# Difference Between Au Gratin and Scalloped Potatoes Author: Nex Virox Team (Editorial Team) Reviewed by: Varshal Nirbhavane Published: 2026-08-26 Last updated: 2026-08-26 Canonical: https://nexvirox.com/difference-between/difference-between-au-gratin-and-scalloped-potatoes/ **Quick answer:** The main difference between Au Gratin and Scalloped Potatoes is that au gratin always includes cheese and breadcrumbs, while scalloped potatoes rely on a creamy sauce without cheese. Au Gratin is potatoes baked with cheese, breadcrumbs, and cream, while Scalloped Potatoes is thinly sliced potatoes baked in a milk or cream sauce.

Difference Between Au Gratin and Scalloped Potatoes: Comparison Table

Aspect	Au Gratin	Scalloped Potatoes
Definition	A baked potato dish topped with grated cheese and often breadcrumbs.	A baked potato dish layered with cream or milk and typically no cheese.
Purpose	Delivers a rich, cheesy, decadent side dish for special occasions.	Provides a creamy, comforting side dish for everyday family meals.
Core Mechanism	Relies on a cheese crust that browns and crisps under high heat.	Relies on starch-thickened cream that sets into a soft custard.
Cheese Content	Contains grated cheese, usually Gruyère or cheddar, mixed throughout.	Contains no cheese, relying solely on dairy cream and butter.
Breadcrumb Topping	Often topped with buttered breadcrumbs for extra crunch.	Usually lacks any breadcrumb or crunchy topping layer.
Primary Dairy	Uses heavy cream plus cheese for a double-rich sauce.	Uses milk or light cream with minimal added fat.
Flavor Profile	Sharp, savory, and nutty from aged cheese and seasonings.	Mild, milky, and buttery with a subtle onion undertone.
Texture Outcome	Produces a crisp, golden top with a gooey, molten interior.	Produces a soft, uniform, spoon-tender custard-like texture.
Potato Slicing	Uses thin, even rounds, often 1/8-inch thick for even cooking.	Uses slightly thicker slices, about 1/4-inch, for layered structure.
Layer Structure	Alternates potato slices with cheese sauce and extra cheese layers.	Stacks potato slices with plain cream poured between each layer.
Browning Method	Requires a final broil or high-temperature bake to brown cheese.	Bakes at a steady moderate heat without any browning step.
Bake Temperature	Bakes around 375°F, then broils at 500°F for the crust.	Bakes consistently at 350°F for gentle, even cooking.
Bake Duration	Takes roughly 45 to 60 minutes including the broiling finish.	Takes about 50 to 70 minutes until potatoes are fully tender.
Thickening Agent	Uses cheese's natural proteins and fat to thicken the sauce.	Uses potato starch released during baking to thicken the cream.
Preparation Effort	Requires grating cheese, making sauce, and layering multiple components.	Requires only slicing potatoes and pouring cream over them.
Ingredient Cost	Costs more due to premium cheeses like Gruyère or aged cheddar.	Costs less because it needs only potatoes, milk, and butter.
Calorie Density	Higher calorie count per serving due to added cheese and cream.	Lower calorie count per serving with lighter dairy ingredients.
Fat Content	Contains roughly 15 to 20 grams of fat per serving from cheese.	Contains about 8 to 12 grams of fat per serving from milk.
Protein Content	Provides more protein, around 8 to 10 grams, from cheese.	Provides less protein, roughly 4 to 6 grams, from dairy.
Holding Quality	Stays crisp for 20 minutes but becomes soggy after an hour.	Holds creamy texture well for up to 2 hours after baking.
Reheating Behavior	Reheats poorly as the cheese crust loses its crunch.	Reheats acceptably in the oven with added milk splash.
Freezer Suitability	Freezes poorly because cheese sauce separates and turns grainy.	Freezes moderately well if thawed slowly and reheated gently.
Equipment Needed	Needs a grater, saucepan, and broiler-safe baking dish.	Needs only a sharp knife, mandoline, and standard baking dish.
Regional Origin	Originates from French cuisine with the term meaning "with gratings".	Originates from British and American home cooking traditions.
Name Etymology	"Au gratin" derives from French "gratter" meaning to scrape or grate.	"Scalloped" derives from the scallop shell shape of early dishes.
Common Variations	Includes add-ins like ham, bacon, or caramelized onions.	Includes variations with onions, leeks, or a sprinkle of paprika.
Typical Users	Chosen by home cooks for holiday dinners and dinner parties.	Selected by families for weeknight meals and potluck gatherings.
Skill Level	Requires intermediate skills for sauce-making and broiling timing.	Suits beginners because it involves simple layering only.
Key Limitation	Fails when cheese separates or the crust burns before potatoes cook.	Fails when potatoes release too much starch and turn gluey.
Best-Fit Scenario	Ideal for elegant dinners where a golden, cheesy crust shines.	Perfect for casual meals needing a mild, creamy potato side.

