Ok - this is probably a stupid question but what's the difference. I normally don't make these homemade, and when done from the box (Betty Crocker) I can't tell anything different...they look the same...they taste the same...

Can someone please tell me WHAT IS THE DIFFERENCE???

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Here's what Merriam-Webster says:

au gratin: French, literally, with the burnt scrapings from the pan
: covered with bread crumbs or grated cheese and browned (as under a broiler)

scalloped: to bake in a sauce usually covered with seasoned bread or cracker crumbs

I've heard au gratin meant it contained cheese and scalloped didn't, but from a couple other sources in my google search that's not true. Sounds like the main difference is au gratin is browned on top, that's the one thing everything google led me to did mention specifically about gratin.

I make the box kind since it is so easy.I like the taste of the Scalloped better.I don't know what the differnce is but I think the Scalloped has more flavor.

I've always thought that Augratin meant that there were cheese in them. I have a homemade to die for scalloped potato and ham recipe if you want it. I'll never eat them out of as box again! They are sooo good and sooo worth the time and energy it takes to make them! mmmmmmmm.........

Here's the recipe that I use. I also add ham to it. I usually use 5 - 10 pounds of potatoes. The more you make, the longer it takes to bake.

Scalloped Potatoes

1/4 cup chopped onion
1/4 cup butter or margarine
1/4 cup flour
2 1/2 cups milk
5 large potatoes, peeled and thinly sliced (5 cups)
Directions
To make sauce, cook onion in butter or margarine till tender but not brown. Stir in flour, 1 1/2 tsp. salt, and 1/8 tsp. pepper. Add milk. Cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more. Remove from heat. Place half of the sliced potatoes in a greased 2 quart casserole. Cover with half of the sauce. Repeat layers. Bake, covered, in a 350 degree F oven 45 minutes, stirring once. Uncover, bake about 30 minutes more or till potatoes are done. Makes 4 to 6 servings.
Cheesy Scalloped Potatoes
Prepare recipe as above, except reduce salt to 1 teaspoon; stir 1/2 cup shredded American cheese into sauce till melted.
My variation is to increase flour to 1/3 cup and milk to 3 to 3 /12 cups for creamier potatoes. Also, add parsley as desired.

Thank you so much! I am making Ham with potatoes tonight (using just the boxed ones.....but is what inspired the question). This will be awesome for the next time around.

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