant color and a hint of freshness that complements the rich flavors.
These meticulously chosen ingredients come together in the Creamy French Potato Au Gratin to create a comforting, satisfying, and utterly delicious dish that’s perfect for gatherings, special occasions, or indulgent meals at home.
Creamy French Potato Au Gratin Recipe
French Potato Recipes Au gratin Ingredients:
- 6 large Russet potatoes, thinly sliced (approx. 2.5 lbs or 1134g)
- 2 cups (475 ml) heavy cream
- 1 cup (100g) grated Gruyère cheese
- 1 cup (100g) grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tablespoons (28g) butter
- 1 teaspoon thyme leaves
- Salt and pepper to taste
- Chopped fresh parsley for garnish
French Potato recipes Au Gratin Instructions:
1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a baking dish with butter or cooking spray and set aside.
2. Prepare the Potatoes: Wash and peel the potatoes if desired. Slice them thinly using a mandoline or a sharp knife. Pat the slices dry with a paper towel.
3. Create the Creamy Mixture: In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about a minute until fragrant. Pour in the heavy cream and bring it to a gentle simmer. Stir in half of the grated Gruyère and Parmesan cheese until they melt and create a creamy mixture. Season with salt, pepper, and thyme leaves.
4. Layer the Potatoes: Start by arranging a layer of potato slices in the greased baking dish, slightly overlapping them. Pour a portion of the creamy mixture over the potatoes, ensuring they’re coated evenly. Repeat this process, alternating layers of potatoes and creamy mixture, until you’ve used up all the ingredients. Press down gently to ensure the layers are compact.
Bake the potato gratin
5. Bake to Perfection: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for about 40 minutes. Then, remove the foil and sprinkle the remaining grated cheese over the top of the dish. Continue baking for another 20-25 minutes or until the potatoes are tender and the top is golden brown and bubbly.
6. Serve and Garnish: Once the French Potato Au Gratin is done baking, remove it from the oven and let it cool slightly. Garnish with chopped fresh parsley for a burst of color and freshness.
7. Enjoy the Creamy Delight: Slice and serve the French Potato Au Gratin while it’s still warm. The layers of tender potatoes enveloped in the creamy, cheesy sauce are sure to make every bite a comforting delight.
This French Potato Au Gratin is a timeless classic that’s perfect for serving 6 people. The rich flavors and indulgent creaminess make it a favorite among potato lovers. Bon appétit!
Instant Pot Au Gratin Potatoes Recipe
Au gratin Instant Pot potatoes recipe Ingredients:
- 6 large Russet potatoes, thinly sliced (approx. 2.5 lbs or 1134g)
- 2 cups (475 ml) heavy cream
- 1 cup (100g) grated Gruyère cheese
- 1 cup (100g) grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tablespoons (28g) butter
- 1 teaspoon thyme leaves
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instant Pot scalloped potatoes Instructions:
1. Prepare the Potatoes: Wash and peel the potatoes if desired. Slice them thinly using a mandoline or a sharp knife. Pat the slices dry with a paper towel.
2. Sauté Garlic: Turn on the Instant Pot and set it to the “Sauté” function. Melt the butter in the pot and add the minced garlic. Sauté for about a minute until fragrant.
3. Create the Creamy Mixture: Pour in the heavy cream and bring it to a gentle simmer using the “Sauté” function. Stir in half of the grated Gruyère and Parmesan cheese until they melt and create a creamy mixture. Season with salt, pepper, and thyme leaves.
4. Layer the Potatoes: Cancel the “Sauté” function. Start by arranging a layer of potato slices in the Instant Pot, slightly overlapping them. Pour a portion of the creamy mixture over the potatoes, ensuring they’re coated evenly. Repeat this process, alternating layers of potatoes and creamy mixture, until you’ve used up all the ingredients. Press down gently to ensure the layers are compact.
Cooking the French au gratin potatoes
5. Pressure Cook: Secure the Instant Pot lid and set the valve to the sealing position. Select the “Pressure Cook” or “Manual” function and set the timer for 8 minutes on high pressure.
6. Natural Release: Once the cooking time is complete, allow the Instant Pot to naturally release the pressure for 10 minutes. Then, carefully perform a quick release by turning the valve to the venting position.
7. Serve and Garnish: Open the Instant Pot lid and let the potatoes cool slightly. Garnish with chopped fresh parsley for a burst of color and freshness.
