Trying to decide which to take to a potluck.

Thanks

"val189" > wrote in message
...
> Trying to decide which to take to a potluck.
>
Neither. Both are nasty. Make potato skins!

"val189" > wrote in message
...
> Trying to decide which to take to a potluck.
>
> Thanks

I prefer scalloped...

In article
>,
val189 > wrote:

> Trying to decide which to take to a potluck.
>
> Thanks

They are both tasty. Whichever is easier for you.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

cybercat wrote:

> "val189" > wrote in message
> ...
> > Trying to decide which to take to a potluck.
> >
> Neither. Both are nasty. Make potato skins!


Ugh...might as well toss a buncha used rubbers into a foil pan, top with
cheep cheeze, and bake...it's the same "effect".


--
Best
Greg

" I find Greg Morrow lowbrow, witless, and obnoxious. For him to claim that
we are some
kind of comedy team turns my stomach."
- "cybercat" to me on rec.food.cooking

On 2008-12-01, val189 > wrote:
> Trying to decide which to take to a potluck.

Other than the name, what's the difference? They're both slice potatoes
baked with dairy/cheese sauce.

nb

notbob wrote:
> On 2008-12-01, val189 > wrote:
>> Trying to decide which to take to a potluck.
>
> Other than the name, what's the difference? They're both slice potatoes
> baked with dairy/cheese sauce.
>
> nb

I think "technically" au gratin means it has crumb or cheese topping?
If that is the only difference then go with au gratin. Most things are
better with a crust! ;-)

Tracy

Tracy wrote:
>
> notbob wrote:
> > On 2008-12-01, val189 > wrote:
> >> Trying to decide which to take to a potluck.
> >
> > Other than the name, what's the difference? They're both slice potatoes
> > baked with dairy/cheese sauce.
> >
> > nb
>
> I think "technically" au gratin means it has crumb or cheese topping?
> If that is the only difference then go with au gratin. Most things are
> better with a crust! ;-)
>
> Tracy

Not sure if it's technically correct, but I've always heard it as
"Scalloped" was just a cream sauce (and often ham bits) and "au Gratin"
was with a cheese sauce.

val189 wrote:
> Trying to decide which to take to a potluck.
>
> Thanks


I vote for escalloped potatoes. Betty Crocker's version with butter, cream,
salt & pepper

Jill

On Mon 01 Dec 2008 01:01:57p, Pete C. told us...

>
> Tracy wrote:
>>
>> notbob wrote:
>> > On 2008-12-01, val189 > wrote:
>> >> Trying to decide which to take to a potluck.
>> >
>> > Other than the name, what's the difference? They're both slice
potatoes
>> > baked with dairy/cheese sauce.
>> >
>> > nb
>>
>> I think "technically" au gratin means it has crumb or cheese topping?
>> If that is the only difference then go with au gratin. Most things are
>> better with a crust! ;-)
>>
>> Tracy
>
> Not sure if it's technically correct, but I've always heard it as
> "Scalloped" was just a cream sauce (and often ham bits) and "au Gratin"
> was with a cheese sauce.
>

Along that same vein, I always thought that scalloped (with a cream sauce)
also had onions, whereas au gratin did no.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Monday, 12(XII)/01(I)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
3wks 2dys 10hrs 48mins
************************************************** **********************
CAT: Climb your way to the top. That's what drapes are for.
************************************************** **********************

notbob > wrote:

> On 2008-12-01, val189 > wrote:
> > Trying to decide which to take to a potluck.
>
> Other than the name, what's the difference?

Indeed, for all practical purposes, there is none, except that the
little "au" part, usually misused, just makes one appear pretentious.
Why not say "potato gratin", if one insists on using the French word
"gratin"? Otherwise, the only difference is the frequent use of a bit
of garlic in the French versions. "Scalloped" refers to the way
potatoes are layered; "gratin" to the crust they form when properly
baked.

> They're both slice potatoes
> baked with dairy/cheese sauce.

Yes, but it depends. For example, gratin dauphinois is properly made
with milk or cream, but with no cheese, Escoffier notwithstanding;
gratin savoyard is made with consommé and Gruyère cheese, but with no
milk or cream.

Victor

In article
>,
val189 > wrote:

> Trying to decide which to take to a potluck.

What's the difference?

I did a Google.

This topic was covered two years ago on this group:

http://bigspud.com/paugvss.txt

There were several recipes that used both names for the same recipe.

