Green Chile Potato Gratin Recipe - Everyday Southwest (2024)

FAQs

What is the difference between all gratin potatoes and scalloped potatoes? ›

Au Gratin potatoes contain cheese, whereas Scalloped Potatoes do not. Scalloped potatoes typically contain cream but can also contain flavorful stock instead of dairy. Try our Classic Au Gratin Potatoes Recipe or Classic Scalloped Potatoes Recipe.

If you used a pre-prepped potato from the refrigerator section instead of slicing your own, they can have preservatives that make them a bit 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.

Potato Dauphinoise Storage Instructions

This recipe can be stored in the fridge for up to 4 days at full flavour. It can also be stored in the freezer for up to 5 months. Remove and let thaw in the fridge overnight before reheating.

A “gratin” is any dish that is topped with cheese or breadcrumbs mixed with butter, then heated in the oven or under the broiler until brown and crispy, according to The Food Lover's Companion. The term au gratin or gratinée just refers to anything prepared in that manner.

Scalloped potatoes also won't be as crispy in texture as au gratin. Both are golden brown and creamy, but if it's crispiness and crunchiness you're after, au gratin will probably be your best bet. Either one is sure to be a hit with your dinner guests, but it just depends on what sort of vibe you're going for!

Once they have been peeled and cut, raw potatoes will turn brown quickly. 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.

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.

If raw, once the potato is cut you can store in the refrigerator, covered with water for 12-24 hours. Be sure to keep submerged in water to prevent slices from turning gray or brown.

It is possible to freeze potato gratin but we would recommend only freezing leftovers rather than making and freezing the whole dish ahead of time. Frozen potatoes tend to let out a lot of liquid when they thaw and this can give the dish a slightly watery look.

What goes well with potato gratin? ›

Au Gratin potatoes are rich. Serve them with leaner proteins such as beef tenderloin, grilled or roasted chicken, and pan-seared fish. Another excellent pairing for Au Gratin potatoes is a fresh salad with herbs and a tart vinaigrette. Au Gratin potatoes make a great casserole and are a great entrée themselves.

Scalloped potatoes and potato gratins are ideal for freezing, giving you a jump-start on dinner. It's best to cook the dish until the potatoes are getting tender and starting to brown but are not fully cooked. Cool completely, wrap well and freeze for up to two weeks.

But it can be frustrating when the creamy sauce and cheese separate or look curdled. The good news is that the dish tastes just fine, even when it looks a little strange. 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.

So here's what we know: A gratin is always baked and/or broiled in a shallow dish. The topping is traditionally cheese or breadcrumbs, and they should get crispy under the broiler.

Gratin dauphinois is a speciality of the Dauphiné region of France. The dish is typically made with thinly sliced and layered potatoes, and cream, cooked in a buttered dish rubbed with garlic. Some recipes add cheese and eggs.

Widely associated with funerals, funeral potatoes are a potato-based dish in casserole form—the ultimate comfort food—that is usually served hot at potlucks. It's a widespread tradition to serve them at gatherings held after funerals, hence the name.

The cream is often infused with an aromatic, such as garlic or fresh herbs. Potatoes au gratin, on the other hand, has grated cheese sprinkled between the layers, resulting in a cheesy, more decadent dish. Fresh breadcrumbs are also often sprinkled on top of the dish before it goes into the oven.

While the precise origin is unknown, the name for scalloped potatoes is said to derive from an English word, collop, which means to slice thinly. On the other hand, historians have said the name comes from the type of dish it is served in such as the original, oysters with breadcrumbs.