8. Enjoy the Creamy Delight: Dish out the Instant Pot Au Gratin Potatoes while they’re still warm. The layers of tender potatoes enveloped in the creamy, cheesy sauce are sure to make every bite a comforting delight.
This Instant Pot Au Gratin Potatoes recipe offers a convenient way to enjoy the classic French dish with minimal effort. The rich flavors and indulgent creaminess make it a favorite among potato lovers. Bon appétit!
Pressure Cooker Scalloped Potatoes Recipe
Scalloped potatoes in Pressure cooker recipe Ingredients:
- 6 large Russet potatoes, thinly sliced (approx. 2.5 lbs or 1134g)
- 2 cups (475 ml) heavy cream
- 1 cup (100g) grated Gruyère cheese
- 1 cup (100g) grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tablespoons (28g) butter
- 1 teaspoon thyme leaves
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Pressure cooker scalloped potatoes recipe Instructions:
1. Prepare the Potatoes: Wash and peel the potatoes if desired. Slice them thinly using a mandoline or a sharp knife. Pat the slices dry with a paper towel.
2. Sauté Garlic: Turn on the pressure cooker and set it to the sauté function. Melt the butter in the pot and add the minced garlic. Sauté for about a minute until fragrant.
3. Create the Creamy Mixture: Pour in the heavy cream and bring it to a gentle simmer using the sauté function. Stir in half of the grated Gruyère and Parmesan cheese until they melt and create a creamy mixture. Season with salt, pepper, and thyme leaves.
4. Layer the Potatoes: Cancel the sauté function. Start by arranging a layer of potato slices in the pressure cooker, slightly overlapping them. Pour a portion of the creamy mixture over the potatoes, ensuring they’re coated evenly. Repeat this process, alternating layers of potatoes and creamy mixture, until you’ve used up all the ingredients. Press down gently to ensure the layers are compact.
Cooking the potatoes
5. Pressure Cook: Secure the pressure cooker lid and set it to high pressure. Cook the potatoes for about 10 minutes.
6. Natural Release: Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes. Then, carefully release any remaining pressure.
7. Serve and Garnish: Open the pressure cooker and let the potatoes cool slightly. Garnish with chopped fresh parsley for a burst of color and freshness.
8. Enjoy the Creamy Delight: Dish out the pressure cooker scalloped potatoes while they’re still warm. The layers of tender potatoes enveloped in the creamy, cheesy sauce are sure to make every bite a comforting delight.
This pressure cooker scalloped potatoes recipe offers a convenient way to enjoy the classic dish with minimal effort. The rich flavors and indulgent creaminess make it a favorite among potato lovers. Bon appétit!
Air fryer au gratin potatoes
Air Fryer Au Gratin Potatoes Recipe – delicious creamy air fryer scalloped potatoes!
Au gratin potatoes in air fryer Ingredients:
- 6 large Russet potatoes, thinly sliced (approx. 2.5 lbs or 1134g)
- 2 cups (475 ml) heavy cream
- 1 cup (100g) grated Gruyère cheese
- 1 cup (100g) grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tablespoons (28g) butter
- 1 teaspoon thyme leaves
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Air fryer au gratin potatoes Instructions:
1. Prepare the Potatoes: Wash and peel the potatoes if desired. Slice them thinly using a mandoline or a sharp knife. Pat the slices dry with a paper towel.
2. Create the Creamy Mixture: In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about a minute until fragrant. Pour in the heavy cream and bring it to a gentle simmer. Stir in half of the grated Gruyère and Parmesan cheese until they melt and create a creamy mixture. Season with salt, pepper, and thyme leaves.
3. Layer the Potatoes: In a mixing bowl, toss the potato slices with the creamy mixture, ensuring they’re coated evenly.
4. Preheat the Air Fryer: Preheat your air fryer to 375°F (190°C).
5. Assemble in Batches: Working in batches, arrange a layer of coated potato slices in the air fryer basket, slightly overlapping them. Sprinkle a bit of the remaining cheese over the layer. Repeat the layers until you’ve used up all the ingredients.
Cooking in air fryer
6. Air Fry the Potatoes: Place the air fryer basket in the preheated air fryer and cook the potatoes for about 15-20 minutes, or until they are tender and the cheese on top is melted and golden brown.
7. Serve and Garnish: Carefully remove the air fryer basket and let the potatoes cool slightly. Garnish with chopped fresh parsley for a burst of color and freshness.
8. Enjoy the Creamy Delight: Dish out the air fryer au gratin potatoes while they’re still warm. The layers of tender potatoes enveloped in the creamy, cheesy sauce are sure to make every bite a comforting delight.
