Ham, Potato, and Cheese Gratin

Ingredients

1 pound potatoes red skinned, very thinly sliced.
1 1/4 cups ham diced.
1/3 cup caramelized onions or 1/2 cup yellow onion finely diced.
3 tablespoons butter divided.
2 tablespoons flour.
1/8 teaspoon white pepper.
1 1/2 cups cheese shredded, I used a 4 cheese Italian blend from Sargento, divided.

What's the difference between au gratin and scalloped?
How do you make Jamie Oliver potato gratin?
How do you make au gratin potatoes from scratch?
How do you keep au gratin potatoes from curdling?
Why do they call them scalloped potatoes?
Which is better au gratin or scalloped potatoes?
What is the difference between potato gratin and dauphinoise?
What makes a dish a gratin?
What does potato gratin go with?
How do you make creamy scalloped potatoes from scratch?
Do potatoes have to be peeled for scalloped potatoes?
Why are my scalloped potatoes still hard?

What's the difference between au gratin and scalloped?

The most common difference is that scalloped potatoes are cooked in cream and au gratin potatoes are baked with cheese. These Au Gratin potatoes are covered with a cheese sauce and shredded cheese on top and baked in the oven.

How do you make Jamie Oliver potato gratin?

Ingredients

1 small knob butter.
200 ml semi-skimmed milk.
300 ml double cream.
2 bay leaves.
2 cloves garlic , peeled and finely sliced.
sea salt.
freshly ground black pepper.
2.5 kg potatoes , peeled and thinly sliced.

How do you make au gratin potatoes from scratch?

Directions

Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. ...
Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender.

How do you keep au gratin potatoes from curdling?

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.

Why do they call them scalloped potatoes?

Scalloped potatoes got its name from the Old English word “collop” which means “to slice thinly” while au gratin potatoes got its name from the French words “grater” and “gratine” which means “to scrape” and “crust or skin,” respectively.

Which is better au gratin or scalloped potatoes?

The difference comes down to cheese. Scalloped potatoes are much simpler. Most recipes call for the potatoes to be baked in a basic cream sauce (usually a mix of milk and heavy cream), and that's it. Potatoes au gratin are a bit more decadent.

What is the difference between potato gratin and dauphinoise?

Potatoes au gratin are slices of pre-cooked (usually boiled) potato cooked in cream and topped with cheese which makes the gratin. Gratin Dauphinoise, on the other hand, is a dish made of thinly-sliced (not pre-cooked) potatoes that cook in cream. Dauphinoise traditionally does not contain any cheese.

What makes a dish a gratin?

Gratin (French pronunciation: [ɡʁatɛ̃]) is a culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter. ... A gratin dish is a shallow oven-proof container used to prepare gratins and similar dishes.

What does potato gratin go with?

What To Eat With Au Gratin Potatoes

Easy Roasted Pork Tenderloin.
Garlic Roasted Pork Chops.
Roasted Chicken.
Honey Mustard Chicken.
Roast Beef.
Pan-Roasted Steak.

How do you make creamy scalloped potatoes from scratch?

Ingredients

2 tablespoons butter.
2 tablespoons all-purpose flour.
½ teaspoon salt.
¼ teaspoon freshly ground black pepper.
1 cup whipping cream, half-and-half, or light cream.
¼ cup grated Parmesan cheese.
2 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices.
Snipped fresh chives (optional)

Do potatoes have to be peeled for scalloped potatoes?

Peel potatoes or leave unpeeled; rinse well, then slice thinly (about 1/8 inch to 1/4 inch) into a large bowl. ... Pour the potato mixture into prepared baking dish; cover with foil. Bake for 45 minutes. Uncover and bake for about 15 to 20 minutes longer, or until potatoes are tender.

Why are my scalloped potatoes still hard?

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.