What Is Au Gratin?

Au gratin is a French cooking technique where food is topped with cheese, breadcrumbs, or butter and baked until a golden-brown crust forms. It exists to add texture and rich flavor through a crisp, caramelized surface layer.

Definition of Au Gratin

Au gratin is a culinary preparation in which a main ingredient, typically sliced potatoes, is layered in a baking dish, covered with a sauce containing cheese or breadcrumbs, and baked at high heat to produce a browned, crusty topping.

Key Characteristics of Au Gratin

Characteristic	What It Means in Practice
Cheese topping	Gruyère, cheddar, or Parmesan melt over the surface to form a rich, savory crust.
Breadcrumb crust	Buttered crumbs add a crunchy, textured layer that contrasts with the soft interior below.
High-heat baking	Oven temperatures of 375-425°F trigger browning reactions on the exposed top surface.
Thin even slices	Potatoes cut to 1/8-inch thickness ensure uniform cooking and consistent layering throughout the dish.
Creamy binder	A béchamel or cream sauce holds the layers together and keeps the interior moist during baking.
Golden-brown finish	The Maillard reaction creates the signature caramelized, appetizing appearance on the top layer.
Shallow baking dish	A wide, shallow gratin dish maximizes surface area for more crispy topping per serving.
French origin	The technique comes from French cuisine, where "grater" means to scrape or grate.
Individual servings	Small ramekins allow for personal portions with crust on every side of the portion.
Broiler finish	A final 2-3 minutes under the broiler intensifies browning without overcooking the interior.

Common Examples of Au Gratin

Potatoes Dauphinois – a French classic from the Dauphiné region using cream, garlic, and no cheese.
Gratin Savoyard – a Savoy-region dish with potato layers, beef broth, and grated Beaufort cheese.
Macaroni au Gratin – pasta baked with a cheese sauce and a browned breadcrumb topping.
Cauliflower au Gratin – whole cauliflower florets baked under a thick cheese sauce and gratin crust.
Zucchini au Gratin – sliced summer squash layered with tomato, herbs, and Parmesan topping.
Ham and Potato Gratin – a hearty American casserole combining diced ham with creamy potato layers.
Fish au Gratin – white fish fillets baked in a cream sauce with a buttery crumb topping.
Eggplant au Gratin – Mediterranean-style slices layered with tomato sauce and melted mozzarella.
Onion au Gratin – sweet onions baked in stock with a toasted cheese and breadcrumb crust.
Fruit Gratin – a dessert version with berries or peaches under a sweetened custard and caramelized sugar.

Advantages and Limitations of Au Gratin

Advantages	Limitations
Rich, complex flavor develops from caramelized cheese and browned dairy fats.	High fat content from cream, butter, and cheese makes it calorie-dense and heavy.
The crispy topping provides satisfying textural contrast against the soft interior.	It requires 45-60 minutes of oven time, making it slower than stovetop potato dishes.
It can be assembled ahead of time and baked just before serving.	Reheating often turns the crisp crust soggy and the sauce grainy or separated.
Versatile base recipe accepts countless vegetable, meat, and cheese variations.	It demands precise timing; overcooking produces a greasy, broken sauce.
Individual ramekin portions create elegant, restaurant-quality plating options.	Quality hard cheeses like Gruyère are expensive compared to plain potato sides.
The browning reaction produces appealing visual appeal that enhances perceived taste.	It is unsuitable for low-carb, dairy-free, or vegan dietary restrictions without major substitutions.
It pairs well with roasted meats, steaks, and holiday proteins as a hearty side.	The dish does not freeze well; thawing destroys the sauce emulsion and crust texture.
Layering allows even distribution of seasoning and sauce throughout every serving.	It requires careful slicing; uneven cuts lead to undercooked or mushy potato pieces.
It can be scaled from a single ramekin to a large catering tray without recipe changes.	Leftovers carry a strong onion or garlic flavor that lingers and overpowers other foods.
The technique works for both savory mains and sweet dessert preparations.	Unlike scalloped potatoes, the cheese crust can burn quickly if left unattended near the end of baking.