This air fryer au gratin potatoes recipe provides a quicker and crispy twist to the classic dish. The rich flavors and indulgent creaminess make it a favorite among potato lovers. Bon appétit!
Tips and tricks for making the best scalloped potatoes: The ultimate Au Gratin
Tips for Perfect Scalloped Potatoes
1. Choose the Right Potatoes: Opt for starchy potatoes like Russet or Yukon Gold, as they hold their shape and absorb the creamy sauce well.
2. Uniform Slicing: Slice your potatoes evenly, around 1/8-inch thick, for consistent cooking and a beautiful layered presentation.
3. Prevent Browning: After slicing, place the potatoes in a bowl of cold water to prevent them from browning while you prepare the rest of the dish.
4. Flavorful Base: Sauté onions or garlic in butter before layering to infuse the dish with extra flavor.
5. Create a Creamy Sauce: For a classic sauce, warm milk or cream and whisk in grated cheese until smooth. For gluten-free options, use cornstarch to thicken.
6. Season Well: Layer the potatoes with generous sprinkles of salt, pepper, and herbs like thyme or rosemary.
7. Layering Technique: Arrange the potato slices in overlapping layers, ensuring each layer is coated with the creamy sauce.
8. Baking Temperature: Preheat your oven to 375°F (190°C) for a gentle and even bake.
9. Cover and Bake: Tent the dish with aluminum foil for the first part of baking to prevent excessive browning.
10. Golden Crust: For a crispy top, remove the foil during the last 15 minutes of baking to allow the top layer to turn golden.
Gluten free au gratin potatoes recipe Substitutes:
1. Flour Substitute: Use a gluten-free flour blend or cornstarch to thicken the sauce.
2. Breadcrumb Topping: Instead of breadcrumbs, try crushed gluten-free crackers or bread for a crispy topping.
3. Gluten-Free Cheese: Opt for a grated gluten-free cheese, such as cheddar or Gruyère, for a flavorful layer.
Classic Scalloped Potatoes: Tips and tricks
1. Creamy Base: Use whole milk or a mixture of milk and heavy cream for a rich, classic flavor.
2. All-Purpose Flour: Whisk all-purpose flour into the milk to create a smooth and velvety sauce.
3. Breadcrumb Topping: Combine breadcrumbs with melted butter and sprinkle over the top for a golden, crispy finish.
Whether you’re aiming for classic scalloped potatoes or a gluten-free version, these tips and substitutes ensure your dish will turn out beautifully. With the perfect balance of creamy texture and flavorful layers, your scalloped potatoes will be a hit at any gathering.
Vegan Au Gratin:The main ingredients to make one pan scalloped potatoesrecipe (Quick Potato Dauphinoise)
Potatoes – Yukon gold potatoes or red potatoes have tender thin skin that makes them ideal for making scalloped potatoes. They don’t require peeling and will hold the sliced shape well. Other baking potatoes can also work, but not all potatoes will hold the sliced shape while cooking. No matter what potatoes you use the casserole will taste delicious though.
Onions – onions add freshness and depth to the dish. Traditionally, white or yellow onions are used to make scalloped potatoes, but I also like to use red onions or even leeks. I find that every type of onion goes well in this recipe.
Homemade vegan creamy cheese sauce – this quick easy vegan and dairy-free creamy sauce are simple and delicious. Featuring almond milk (or other plant milk of your choice), herbs, nutritional yeast, garlic, and cashew cream this delicious velvety sauce is luxuriously cheesy. It’s thickened with corn starch which also makes it a great gluten-free vegan creamy cheese sauce.
Herbs – we’re working with thyme, nutmeg, paprika, salt and pepper to get all the flavors of winter with a tiny hint of Yuletide.
How to make the best easy vegan scalloped potatoes
Making this easy plant-based scalloped potatoes recipe is very straightforward. All you need is a sauté pan to make the vegan cheese sauce and a deep dish pan or casserole dish for the potatoes.
Note: You can make these delicious plant based French potatoes Au Gratin in the oven, air fryer, instant pot, or slow cooker, just like the classic potatoes. To do so, simply make the vegan cheese sauce and use the vegan ingredients; then otherwise follow the cooking instructions listed on the recipe card for the classic potatoes au gratin.
Let’s break down how to make plant-based scalloped potatoes step by step
- Preheat oven to 400F (200 Celsius).
- Peel or scrub the Potatoes and slice them thinly. You can use a food processor for this step to speed up the process.
