Potatoes Au Gratin Recipe with Sausage | Sausage Scalloped Potatoes (2024)

FAQs

What's the difference between au gratin potatoes and scalloped potatoes? ›

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.

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.

My sauce is 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. Some of the waxier potatoes can release more water than starchier ones, so look for good baking potatoes like russet or Yukon golds.

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).

Once you've chosen the right potatoes, grab a sharp chef's knife (or a mandoline, if you have one) and carefully slice them as thinly and evenly as possible—ideally one-fourth to one-eighth-inch thick. Potatoes that are too thick or thin will bake up unevenly, and you want the layers to cook up tender.

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.

The curdling is caused by high heat, which is hard to avoid in an oven. So to keep the sauce together, tackle it before the dish goes in the oven. Instead of simply layering grated cheese and milk or cream with the potatoes, you need to make a smooth cheese sauce.

Season each layer. Use enough salt, pepper, herbs, or spices. This will keep the scalloped potatoes from being bland.

Bake in the preheated oven until potatoes are fork tender, about 45 minutes. Remove foil and continue baking until cheese is bubbly and begins to brown, 10 to 15 minutes.

This process, which is called oxidation, happens because potatoes are a naturally starchy vegetable. And when exposed to oxygen, starches turn gray, brown, or even black. An oxidized potato is completely safe to eat. The process doesn't affect the flavor or texture of the vegetable.

Will my scalloped potatoes thicken as they cool? ›

Finally, after baking, allow the dish ample time to rest. This resting phase is not merely a cooling period but also a crucial thickening stage.

Old Potatoes: Very old or stored potatoes can become starchy and may not soften as well during cooking. It's best to use fresh, firm potatoes. Acidic Ingredients: If your soup contained highly acidic ingredients (e.g., tomatoes), it could have affected the texture of the potatoes.

Knock an entire dish off of your to-do list by cooking scalloped potatoes ahead of time. Prepare the recipe as directed, then let it cool to room temperature. Cover the baking dish tightly with aluminum foil, then store in the refrigerator for up to 3 days.

Potatoes gratiné

In the US, the dish is referred to variously as funeral potatoes, potatoes au gratin, scalloped potatoes, or au gratin potatoes.

The phrase au gratin literally means "by grating" in French, or "with a crust," from the verb gratter, "to scrape, scratch, or grate."

Break 'au gratin' down into sounds: [OH] + [GRAT] + [AN] - say it out loud and exaggerate the sounds until you can consistently produce them. Record yourself saying 'au gratin' in full sentences, then watch yourself and listen. You'll be able to mark your mistakes quite easily.