A blogger with five kids posted two separate recipes to illustrate the
difference. One used frozen hash browns, the other didn't. But the
*real* difference was that they both used canned soup.

I purposely didn't post that URL.

"Au Gratin" means it's got buttered bread crumbs on top for texture.
"Scalloped" means it's cooked in milk or sauce.

Some people think "au gratin" means "with cheese". No. Not that I mind
cheese in either or both.

So, seriously, what do *you* think the difference is?

--
Dan Abel
Petaluma, California USA

On Dec 1, 3:01 pm, "Pete C." > wrote:
> Tracy wrote:
>
> > notbob wrote:
> > > On 2008-12-01, val189 > wrote:
> > >> Trying to decide which to take to a potluck.
>
> > > Other than the name, what's the difference? They're both slice potatoes
> > > baked with dairy/cheese sauce.
>
> > > nb
>
> > I think "technically" au gratin means it has crumb or cheese topping?
> > If that is the only difference then go with au gratin. Most things are
> > better with a crust! ;-)
>
> > Tracy
>
> Not sure if it's technically correct, but I've always heard it as
> "Scalloped" was just a cream sauce (and often ham bits) and "au Gratin"
> was with a cheese sauce.

Agree - at least that's how my recipes read.

val189 wrote:
> Trying to decide which to take to a potluck.
>
> Thanks

Neither for me thanks. I never likes scalloped potatoes and haev ben
equally unimpressed with au gratin.

Tracy wrote:
> notbob wrote:
>> On 2008-12-01, val189 > wrote:
>>> Trying to decide which to take to a potluck.
>>
>> Other than the name, what's the difference? They're both slice potatoes
>> baked with dairy/cheese sauce.
>> nb
>
> I think "technically" au gratin means it has crumb or cheese topping?
> If that is the only difference then go with au gratin. Most things are
> better with a crust! ;-)

It means that it has a crust, not necessarily cheese.

On Dec 1, 2:02*pm, "jmcquown" > wrote:
> I vote for escalloped potatoes. *Betty Crocker's version with butter, cream,
> salt & pepper
>
> Jill

Jill... I posted this question last night but not sure if you saw
it... did you post some recipes in an Elvis cookbook called "All
Cooked Up"? I was flipping through a cookbook at my significant
other's parent's house over the weekend and noticed a recipe for corn
bread submitted by a "Jill McQuown" from Memphis, TN.

~john

"val189" > wrote in message
...
> Trying to decide which to take to a potluck.
>
> Thanks

If you like the people use good cheese, else buttered breadcrumbs.

:-)

Dimitri

notbob wrote:
> On 2008-12-01, val189 > wrote:
>> Trying to decide which to take to a potluck.
>
> Other than the name, what's the difference? They're both slice potatoes
> baked with dairy/cheese sauce.
>
> nb

No, scalloped potatoes don't have cheese.
I prefer plain scalloped to au gratin.

Victor Sack wrote:

> Indeed, for all practical purposes, there is none, except that the
> little "au" part, usually misused, just makes one appear pretentious.
> Why not say "potato gratin", if one insists on using the French word
> "gratin"? Otherwise, the only difference is the frequent use of a bit
> of garlic in the French versions. "Scalloped" refers to the way
> potatoes are layered; "gratin" to the crust they form when properly
> baked.
>
>> They're both slice potatoes
>> baked with dairy/cheese sauce.
>
> Yes, but it depends. For example, gratin dauphinois is properly made
> with milk or cream, but with no cheese, Escoffier notwithstanding;
> gratin savoyard is made with consommé and Gruyère cheese, but with no
> milk or cream.
>
> Victor

Ah.. thanks for the education.
I think in the US, they're commonly mislabeled based on presence of
cheese on top or not? That was always my understanding.

On Mon, 01 Dec 2008 14:01:57 -0600, "Pete C." >
wrote:

>Not sure if it's technically correct, but I've always heard it as
>"Scalloped" was just a cream sauce (and often ham bits) and "au Gratin"
>was with a cheese sauce.

that's the way I separate them, Pete.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Mon, 01 Dec 2008 18:25:01 -0500, Goomba >
wrote:

>No, scalloped potatoes don't have cheese.
>I prefer plain scalloped to au gratin.

I like both, but I like au gratin better.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Mon, 01 Dec 2008 12:39:54 -0800, Dan Abel > wrote:

>"Au Gratin" means it's got buttered bread crumbs on top for texture.
>"Scalloped" means it's cooked in milk or sauce.

