Scalloped/ Augratin Potatoes. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Layers of cream of mushroom soup, potatoes, onion, and cheese makes a rich and hearty scalloped potatoes au gratin everyone is sure to love.

Layers of potatoes, cheese, onions, and a creamy sauce bake up into one of our favorite Easter side dishes of all time in these easy scalloped potatoes. Whatever you want to call them. While both potatoes au gratin and scalloped potatoes are casseroles consisting of sliced potatoes with a creamy, rich sauce, there are a few key differences that set them apart. You can have Scalloped/ Augratin Potatoes using 8 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Scalloped/ Augratin Potatoes

You need 5 of average size red potatoes, sliced.
It's 1/2 cup of milk.
It's 1 cup of pepper jack cheese, shredded.
It's 1 cup of sharp cheddar cheese, shredded.
Prepare 3 tbsp of butter, cubed.
You need 3 tbsp of flour.
It's 1 tsp of each of, salt, pepper, garlic powder and paprika.
It's 1 of container of " Progresso brand three cheese sauce".

The key difference between scalloped potatoes and potatoes au gratin is whether or not cheese is used. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. In a saucepan, heat up the cream with the bay leaves, thyme, garlic, nutmeg and some salt and pepper.

Scalloped/ Augratin Potatoes step by step

Okay here's were my directions are a little different than others. I like to take my slice potatoes and put in a steam proof bag and microwave for 3 minutes as opposed to par boiling..
In the meantime combine your flour and dry herbs and mix until well incorporated. Set aside..
In a large ovenproof dish place a even layer of your steamed potatoes slices. Sprinkle about a teaspoon of your flour herb mixture, a handful of your shredded cheeses, and a drizzle of your Progresso cheese mixture. Repeat your layers until there's no more left..
Once all your layers are complete you will pour your milk over the top. Next you'll take your cubed butter and dollop on top. Cover with aluminum foil and bake for 30 minutes at 350°F..
Next remove foil increase heat to 425 and bake for an additional 30 minutes or until top becomes golden brown..

The main difference between scalloped potatoes and au gratin potatoes is the cheese. Both dishes consist of thinly sliced potatoes baked in a shallow dish covered in a cream sauce and sometimes breadcrumbs, which is then browned to give it a crispy crust. What makes an au gratin an au gratin is the cheese. The confusion lies in the fact that the classic definitions are often ignored. There are countless recipes for scalloped potatoes (some even on our site!) that call for cheese, breadcrumbs, or both, which, according to my classification above, would technically make them potatoes au gratin.