What Is Scalloped Potatoes?

Scalloped potatoes are a baked casserole of thinly sliced potatoes layered in a dish and covered with a creamy sauce, typically made from milk or light cream. The dish exists to create a soft, tender potato side that absorbs the sauce's flavor while developing a lightly browned top crust.

Definition of Scalloped Potatoes

Scalloped potatoes are a baked side dish composed of uniformly sliced potato rounds layered in a buttered baking vessel, bound with a seasoned white sauce or milk-based custard, and cooked until the potatoes are fork-tender. The preparation relies on the starch from the potatoes to thicken the surrounding liquid during baking.

Key Characteristics of Scalloped Potatoes

Characteristic	What It Means in Practice
Thin slices	Potatoes are cut to roughly 1/8-inch thickness so they cook evenly and become tender at the same time.
Milk-based sauce	Uses milk or light cream rather than heavy cheese sauce, keeping the dish lighter and less rich.
No cheese layer	Relies on the sauce and potato starch for flavor, not on a melted cheese topping or interleaved cheese.
Soft texture	Potatoes bake until fork-tender, creating a soft, spoonable consistency rather than a firm, structured slice.
Light brown crust	Only the top surface browns slightly, while the interior remains pale and creamy.
Layered assembly	Potato slices are arranged in overlapping layers, usually with sauce poured between each layer.
Thickened liquid	The sauce thickens from potato starch released during baking, not from a roux or added flour.
Mild seasoning	Typically seasoned with salt, pepper, and sometimes onion or thyme, but never with sharp or pungent spices.
Simple ingredient list	Contains just potatoes, milk, butter, salt, and pepper in its most basic form.
Baked uncovered	Cooked without a lid so moisture evaporates and the top can form a delicate golden finish.

Common Examples of Scalloped Potatoes

Classic American Scalloped Potatoes - the standard version with just potatoes, milk, butter, salt, and pepper baked until tender.
Potatoes Dauphinoise - a French variant using heavy cream and garlic, often considered the richer cousin of the basic dish.
Scalloped Potatoes with Onion - adds thinly sliced onions between potato layers for a sweet, savory depth of flavor.
Ham and Scalloped Potatoes - incorporates diced ham into the layers, turning the side dish into a complete one-dish meal.
Scalloped Potatoes with Paprika - dusts the top with paprika before baking to add color and a mild smoky warmth.
Slow Cooker Scalloped Potatoes - a crockpot preparation that uses condensed soup for convenience and a longer, hands-off cook time.
Scalloped Potatoes with Gruyère - a moderate cheese addition that melts into the sauce without overwhelming the potato flavor.
Vegan Scalloped Potatoes - substitutes plant-based milk and butter, relying on nutritional yeast or cashew cream for richness.
Scalloped Sweet Potatoes - uses sweet potato slices with a slightly sweetened milk sauce for a distinct flavor profile.
Scalloped Potatoes with Herbs - adds fresh thyme, rosemary, or parsley to the sauce for an aromatic, garden-fresh finish.

Advantages and Limitations of Scalloped Potatoes

Advantages	Limitations
Uses simple, inexpensive ingredients that are already common in most home kitchens.	The milk-based sauce can curdle or separate if baked at too high a temperature.
Takes less preparation time than au gratin because it skips the cheese grating and roux-making steps.	Lacks the bold, savory punch of a cheese-based dish, making it taste plain to some palates.
Produces a lighter, lower-fat side dish compared to cheese-heavy potato casseroles.	Potatoes can turn watery or soupy if the raw slices release too much moisture during baking.
Allows the natural potato flavor to remain the star rather than being masked by strong cheese.	Does not hold its shape well when served, appearing mushy or unstructured on the plate.
Works well as a make-ahead dish that can be assembled and refrigerated before baking.	Requires precise, even slicing; uneven cuts lead to some potatoes being hard while others are overcooked.
Pairs flexibly with roasted meats, poultry, or fish without competing for flavor attention.	Offers little visual appeal, appearing pale and monotonous compared to a golden cheese-topped dish.
Can be easily scaled up to feed large gatherings without complex technique or specialty equipment.	Reheats poorly, often turning dry or gluey when warmed a second time in the oven or microwave.
Adapts well to dietary restrictions by swapping in low-fat milk or plant-based alternatives.	Provides minimal protein and few nutrients beyond carbohydrates, making it a low-value side dish.
Relies on a forgiving sauce that thickens naturally without requiring constant stirring or monitoring.	Bakes unevenly in shallow dishes, with edges drying out before the center becomes fully tender.
Costs significantly less per serving than cheese-laden alternatives, making it budget-friendly.	Offers little textural contrast, lacking the crisp crust or chewy cheese layer that other casseroles provide.