Making the vegan cheese Sauce:
- Melt the vegan butter in a pan and add diced onions and garlic. Sauté for a few minutes while stirring occasionally.
- Next, pour in almond milk and season with salt, paprika, thyme, nutritional yeast, and nutmeg. Add the vegetable stock, and cashew cream. Stir to combine and bring the sauce to a quick boil.
- In a small mixing bowl, whisk together 1 1/2 tablespoons cornstarch with 3 tablespoons water. Whisk the cornstarch mixture a little at a time into the sauce to thicken it. Once all the cornstarch has been combed with the sauce, remove it from the heat and set aside.
Making the scalloped potatoes casserole
For the scalloped potatoes we want thinly sliced potatoes. You can use a food processor with a slicer to get thin and even potato slices in seconds…or you can use a handheld slicer (a mandoline) if you have one. Don’t have either? Don’t worry. You can also just do thinly sliced potatoes by hand (that’s what I usually do and it works great although it’s more time-consuming).
To peel or not to peel your scalloped potatoes?
That’s a matter of preference. If the peel looks nice and thin I usually leave it on…that’s part laziness and part knowing that most of the vitamins in the potatoes are right underneath the potato skin and we lose a lot of nutrients when we peel the potatoes. However, if the potato peel is thick and gnarly I always recommend peeling the potatoes because it will give you a more tender and melt-in-your-mouth delicious potato texture.
How to make plant-based scalloped potatoes (Quick Potato Dauphinoise) step by step:
Layer the finely sliced potatoes in a baking pan or tray. Gently pour the sauce on top of the potatoes, trying to cover all the potatoes as you pour. Season with black pepper and top with vegan Parmesan cheese. Cover the pan with tin foil and bake the potatoes in the oven for 50-60 minutes, or until the potatoes gratin is golden on top. You can remove the tinfoil lid for the last 10-15 minutes of baking for extra golden crunchy goodness. Serve with a garnish of fresh herbs and enjoy.
Scalloped potatoes vs au gratin
Scalloped Potatoes vs. Au Gratin Potatoes: What’s the Difference?
Au gratin and Scalloped potatoes are two classic potato dishes that are often confused due to their similarities, but they have distinct differences in preparation, ingredients, and texture. Let’s dive into the key characteristics of each dish:
Scalloped Potatoes:
Scalloped potatoes are a simple and comforting dish made with thinly sliced potatoes that are typically layered in a baking dish. The layers are often seasoned with salt, pepper, and sometimes garlic. A creamy sauce, usually made with milk or cream, is poured over the layers of potatoes before baking. The dish is baked until the potatoes are tender and the top is golden brown and slightly crispy. Scalloped potatoes have a creamy and tender texture with a mild flavor, allowing the natural taste of the potatoes to shine.
Au Gratin Potatoes:
Au gratin potatoes, on the other hand, take scalloped potatoes a step further by adding a layer of cheese on top. The term “au gratin” refers to the crispy and golden-brown crust that forms on the top layer during baking. In addition to the creamy sauce, grated cheese is sprinkled over the layers of potatoes before baking. This cheese forms a flavorful and slightly crispy topping as it melts and browns in the oven. The result is a dish with a creamy interior and a cheesy, crispy exterior.
Key Differences:
1. Cheese Layer: The primary difference between scalloped and au gratin potatoes is the addition of cheese in au gratin potatoes. The cheese creates a crispy and flavorful crust on top.
2. Texture: Scalloped potatoes have a creamier and more tender texture due to the absence of cheese on top. Au gratin potatoes have a combination of creamy and crispy textures, thanks to the melted cheese.
3. Flavor Profile: While both dishes have a potato and creamy base, au gratin potatoes tend to have a richer flavor due to the addition of cheese.
4. Baking: Scalloped potatoes are baked until the potatoes are tender and the cream has thickened. Au gratin potatoes are baked until the cheese on top is melted and forms a crispy crust.
In summary, the main difference between scalloped and au gratin potatoes lies in the addition of cheese to the latter. While both dishes are comforting and delicious, au gratin potatoes offer an extra layer of flavor and texture with their cheesy and crispy topping. Whether you prefer the creamy simplicity of scalloped potatoes or the indulgent allure of au gratin potatoes, both dishes are perfect choices for warming and satisfying meals.
