By: Andrea Mathis
The holidays are here, which means it’s time to put together those fabulous menus. Along with the traditional turkey, ham and cornbread dressing, I decided to add these delicious Three-Cheese Au Gratin Potatoes to our dinner menu. This recipe uses not one, not two, but three different cheeses. That’s right, this creamy, cheesy, irresistibly delicious, classic dish gets a flavorful upgrade with the perfect trio of white sharp cheese, cheddar cheese and gouda.
What’s the difference between au gratin potatoes and scalloped potatoes?
Scalloped potatoes and au gratin potatoes are both classic potato dishes, but they have distinct differences in terms of preparation, ingredients and texture. Scalloped potatoes are usually prepared with a simple bechamel sauce, made with flour, butter and milk or cream, which is poured over the sliced potatoes. The dish is baked until the potatoes are tender and the top is golden brown. Similar to the scalloped potatoes, au gratin potatoes are thinly sliced and layered in a baking dish. Instead of a bechamel sauce, au gratin potatoes feature a rich, cheesy sauce made with cream or milk and grated cheese. The dish is usually topped with more cheese and baked until the top forms a golden, cheesy crust. Whether you’re hosting a festive dinner or a cozy family gathering, Three-Cheese Au Gratin Potatoes are sure to become a holiday tradition. Happy holidays and happy feasting.
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