Similarities Between Au Gratin and Scalloped Potatoes

Shared Aspect	How Au Gratin and Scalloped Potatoes Are Alike
Core Ingredient	Au gratin and scalloped potatoes both rely on thinly sliced potatoes as their primary base ingredient.
Dairy Component	Both au gratin and scalloped potatoes use milk or cream to create a rich, creamy sauce.
Baking Method	Au gratin and scalloped potatoes are both baked in the oven until the potatoes become tender.
Comfort Food	Au gratin and scalloped potatoes both serve as hearty, comforting side dishes for home meals.
Holiday Staple	Au gratin and scalloped potatoes both frequently appear on holiday dinner tables across America.
Potato Variety	Au gratin and scalloped potatoes both work best when made with starchy Russet or Yukon Gold potatoes.
Slicing Style	Au gratin and scalloped potatoes both require uniform, thin slices for even cooking throughout the dish.
Layered Build	Au gratin and scalloped potatoes both are assembled by layering potato slices in a baking dish.
Oven Temperature	Au gratin and scalloped potatoes both bake effectively at a moderate temperature near 350°F to 375°F.
Cooking Time	Au gratin and scalloped potatoes both typically require about 45 to 60 minutes of total baking time.
Browning Finish	Au gratin and scalloped potatoes both develop a golden-brown top crust during the final baking stage.
Seasoning Base	Au gratin and scalloped potatoes both benefit from salt, pepper, and garlic as foundational seasonings.
Butter Usage	Au gratin and scalloped potatoes both use butter to add flavor and richness to the creamy sauce.
Serving Vessel	Au gratin and scalloped potatoes both are served directly from the same baking dish they cook in.
Side Dish Role	Au gratin and scalloped potatoes both function as a side dish meant to accompany a main protein.
Family Appeal	Au gratin and scalloped potatoes both appeal to children and adults due to their mild, creamy flavor profile.
Make-Ahead Option	Au gratin and scalloped potatoes both can be assembled one day in advance and refrigerated before baking.
Leftover Quality	Au gratin and scalloped potatoes both reheat well and retain decent texture for a day or two after cooking.
Cost Efficiency	Au gratin and scalloped potatoes both are inexpensive, budget-friendly dishes made from affordable pantry staples.
Scalability	Au gratin and scalloped potatoes both can be easily doubled or tripled to feed a large group of guests.
Texture Goal	Au gratin and scalloped potatoes both aim for a soft, fork-tender potato texture with a creamy mouthfeel.
Common Toppings	Au gratin and scalloped potatoes both are often topped with fresh herbs like parsley or chives before serving.
Dietary Profile	Au gratin and scalloped potatoes both are naturally vegetarian dishes when made without meat-based broth.
Gluten-Free Base	Au gratin and scalloped potatoes both are naturally gluten-free when thickened with cornstarch instead of flour.
Regional Popularity	Au gratin and scalloped potatoes both are beloved across the United States, Canada, and parts of Europe.
Recipe Flexibility	Au gratin and scalloped potatoes both allow easy additions of cheese, onions, or herbs for flavor variation.
Equipment Needs	Au gratin and scalloped potatoes both require only basic kitchen tools like a knife, baking dish, and oven.
Skill Level	Au gratin and scalloped potatoes both are beginner-friendly recipes that do not demand advanced cooking techniques.
Nutritional Profile	Au gratin and scalloped potatoes both provide carbohydrates, potassium, and vitamin C from the potato base.
Cultural Legacy	Au gratin and scalloped potatoes both have roots in European cooking traditions and have become classic comfort foods.

Au Gratin or Scalloped Potatoes: Which Should You Choose?

