Ever wonder the difference between scalloped vs. au gratin? Find out here plus how to make scalloped potatoes from scratch. These simple scalloped potatoes are just like Mom used to make and they’re perfect for family gatherings.

Some women swoon over fashion and footwear, I go ga-ga over good food. To me, old fashioned scalloped potatoes are a thing of beauty. Tender, creamy potatoes under a golden crust.  Keep your Manolo Blahniks, I’d pick these simple scalloped potatoes over shoes any day of the week.

When it comes to classic comfort food, few people could argue that old fashioned scalloped potatoes don’t make the cut. I mean tender potatoes, baked in a creamy béchamel sauce? Yeah.  It doesn’t suck. In fact, it’s the most requested fall side dish in our house — for every family dinner, occasion and holiday — these simple scalloped potatoes are a constant.

Ingredients for simple scalloped potatoes:

How To Make Scalloped Potatoes From Scratch:

1. Simple scalloped potatoes start with the creamy sauce.  It’s a standard béchamel with melted butter, thickened into a roux by adding flour, white pepper and nutmeg and whisking together until thick and bubbly.
2. Warm milk comes next — I usually heat it for a minute or two in the microwave.  As you slowly whisk the milk into the flour mixture, you’ll notice that the sauce gets very thick, very quickly.  Continue to add the milk, whisking constantly and scraping the bottom and sides until it’s smooth.
3. Stir the sauce over medium to medium high heat and bring it to a boil, stirring constantly for one minute until a you have a thick, creamy sauce.  Set aside.
4. Next come the potatoes. I like yukon gold because they have just the right amount of starch  — not overly fluffy like baking potatoes and not too waxy.  Yukon Golds absorb just the right amount of creamy sauce and maintain their structure.
5. Peel the potatoes and thinly slice them — the slicing attachment on the food processor will do the job in a few seconds, but I’ve found I can make thinner slices when I do it by hand.  It’s up to you.
6. Spray a casserole dish with vegetable spray and spread a spoonful of sauce into the bottom of the dish.
7. Add a layer of potatoes, followed by a sprinkle of onion and 1/4 of the sauce.  Continue to layer the simple scalloped potatoes in this manner, finishing with the sauce.
8. Dot the simple scalloped potatoes with butter, cover and bake for 45 minutes.
9. Remove the cover and continue to bake for an additional half an hour, or until golden and bubbly. Let the casserole rest for about 15 minutes before serving.

Trust me, you want these old fashioned scalloped potatoes on your special occasion, Christmas and Easter table.  To me, scalloped potatoes are a welcome winter, spring or fall side dish. They’re creamy and rich and the perfect accompaniment to a roast ham,  roast beef, leg of lamb or turkey.

Scalloped versus Au Gratin:

So what’s the difference between scalloped potatoes and au gratin?  First, let me say that I like them both — and yes, they are two different things. The main difference is the “cheese” factor.  Scalloped potatoes don’t have any cheese. Au gratin potatoes do. To me, though it’s just two halves of the same coin — and depending on who you’re talking to, both are equally welcome.

Look at that blistered crust — golden and shimmering, like a plate of armor protecting the soft, lush inside.  I admit these old fashioned scalloped potatoes take a little prep, but this fall side dish is worth it when you see the anticipation on your diner’s faces, you’ll know it was worth it.

FAQ’s

More simple side dishes you might like:

• Crispy Diner Style  Skillet Potatoes
• Ultimate Mac and Cheese for 2
• Curried Rice Salad with Ginger Curry Dressing
• Grilled Smoked Artichokes with Lemon Tarragon Aioli

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