Notes and tips to make the best scalloped potatoes
How to prepare the scalloped potatoes (Quick Potato Dauphinoise) in advance
To prepare vegan scalloped potatoes in advance simply make the scalloped potatoes following the recipe instructions. Once the potatoes are cooked, leave the casserole to cool on the counter. Once the scalloped potatoes are cold, you can store them covered in the refrigerator. I like to leave them in the casserole pan, cover them with cling film or tinfoil and leave them in the refrigerator overnight. Then you just reheat the oven to 350F (190 degrees Celsius), put the scalloped potatoes back in the oven covered with tin foil, and reheat for 20-25 minutes or until the potatoes are warmed all the way through.
How long to cook scalloped potatoes (Quick Potato Dauphinoise)
Scalloped potatoes or potatoes gratin needs to cook for nearly one hour, sometimes longer. The potatoes take a while to cook as they become tender and create creamy potato magic in the pan.
Will scalloped potatoes cook faster covered or uncovered?
Scalloped potatoes take a while to cook (usually around 1 hour). That makes it important to keep the potatoes covered for most of the cooking time, and only remove the cover for the remaining 1/3 baking time to allow the potatoes to become golden brown and crispy on top
How to reheat scalloped potatoes in a microwave
To reheat scalloped potatoes in a microwave, place the potatoes on a microwave-safe plate. Reheat for 2 minutes at a high temperature. If the potatoes are still cold in the center, stir them around and reheat them for 1 more minute. Repeat the process by heating for 1 minute at a time until the potatoes are heated all the way through.
Serve with a little drizzle of olive oil for extra deliciousness.
Tips to make the best vegan cheese sauce
Dairy-free plant milk options to make a vegan cheese sauce
I like to use almond milk and cashew cream to get the most luxurious creamy thick sauce. But there’s plenty of other great dairy-free choices that work just as well. Here’s my top picks
– Oat milk and oat cream
– Coconut milk and coconut cream
– Soy milk and soy cream
– Rice milk and soy cream
Herbs
we are working with ground nutmeg, paprika, thyme, black pepper, and garlic to season this delicious scalloped potato casserole. You can use fresh or dried herbs to make scalloped potatoes. Both work equally well. I like to use dried herbs in the winter because it’s much easier to get, and the flavor is great with dried herbs.
Which vegan Parmesan cheese is best?
There are a lot of great vegan Parmesan cheese options available. Here’s some of the best that comes recommend by PETA (click to read their article on the best vegan Parmesan cheese)
– Follow Your Heart Dairy-Free Parmesan (Shredded)
– Follow Your Heart Dairy-Free Parmesan (Grated)
– GO VEGGIE Vegan Parmesan Grated Topping.
– GO VEGGIE Vegan Soy Free Parmesan Grated
Topping.
– Violife Just Like Parmesan Wedge.
Dinner ideas with scalloped potatoes: What to serve with scalloped potatoes
- Vegan roast
- The best vegan brisket
- Vegan celeriac steaks
- Easy vegan portobello steaks
- Vegetarian Parmesan-crusted pumpkin
- The best easy vegan beer sauce roast
Frequently Asked Questions
Can I substitute potatoes with sweet potatoes?
Absolutely. You can easily make scalloped potatoes using sweet potatoes. The cooking time will reduce a bit, so you need to keep an eye on when they are ready. Note: sweet potatoes become more mushy when cooked than regular potatoes and won’t keep the sliced potato shape. It will still taste absolutely delicious though.
What kind of potatoes are best in scalloped potato casserole?
Russet potatoes, Yukon gold potatoes or other large baking potatoes are great to use to make scalloped potatoes. Any baking potatoes should work. I’ve also tried making scalloped potatoes with small fresh potatoes and it came out a treat.
How do I know when my scalloped potatoes are done?
The scalloped potatoes are done when you can easily pierce them with a knife or mush them with a fork. They should be tender all the way through. I like to test the potatoes by piercing them with the tip of a knife in the center of the casserole. If the potatoes in the center are done the dish is ready to serve.
Can potatoes be sliced ahead of time for scalloped potatoes?
Yes. If you want to slice potatoes ahead of time, simply store them completely covered in water in the refrigerator. You can store sliced potatoes covered in water for 12-24 hours in the refrigerator.
Another option is to freeze the sliced potatoes right away. If doing it this way, it’s best to store the potatoes in the cooking pan, cover them with plastic wrap and freeze them. That way you can simply remove the plastic wrap, pour the sauce on top, and bake without even defrosting first. Sliced potatoes can be stored for 3-5 months in the freezer.
