What is the difference between scalloped potatoes and au gratin 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.

Why won't my scalloped potatoes get soft?

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.

How do you keep scalloped potatoes from being watery?

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.

How to keep potatoes from turning brown when making scalloped potatoes?

Do I have to blanch my potatoes, to make scalloped potatoes ahead of time? A: 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.

How do you thicken runny scalloped potatoes?

Instant potato flakes are an excellent thickening agent made from real potatoes that have been cooked, mashed, and then dried. When added to watery scalloped potatoes, they absorb excess moisture and thicken the sauce, improving the overall consistency.

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 is the best way to slice potatoes for scalloped potatoes?

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.

What is the real name for scalloped potatoes?

Potato-based Sliced raw potatoes may also be baked in a liquid or sauce that steams them and forms a golden crust on top. In the US, the dish is referred to variously as funeral potatoes , potatoes au gratin, scalloped potatoes, or au gratin potatoes.

How do you keep cream from curdling in scalloped potatoes?

The best way to prevent curdling in scalloped potatoes is to start with high starch potatoes, such as Russets, that will help to thicken the sauce, use very fresh cream or half-and-half rather than whole or low-fat milk, and thicken the cream with flour or corn starch to make a sauce rather than topping the ingredients ...

How to make Main St Bistro scalloped potatoes?

Place container on baking tray and heat in oven for 20-22 minutes or until hot . Caution: Product and tray will be hot. Do not prepare in toaster oven. Do not broil.

What can you substitute for milk in boxed scalloped potatoes?

If your household has to go dairy-free, there's no reason to skip this favorite dish as the milk and cheese can easily be substituted. Some recipes use chicken broth or water while others use non-dairy alternatives like soy or almond milk .

Best Vegan Scalloped Potatoes Recipe (2024)

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Homemade vegan scalloped potatoes from scratch, made with cashews, nutritional yeast and a few other spices. Easy, creamy comfort food ready in less than 1 hour, NO Dairy, meatless, oil-free + gluten-free! + Recipe Video!

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Vegan Scalloped Potatoes

I’ve made these creamy, cheesy, vegan scalloped potatoes a few times this week. Each time we ate them before I got a chance to take a decent photo, so here they are finally ready for you to try as well.

A casserole i would normally make during the holidays like Thanksgiving and Christmas, but if there was a time when the world needed comfort food is right now, today and tomorrow and next week.

The Cream Sauce

It’s made with a handful of cashews, water and spices in my Vitamix or any powerful blender you happen to have. Simple ingredients like onion and garlic powders, nutritional yeast and a pinch of smoked paprika make this sauce insanely delicious and finger licking good. Really, taste it as soon as you blend it, this stuff is legit!

Best Potatoes for Scalloped Potatoes

I prefer to use Yukon gold or red potatoes scrubbed and rinsed well so i don’t need to peel them. In a pinch you could go for Russets but you must peel them first as their skins are very tough. Also their texture doesn’t hold together as nicely as the others which is why I find them more suitable for mashing or making french fries.

how to make vegan scalloped potatoes

Preheat your oven to 375”F.
Start with yukon gold or red potatoes scrubbed and rinsed well so you don’t need to peel them.
Use a mandolin slicer and slice the potatoes into 1/8 inch thick slices. It’s important that they aren’t too thin and you should be able to do this with a sharp knife if you don’t have a mandolin. Season with a pinch of sea salt and freshly cracked black pepper.
Transfer the potato slices to an 8×10 inch lightly oiled baking dish. (use a seasoned cast iron dish or line with parchment paper to stay Plantricious WFPB compliant).
Use a powerful blender like a Vitamix and blend the sauce ingredients until smooth and creamy.Pour the creamy sauce over the potatoes. At this point you can layer the top with some plant based pepper jack or smoked gouda cheese slices like I did here on one side. We love the Follow Your Heart cheese, it melts amazingly and the flavor is on point. (omit the cheese to stay oil-free or use a Plantricious compliant cheese).
Cover the dish with aluminum foil and bake in the preheated oven for 35 minutes. Turn the heat up to 400”F and continue baking another 15 minutes or until the potatoes are fork tender to your liking. Garnish with fresh dill, thyme or chives and extra red chili flakes.

Recipe Variations

Leeks: I’m a leek lover so I love caramelizing one large leek in a drop of olive oil and a pinch of sea salt then adding it in the middle of the potatoes. You add half of the potato slices to the pan, spread the caramelized leeks on top then layer the remaining potatoes. Pour the cream sauce all over and bake according to the instructions.
Spinach: Make them “Florentine style” by adding about half pound of sautéed spinach in the center. Just make sure to drain it well in a colander and remove as much of the liquid as possible before adding to the casserole.
Mushrooms: Sautéed wild mushrooms and onions with thyme and a splash of white wine make a fab filling as well. Remember these divine wild mushroom potatoes ?!
Plant-based cheese: Top with a few slices of your favorite vegan cheese for an extra gooey and cheesy top layer.

Recipe Tips + FAQ

Can I make the potatoes ahead of time? I would suggest baking this dish before you are ready to serve. You could slice them in advance and keep in a bowl in the refrigerator covered with water to prevent browning until ready to cook.
Can I make it totally oil-free? Absolutely, the sauce is naturally oil-free but you can also choose not to oil the baking dish and line with parchment paper instead + omit using the plant-based cheese slices on top.
What is the difference between scalloped and au gratin potatoes? They are both delicious casseroles, the difference is that thescalloped one is cooked in a cream sauce while the au-gratin is a more indulgent option with cheese being added in between the layers of potatoes.

what to serve with

Vegan Roast
Vegan Chicken Cutlets orTurkey Roast
Beyond Meat Italian Sausages
Fried Mushrooms
Vegan Steak
Tomato Cucumber Salad
Roasted Broccoli
Crispy Tofu Nuggets
Vegan Jackfruit Ribs.

5 from 2 votes