The single deciding variable is cheese. Au Gratin always includes cheese, typically Gruyère or cheddar, baked into a creamy sauce. Scalloped Potatoes rely on cream or milk alone. If you want bold, cheesy richness, choose Au Gratin. If you prefer a lighter, purer potato flavor, choose Scalloped Potatoes.

When to Use Au Gratin

Choose Au Gratin when you want a rich, cheesy, showstopper side dish for a holiday or dinner party. It also works when you have Gruyère or sharp cheddar on hand and a slightly larger budget. Use it when you need a dish that stands up to bold mains like roast beef or lamb.

When to Use Scalloped Potatoes

Choose Scalloped Potatoes when you want a lighter, cream-forward side that lets the potato taste shine. They fit a tighter budget since they need no cheese, and they pair well with milder proteins like baked ham or chicken. Use them for a weeknight dinner or a casual potluck.

Common Misconceptions About Au Gratin and Scalloped Potatoes

Common Myth	The Reality
Au gratin always has cheese, and scalloped potatoes never do.	Au gratin traditionally uses cheese, but many scalloped potato recipes include cheese, so the presence of cheese alone does not distinguish them.
Scalloped potatoes are always made with raw, thinly sliced potatoes.	Scalloped potatoes often use raw slices, but some recipes call for parboiled or partially cooked potatoes to reduce baking time.
Au gratin potatoes are always baked in a shallow dish.	Au gratin dishes are often shallow, but the term refers to a browned crust, not the specific depth of the baking vessel.
Scalloped potatoes require a cream sauce, while au gratin uses only cheese.	Both scalloped and au gratin potatoes typically use a creamy sauce; the key difference is the gratin's cheese and breadcrumb topping.
Au gratin means the potatoes are layered with cheese between every slice.	Au gratin potatoes are usually mixed with sauce and topped with cheese, not necessarily layered with cheese between each individual slice.
Scalloped potatoes are a French dish, while au gratin is American.	Scalloped potatoes have American origins, but au gratin is a French culinary technique, not a specific American dish.
Au gratin potatoes must use Gruyère cheese exclusively.	Au gratin potatoes often use Gruyère, but cheddar, Parmesan, or Swiss cheese are common substitutes in many authentic recipes.
Scalloped potatoes are always cooked without any breadcrumb topping.	Scalloped potatoes sometimes include a breadcrumb topping, though au gratin more consistently features a browned, crispy crust.
Au gratin and scalloped potatoes are identical dishes with different names.	Au gratin and scalloped potatoes differ mainly by the cheese and breadcrumb topping, which creates a crust on au gratin.
Scalloped potatoes get their name from the scallop shell shape of the slices.	Scalloped potatoes are named for the cooking method, not the shape; the term "scallop" refers to baking in a creamy sauce.
Au gratin potatoes always contain onions, while scalloped potatoes never do.	Onions are optional in both au gratin and scalloped potato recipes, so their presence does not reliably distinguish the two dishes.
Scalloped potatoes are a healthier option than au gratin potatoes.	Both scalloped and au gratin potatoes are rich in cream and butter, so their calorie and fat content is generally similar.
Au gratin potatoes must be made with heavy cream, not milk.	Au gratin recipes can use milk or half-and-half, and heavy cream is not a mandatory ingredient for the dish to be authentic.
Scalloped potatoes are always cooked in a covered casserole dish.	Scalloped potatoes are often baked uncovered to allow the top to brown, though some recipes use a cover for part of the cooking time.
Au gratin potatoes are a side dish served only at fancy restaurants.	Au gratin potatoes are a home-cooked comfort food, and they appear on casual menus as well as in fine dining establishments.
Scalloped potatoes require a roux-based sauce to thicken properly.	Scalloped potatoes can be thickened with a roux, but they also work with a simple cream or milk reduction without any flour.
Au gratin potatoes are always made with white potatoes, never sweet potatoes.	Au gratin can be made with sweet potatoes, and sweet potato au gratin is a popular variation in many modern recipes.
Scalloped potatoes are a British dish, while au gratin is French.	Scalloped potatoes are an American dish, while au gratin is a French technique, so the national origins are not interchangeable.
Au gratin potatoes must be baked until the top is completely blackened.	Au gratin potatoes are baked until the top is golden brown, not blackened, and overcooking ruins the creamy texture.
Scalloped potatoes are always made with a white sauce, never a cheese sauce.	Scalloped potatoes can use a cheese sauce, and cheese-based scalloped potato recipes are common in many regional cuisines.
Au gratin potatoes are a main course, while scalloped potatoes are a side dish.	Both au gratin and scalloped potatoes are typically served as side dishes, though either can become a main course with added protein.
Scalloped potatoes are always sliced thinner than au gratin potatoes.	Slice thickness varies by recipe for both scalloped and au gratin potatoes, and no standard rule dictates one being thinner.
Au gratin potatoes never include breadcrumbs, only cheese on top.	Au gratin potatoes often combine breadcrumbs with cheese for the topping, and this mixture creates the characteristic crispy crust.
Scalloped potatoes are always made with russet potatoes, never red or Yukon gold.	Scalloped potatoes can use Yukon gold, red, or fingerling potatoes, and russets are just one common choice among many.
Au gratin potatoes are a vegetarian dish, while scalloped potatoes contain meat.	Both au gratin and scalloped potatoes can be vegetarian, and neither dish inherently includes meat in its standard preparation.
Scalloped potatoes are always baked at a low temperature for a long time.	Scalloped potatoes are often baked at 350°F to 375°F, and the cooking time depends more on the slice thickness than on a fixed rule.
Au gratin potatoes are a French-Canadian dish, not a French dish.	Au gratin is a French culinary term, though the dish is also popular in French-Canadian cuisine and other regions worldwide.
Scalloped potatoes are always made without any type of cheese.	Scalloped potatoes can include cheese, and many traditional recipes add cheddar or Parmesan to the creamy sauce for extra flavor.
Au gratin potatoes are always served hot, never at room temperature.	Au gratin potatoes are best served hot, but they can be served warm or at room temperature at buffets or picnics without ruining the dish.
Scalloped potatoes are a holiday dish, while au gratin is for everyday meals.	Both scalloped and au gratin potatoes appear at holidays and everyday dinners, and neither dish is restricted to a specific occasion.