Freezing au gratin FAQs
Can you freeze scalloped potatoes
Yes, you can freeze potatoes au gratin, but there are a few things to keep in mind to ensure the best results:
1. Cool Completely: Allow the potatoes au gratin to cool completely before freezing. This will help prevent excess moisture from forming ice crystals and affecting the texture when you reheat them.
2. Portion and Package: If you’re planning to freeze individual servings, portion the potatoes au gratin into serving-sized containers or freezer-safe bags. Alternatively, you can freeze the entire casserole in a freezer-safe dish.
3. Wrap Well: Make sure the containers or bags are tightly sealed to prevent freezer burn. If using bags, squeeze out as much air as possible before sealing.
4. Label and Date: Clearly label each container or bag with the name of the dish and the date it was prepared. This will help you keep track of how long they’ve been in the freezer.
5. Freeze Quickly: Place the potatoes au gratin in the coldest part of the freezer and try to freeze them as quickly as possible to maintain their quality.
Reheating frozen scalloped potatoes
How to reheat frozen French augratin potatoes
Reheating: When you’re ready to enjoy the frozen potatoes au gratin, you can bake them from frozen. Preheat the oven to about 350°F (175°C), cover the dish with foil to prevent the top from burning, and bake for about 30-40 minutes or until heated through. For individual servings, you can reheat them in the microwave.
Texture Changes: It’s important to note that freezing and reheating potatoes au gratin can slightly alter their texture. The creamy sauce might become slightly separated, and the potatoes could be a bit softer. However, the flavor should remain intact.
Best Consumed Soon: While freezing is possible, potatoes au gratin are best enjoyed fresh. Freezing might impact the dish’s original texture and flavor to some extent.
Remember that while freezing potatoes au gratin is possible, the results might not be exactly the same as when they’re freshly made. It’s always a good idea to test freezing a small portion before freezing a larger batch, especially if you have specific expectations for the dish’s texture and flavor.
Reheat scalloped potatoes
How to reheat scalloped potatoe
To reheat scalloped potatoes, you can use an oven, microwave, or stovetop. Here are the steps for each method:
Oven Method:
1. Preheat your oven to 350°F (175°C).
2. Place the desired amount of scalloped potatoes in an oven-safe dish. If they were refrigerated, you can let them sit at room temperature for about 15-20 minutes to take the chill off.
3. Cover the dish with aluminum foil to prevent the top from over-browning.
4. Bake in the preheated oven for about 20-30 minutes or until the potatoes are heated through. You can remove the foil during the last 10 minutes of baking to allow the top to crisp up a bit.
Microwave Method:
1. Transfer the desired amount of scalloped potatoes to a microwave-safe dish.
2. If you have a large portion, consider dividing it into smaller portions for more even heating.
3. Cover the dish with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent to allow steam to escape.
4. Heat the potatoes on medium power (50%) in intervals of 1-2 minutes, stirring in between, until they are heated through. Be cautious not to overcook, as the potatoes could become mushy.
Stovetop Method:
1. Place the desired amount of scalloped potatoes in a saucepan.
2. Add a splash of milk or cream to the potatoes to prevent them from sticking and to help rehydrate them as they heat.
3. Heat the potatoes over low to medium heat, stirring frequently, until they are heated through. Be gentle with the stirring to avoid breaking the potatoes.
Regardless of the method you choose, keep an eye on the potatoes to avoid overcooking or drying them out. It’s best to reheat scalloped potatoes gently to maintain their creamy texture and flavor.
More holiday-worthy side recipes
- Pumpkin Panzanella salad
- Vegan Waldorf salad
- Easy vegan mashed potatoes
- Vegan Béarnaise sauce
- Easy vegan gravy
- Vegan sweet potato mash
- Crispy maple sesame roast potatoes
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5 from 1 vote
Amazing vegan Creamy Scalloped Potatoes
Rich, luxe, and ultra creamy classic French au gratin potatoes + the best vegan scalloped potatoes. These amazing dairy-free scalloped potatoes are my favorite comfort food recipe. It’s bursting with flavor, creamy cheesy goodness, garlic undertones, and herbs. Featuring deliciously golden and crispy bits and a center of melty tender scalloped potatoes all wrapped in a creamy blanket of vegan cheese sauce. You already know just by the amazing scent spreading through the kitchen as this winter potato casserole cooks, that it’s going to be really, really good.