Tell that to Betty Crocker! I'll take her versions.




--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

sf wrote:

> I like both, but I like au gratin better.

Same here. Since moving west, Christmas means I do something a little
simpler when I go back to Oklahoma for the holidays. We get a suite at
the Marriott Residence Inn with a full kitchen (which means I go
shopping just about the second I land!) The dish I am requested to make
is what my family calls "cheesy potatoes." More au gratin than anything.
I also handle the mashed rutabagas. Last year my granddaughter was just
old enough to make Christmas cookies with me! I think she will be
helping me in the kitchen again.

--Lin

On Mon, 1 Dec 2008 13:31:49 -0600, "Gregory Morrow"
> wrote:
>
>
>cybercat wrote:
>
>> "val189" > wrote in message
>> ...
>> > Trying to decide which to take to a potluck.
>> >
>> Neither. Both are nasty. Make potato skins!
>
>
>Ugh...might as well toss a buncha used rubbers into a foil pan, top with
>cheep cheeze, and bake...it's the same "effect".

Hey! I like potato skins. They're nachos, white man style.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Mon, 01 Dec 2008 22:56:21 -0800, Lin >
wrote:

>Last year my granddaughter was just
>old enough to make Christmas cookies with me! I think she will be
>helping me in the kitchen again.

Be sure to take lots of pictures! I love the picture of my grandson
and me making pizza the first time he actually got to help (age 2).
He looks like he knows what he's doing, *very* focused. I smile every
time I look at it.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

"sf" > wrote in message
...
> On Mon, 01 Dec 2008 18:25:01 -0500, Goomba >
> wrote:
>
>>No, scalloped potatoes don't have cheese.
>>I prefer plain scalloped to au gratin.
>
> I like both, but I like au gratin better.
>
>

I've never had potatoes made either way that did not have a gross, dense,
waxy consistency. For me, a large part of what makes potatoes good is a
light, moist consistency. This is why I can't stand new potatoes.

cybercat wrote on Tue, 2 Dec 2008 09:53:21 -0500:


> "sf" > wrote in message
> ...
>> On Mon, 01 Dec 2008 18:25:01 -0500, Goomba >
>> wrote:
>>
>>> No, scalloped potatoes don't have cheese.
>>> I prefer plain scalloped to au gratin.
>>
>> I like both, but I like au gratin better.
>>
>I've never had potatoes made either way that did not have a gross,
>dense, waxy consistency. For me, a large part of what makes potatoes
>good is a light, moist consistency. This is why I can't stand new
>potatoes.

De gustibus and all that! Tho' I quite like baked potatoes and mashed
potatoes made from them, "new potatoes" and things like fingerlings are
the most. IMHO, the firm waxy texture is what makes them good! I can't
stand over-boiled potatoes.


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"James Silverton" > wrote :
>
> De gustibus and all that! Tho' I quite like baked potatoes and mashed
> potatoes made from them, "new potatoes" and things like fingerlings are
> the most. IMHO, the firm waxy texture is what makes them good! I can't
> stand over-boiled potatoes.
>

I bet you're not a fan of russets. Boil them for 18 minutes and they're
perfect, boil them for 20 and they are soup. I love them.

One of the more interesting things about a discussion group about food is
the revelation of how varied tastes can be.

I must say, I like the way new potatoes stand up to soup. However, I prefer
the taste of russets. I just add them last, and
slightly undercook to make up for reheating.

cybercat wrote:
> "James Silverton" > wrote :
>> De gustibus and all that! Tho' I quite like baked potatoes and mashed
>> potatoes made from them, "new potatoes" and things like fingerlings are
>> the most. IMHO, the firm waxy texture is what makes them good! I can't
>> stand over-boiled potatoes.
>>
>
> I bet you're not a fan of russets. Boil them for 18 minutes and they're
> perfect, boil them for 20 and they are soup. I love them.
>
> One of the more interesting things about a discussion group about food is
> the revelation of how varied tastes can be.
>
> I must say, I like the way new potatoes stand up to soup. However, I prefer
> the taste of russets. I just add them last, and
> slightly undercook to make up for reheating.
>
>

I think sometimes taste equals texture. I might like the smell of
certain foods and maybe even the taste, but if the texture is weird
forget about it. I like both kinds of potatoes - waxy types like yukon
golds and russets depending on the usage. I made these neat smashed
potatoes for thanksgiving. They were a big hit.

http://thepioneerwoman.com/cooking/2...-hot-potatoes/

-Tracy

On 2008-12-02, sf > wrote:
> On Mon, 01 Dec 2008 14:01:57 -0600, "Pete C." >
> wrote:
>
>>Not sure if it's technically correct, but I've always heard it as
>>"Scalloped" was just a cream sauce (and often ham bits) and "au Gratin"
>>was with a cheese sauce.
>
> that's the way I separate them, Pete.

