Dawn wrote:
> Are these just different words for the same dish or is there something
> inherently different about the two?
>
> I've looked at recipes and they all seem to share common ingredients
> and baking methods, but my husband insists they are different.
>
> Dawn

IMO they are different. Au gratin contains cheese. Scalloped is in a cream
sauce. The general preparation is the same, however to the white (bechamel)
sauce for au gratin you add grated cheese.

Jill