Conclusion

Difference Between Au Gratin and Scalloped Potatoes comes down to cheese and breadcrumbs. Au Gratin features a cheesy, crusted topping; Scalloped Potatoes rely on creamy sauce alone. Choose Au Gratin for bold, cheesy flavor. Choose Scalloped Potatoes for a simpler, cream-forward side dish.

## FAQ ### What is the main difference between au gratin and scalloped potatoes? The main difference is that au gratin potatoes include a cheese crust, typically Gruyère or cheddar, while scalloped potatoes rely on a creamy sauce without cheese. ### Are au gratin potatoes and scalloped potatoes the same dish? No, they are not the same dish because au gratin always features a cheese-topped crust, whereas scalloped potatoes are defined by their creamy milk or cream sauce alone. ### Which is better for a dinner party, au gratin or scalloped potatoes? Au gratin is better for a dinner party because the golden cheese crust adds visual appeal and richer flavor, making it a more impressive side dish. ### Are au gratin potatoes more expensive to make than scalloped potatoes? Yes, au gratin potatoes are more expensive because they require quality cheese like Gruyère, which costs significantly more than the milk, butter, and flour used in scalloped potatoes. ### Can you burn au gratin potatoes more easily than scalloped potatoes? Yes, au gratin potatoes burn more easily because the exposed cheese topping browns quickly under the broiler, while scalloped potatoes stay covered and bake at a steady temperature. ### Do au gratin potatoes require a different baking dish than scalloped potatoes? No, both au gratin and scalloped potatoes work in the same shallow baking dish, but au gratin benefits from a wider dish to maximize the cheese crust surface area. ### What is the most common beginner mistake when making scalloped potatoes? The most common beginner mistake is slicing potatoes unevenly, which causes some pieces to stay hard while others turn mushy before the cream sauce thickens properly. ### Can you substitute scalloped potatoes in a recipe that calls for au gratin? Yes, you can substitute scalloped potatoes for au gratin, but you will lose the cheese crust and must add shredded cheese separately to replicate the intended flavor. ### What is the best real-world use case for scalloped potatoes? Scalloped potatoes are best for a simple weeknight side dish with ham or roast chicken, where the mild creamy sauce complements the main protein without overpowering it. ### Can I switch from au gratin to scalloped potatoes if I am lactose intolerant? Yes, you can switch to scalloped potatoes because they use less dairy, but you should still replace the milk with a lactose-free alternative to avoid digestive discomfort.