First recipe from a google search of scalloped potates:

http://tinyurl.com/ygj3st

.....and many more similar recipes with cheese. I doubt it makes much
difference, as one can add/subtract whatever one pleases and it would still
be essentially the same dish, sliced potatoes baked/broiled in a velouté
sauce.

nb

On Mon, 01 Dec 2008 14:01:57 -0600, Pete C. wrote:

> Tracy wrote:
>>
>> notbob wrote:
>>> On 2008-12-01, val189 > wrote:
>>>> Trying to decide which to take to a potluck.
>>>
>>> Other than the name, what's the difference? They're both slice potatoes
>>> baked with dairy/cheese sauce.
>>>
>>> nb
>>
>> I think "technically" au gratin means it has crumb or cheese topping?
>> If that is the only difference then go with au gratin. Most things are
>> better with a crust! ;-)
>>
>> Tracy
>
> Not sure if it's technically correct, but I've always heard it as
> "Scalloped" was just a cream sauce (and often ham bits) and "au Gratin"
> was with a cheese sauce.

that's what i thought, too.

your pal,
blake

On Dec 2, 10:30 am, Tracy > wrote:
I made these neat smashed
> potatoes for thanksgiving. They were a big hit.
>
> http://thepioneerwoman.com/cooking/2...-hot-potatoes/


OH, dear - I can't wait to try them. We are potato nuts and they look
delicious. What kind of spuds did you use?

val189 wrote:
> On Dec 2, 10:30 am, Tracy > wrote:
> I made these neat smashed
>> potatoes for thanksgiving. They were a big hit.
>>
>> http://thepioneerwoman.com/cooking/2...-hot-potatoes/
>
>
> OH, dear - I can't wait to try them. We are potato nuts and they look
> delicious. What kind of spuds did you use?

I used smallish red skinned potatoes. When I squished them they were
about 3 inches in diameter. They were the same as pictured in the recipe.

I will be making them again for sure.

-Tracy

"Tracy" > wrote in message
...
> val189 wrote:
>> On Dec 2, 10:30 am, Tracy > wrote:
>> I made these neat smashed
>>> potatoes for thanksgiving. They were a big hit.
>>>
>>> http://thepioneerwoman.com/cooking/2...-hot-potatoes/
>>
>>
>> OH, dear - I can't wait to try them. We are potato nuts and they look
>> delicious. What kind of spuds did you use?
>
> I used smallish red skinned potatoes. When I squished them they were about
> 3 inches in diameter. They were the same as pictured in the recipe.
>
> I will be making them again for sure.
>
I love the way these things look. I want to make them for Christmas. A break
from mashed.

cybercat wrote:
> "Tracy" > wrote in message
> ...
>> val189 wrote:
>>> On Dec 2, 10:30 am, Tracy > wrote:
>>> I made these neat smashed
>>>> potatoes for thanksgiving. They were a big hit.
>>>>
>>>> http://thepioneerwoman.com/cooking/2...-hot-potatoes/
>>>
>>> OH, dear - I can't wait to try them. We are potato nuts and they look
>>> delicious. What kind of spuds did you use?
>> I used smallish red skinned potatoes. When I squished them they were about
>> 3 inches in diameter. They were the same as pictured in the recipe.
>>
>> I will be making them again for sure.
>>
> I love the way these things look. I want to make them for Christmas. A break
> from mashed.
>
>

That is exactly why I made them. I said to the DH - lets skip mashed
this year and make these - and then I showed him the website.
He quickly agreed. ;-)

-Tracy

On Dec 1, 10:20*am, val189 > wrote:
> Trying to decide which to take to a potluck.
>
> Thanks

If you've made both before, take the one that tastes the best.