Course Dinner
Cuisine American
Keyword Side dish, vegan dinner
Prep Time 15 minutes minutes
Cook Time 1 hour hour
Servings 6 people
Calories 410kcal
Author Simone – Munchyesta.com
Ingredients
Classic French Potato Recipes Au gratin Ingredients:
- 6 large Russet potatoes thinly sliced (approx. 2.5 lbs or 1134g)
- 2 cups (475ml) heavy cream
- 1 cup (100g) grated Gruyère cheese
- 1 cup (100g) grated Parmesan cheese
- 3 cloves garlic minced
- 2 tablespoons butter
- 1 teaspoon thyme leaves
- ½ teaspoon Salt
- ¼ teaspoon Ground Black Pepper
- 1 bunch Chopped fresh parsley for garnish
Vegan Scalloped potatoes (French au gratin)
- 6 Russet potatoes
- 2 tbsp Plant Butter
- 3 cloves Garlic finely chopped
- 1 Yellow Onion or onion of your choice diced
- 1 ¼ cups (3dl) Almond Milk or other plant milk
- ½ tsp Grated Nutmeg
- 2 tsp Paprika
- 2 tsp Dried Thyme
- 5 tbsp Nutritional Yeast optional
- ¼ cup (0.6dl) Cashew Cream or Oat Cream
- 0.85 cup (2dl) Vegetable Broth
- 1½ tbsp Corn Starch
- ¼ tsp Ground Black Pepper
- ¼ cup (20g) Vegan Parmesan Cheese optional
Instructions
Classic Creamy French Potato Au Gratin Recipe
Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a baking dish with butter or cooking spray and set aside.
Prepare the Potatoes: Wash and peel the potatoes if desired. Slice them thinly using a mandoline or a sharp knife. Pat the slices dry with a paper towel.
Create the Creamy Mixture: In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about a minute until fragrant. Pour in the heavy cream and bring it to a gentle simmer. Stir in half of the grated Gruyère and Parmesan cheese until they melt and create a creamy mixture. Season with salt, pepper, and thyme leaves.
Layer the Potatoes: Start by arranging a layer of potato slices in the greased baking dish, slightly overlapping them. Pour a portion of the creamy mixture over the potatoes, ensuring they’re coated evenly. Repeat this process, alternating layers of potatoes and creamy mixture, until you’ve used up all the ingredients. Press down gently to ensure the layers are compact.
Bake to Perfection: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for about 40 minutes. Then, remove the foil and sprinkle the remaining grated cheese over the top of the dish. Continue baking for another 20-25 minutes or until the potatoes are tender and the top is golden brown and bubbly.
Serve and Garnish: Once the French Potato Au Gratin is done baking, remove it from the oven and let it cool slightly. Garnish with chopped fresh parsley for a burst of color and freshness.
Enjoy the Creamy Delight: Slice and serve the French Potato Au Gratin while it’s still warm. The layers of tender potatoes enveloped in the creamy, cheesy sauce are sure to make every bite a comforting delight.
This French Potato Au Gratin is a timeless classic that’s perfect for serving 6 people. The rich flavors and indulgent creaminess make it a favorite among potato lovers. Bon appétit!
Instant Pot Au Gratin Potatoes Recipe
Prepare the Potatoes: Wash and peel the potatoes if desired. Slice them thinly using a mandoline or a sharp knife. Pat the slices dry with a paper towel.
Sauté Garlic: Turn on the Instant Pot and set it to the “Sauté” function. Melt the butter in the pot and add the minced garlic. Sauté for about a minute until fragrant.
Create the Creamy Mixture: Pour in the heavy cream and bring it to a gentle simmer using the “Sauté” function. Stir in half of the grated Gruyère and Parmesan cheese until they melt and create a creamy mixture. Season with salt, pepper, and thyme leaves.
Layer the Potatoes: Cancel the “Sauté” function. Start by arranging a layer of potato slices in the Instant Pot, slightly overlapping them. Pour a portion of the creamy mixture over the potatoes, ensuring they’re coated evenly. Repeat this process, alternating layers of potatoes and creamy mixture, until you’ve used up all the ingredients. Press down gently to ensure the layers are compact.
Pressure Cook: Secure the Instant Pot lid and set the valve to the sealing position. Select the “Pressure Cook” or “Manual” function and set the timer for 8 minutes on high pressure.
Natural Release: Once the cooking time is complete, allow the Instant Pot to naturally release the pressure for 10 minutes. Then, carefully perform a quick release by turning the valve to the venting position.
Serve and Garnish: Open the Instant Pot lid and let the potatoes cool slightly. Garnish with chopped fresh parsley for a burst of color and freshness.