C

"Tracy" > wrote in message
...
> cybercat wrote:
>> "Tracy" > wrote in message
>> ...
>>> val189 wrote:
>>>> On Dec 2, 10:30 am, Tracy > wrote:
>>>> I made these neat smashed
>>>>> potatoes for thanksgiving. They were a big hit.
>>>>>
>>>>> http://thepioneerwoman.com/cooking/2...-hot-potatoes/
>>>>
>>>> OH, dear - I can't wait to try them. We are potato nuts and they look
>>>> delicious. What kind of spuds did you use?
>>> I used smallish red skinned potatoes. When I squished them they were
>>> about 3 inches in diameter. They were the same as pictured in the
>>> recipe.
>>>
>>> I will be making them again for sure.
>>>
>> I love the way these things look. I want to make them for Christmas. A
>> break from mashed.
>
> That is exactly why I made them. I said to the DH - lets skip mashed this
> year and make these - and then I showed him the website.
> He quickly agreed. ;-)
>

They look like they might take a sprinkle of sharp cheddar and some crispy
bacon bits quite well in the last minute of cooking. Then of course, the
sour cream. Mmm.

On Mon, 1 Dec 2008 10:20:41 -0800 (PST), val189
> wrote:

>Trying to decide which to take to a potluck.
>
>Thanks

I make this approximately. I do like to par cook the sliced spuds in
chicken broth.

Lou

--------------------------------------------------------------------------------

scalloped potatoes with three cheeses Bon Appétit | November 1999

Rick Rodgers

Rick Rodgers, cookbook author and teacher, says, "I’ve always thought
of mashed potatoes as an everyday way to serve potatoes, but scalloped
potatoes really say special occasion to me. Thanksgiving, Christmas,
Easter—they all call for scalloped potatoes, not something as humble
as mashed. And since I’ve never been one for bland food, I kept
fiddling with the amount and types of cheeses until I got this
full-flavored version. If you like it with turkey, wait until you try
it with the Easter ham."

Makes 12 servings.
ingredients
3/4 cup (packed) grated extra-sharp cheddar cheese (about 4 ounces)
3/4 cup crumbled Danish blue cheese (about 4 ounces)
1/3 cup (packed) freshly grated Parmesan (about 1 1/4 ounces)

4 pounds russet potatoes, peeled, cut into 1/4-inch-thick rounds
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 cup finely chopped onion
3 tablespoons all purpose flour
4 tablespoons (§ stick) butter

3 cups whole milk
preparation
Preheat oven to 400°F. Lightly butter 13x9x2-inch glass baking dish.
Mix cheddar cheese, blue cheese and Parmesan in small bowl.

Arrange half of potatoes in prepared baking dish, overlapping
slightly. Sprinkle with teaspoon salt and 1/4 teaspoon pepper.
Sprinkle onion over, then flour. Dot with 2 tablespoons butter.
Sprinkle half of cheese mixture over. Top with remaining potatoes, 3/4
teaspoon salt, 1/4 teaspoon pepper and 2 tablespoons butter. Reserve
remaining cheese.


Bring milk to simmer in medium saucepan. Pour milk over potatoes (milk
will not cover potatoes completely). Cover baking dish tightly with
foil. Bake 45 minutes. Uncover dish (liquids in dish may look
curdled); sprinkle potatoes with reserved cheese mixture. Bake
uncovered until potatoes are tender and cheese is deep golden brown,
about 45 minutes longer. (Can be prepared 2 hours ahead. Let stand at
room temperature. Cover and rewarm in 375°F oven about 20 minutes.)
Remove from oven; let stand 15 minutes before serving.

On Dec 2, 12:42 pm, Tracy > wrote:
> val189 wrote:
> > On Dec 2, 10:30 am, Tracy > wrote:
> > I made these neat smashed
> >> potatoes for thanksgiving. They were a big hit.
>
> >>http://thepioneerwoman.com/cooking/2...-hot-potatoes/
>
> > OH, dear - I can't wait to try them. We are potato nuts and they look
> > delicious. What kind of spuds did you use?
>
> I used smallish red skinned potatoes. When I squished them they were
> about 3 inches in diameter. They were the same as pictured in the recipe.
>
> I will be making them again for sure.
>
> -Tracy

I made them tonight with very small reds. The skins were very
"cripsy" and tasty. I'll be making these again for sure - had the
oven on anyway for meatloaf. I let the meatloaf sit awhile and put
the spuds under the broiler for about 5 mins.

Update: I made the au gratin with sharp cheddar, tiny bacon bits and
it all WENT. Nothing worse than seeing YOUR dish sitting there on a
buffet untouched.