Enjoy the Creamy Delight: Dish out the Instant Pot Au Gratin Potatoes while they’re still warm. The layers of tender potatoes enveloped in the creamy, cheesy sauce are sure to make every bite a comforting delight.
Air fryer au gratin potatoes Instructions
Prepare the Potatoes: Wash and peel the potatoes if desired. Slice them thinly using a mandoline or a sharp knife. Pat the slices dry with a paper towel.
Create the Creamy Mixture: In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about a minute until fragrant. Pour in the heavy cream and bring it to a gentle simmer. Stir in half of the grated Gruyère and Parmesan cheese until they melt and create a creamy mixture. Season with salt, pepper, and thyme leaves.
Layer the Potatoes: In a mixing bowl, toss the potato slices with the creamy mixture, ensuring they’re coated evenly.
Preheat the Air Fryer: Preheat your air fryer to 375°F (190°C).
Assemble in Batches: Working in batches, arrange a layer of coated potato slices in the air fryer basket, slightly overlapping them. Sprinkle a bit of the remaining cheese over the layer. Repeat the layers until you’ve used up all the ingredients.
Air Fry the Potatoes: Place the air fryer basket in the preheated air fryer and cook the potatoes for about 15-20 minutes, or until they are tender and the cheese on top is melted and golden brown.
Serve and Garnish: Carefully remove the air fryer basket and let the potatoes cool slightly. Garnish with chopped fresh parsley for a burst of color and freshness.
Enjoy the Creamy Delight: Dish out the air fryer au gratin potatoes while they’re still warm. The layers of tender potatoes enveloped in the creamy, cheesy sauce are sure to make every bite a comforting delight.
Pressure cooker scalloped potatoes recipe Instructions
Prepare the Potatoes: Wash and peel the potatoes if desired. Slice them thinly using a mandoline or a sharp knife. Pat the slices dry with a paper towel.
Sauté Garlic: Turn on the pressure cooker and set it to the sauté function. Melt the butter in the pot and add the minced garlic. Sauté for about a minute until fragrant.
Create the Creamy Mixture: Pour in the heavy cream and bring it to a gentle simmer using the sauté function. Stir in half of the grated Gruyère and Parmesan cheese until they melt and create a creamy mixture. Season with salt, pepper, and thyme leaves.
Layer the Potatoes: Cancel the sauté function. Start by arranging a layer of potato slices in the pressure cooker, slightly overlapping them. Pour a portion of the creamy mixture over the potatoes, ensuring they’re coated evenly. Repeat this process, alternating layers of potatoes and creamy mixture, until you’ve used up all the ingredients. Press down gently to ensure the layers are compact.
Pressure Cook: Secure the pressure cooker lid and set it to high pressure. Cook the potatoes for about 10 minutes.
Natural Release: Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes. Then, carefully release any remaining pressure.
Serve and Garnish: Open the pressure cooker and let the potatoes cool slightly. Garnish with chopped fresh parsley for a burst of color and freshness.
Enjoy the Creamy Delight: Dish out the pressure cooker scalloped potatoes while they’re still warm. The layers of tender potatoes enveloped in the creamy, cheesy sauce are sure to make every bite a comforting delight.
Vegan French au gratin instructions
Preheat oven to 400F (200 Celsius). Peel or scrub the Potatoes and slice them thinly.
Melt the vegan butter in a pan and add diced onions and garlic. Sauté for a few minutes while stirring occasionally.
Next, pour in almond milk and season with salt, paprika, thyme, nutritional yeast, and nutmeg. Add the vegetable stock, and cashew cream. Stir to combine and bring the sauce to a quick boil. In a small mixing bowl, whisk together 1 1/2 tablespoons cornstarch with 3 tablespoons water. Whisk the cornstarch mixture a little at a time into the sauce to thicken it. Once all the cornstarch has been combed with the sauce, remove it from the heat and set aside.
Note: at this point you can follow the instructions above if you want to make the plant based potato dish in instant pot, air fryer, or slow cooker.
Now, layer the finely sliced potatoes in a baking pan or tray. Gently pour the sauce on top of the potatoes, trying to cover all the potatoes as you pour. Season with black pepper and top with vegan Parmesan cheese.
Cover the pan with tin foil and bake the potatoes in the oven for 50-60 minutes, or until the potatoes gratin is golden on top.
You can remove the tinfoil lid for the last 10-15 minutes of baking for extra golden crunchy goodness.
Serve with a garnish of fresh herbs and enjoy.
Recipe originally published December 9, 2022
Recipe updated August 29, 2023
— Munchyesta.com
