Vegan Potatoes Au Gratin Recipe (2024)

FAQs

Why are my au gratin potatoes watery? ›

If you used a pre-prepped potato from the refrigerator section instead of slicing your own, they can have preservatives that make them a bit watery. If you stored your potatoes in water to prevent discoloring, be sure to drain them well and pat them dry before adding to your casserole.

Scalloped potatoes also won't be as crispy in texture as au gratin. Both are golden brown and creamy, but if it's crispiness and crunchiness you're after, au gratin will probably be your best bet. Either one is sure to be a hit with your dinner guests, but it just depends on what sort of vibe you're going for!

Potatoes or rice can remain rock-hard after prolonged cooking. Starch will not swell if it is acidic. If you have a lot of sour cream in your scalloped potatoes or add something acidic, your potatoes may not soften. You can cook the potatoes with heavy cream or milk and then, after they soften, stir in sour cream.

Scalloped or au gratin potatoes are so simple. But it can be frustrating when the creamy sauce and cheese separate or look curdled. The good news is that the dish tastes just fine, even when it looks a little strange. The curdling is caused by high heat, which is hard to avoid in an oven.

If you find yourself faced with a soupy pan of potatoes, shake a few tablespoons of flakes into the sauce and mix them around with a fork or a small whisk. The flakes will soak up the extra liquid in a flash, and you can keep adding them until the sauce is at the proper thickness.

To thicken scalloped potatoes, keep cooking the sauce a minute or so longer than directed before adding the cheese. This will create a rich, extra-thick sauce. You can also use whole or 2% milk in place of the fat-free milk. You can try out these sauce thickening tips, too!

The vessel best suited for most au gratin dishes is, simply enough, an au gratin pan. It can be round, oval or rectangular, and most commonly it is about an inch and a half deep. The material can be copper, stainless steel, enameled iron, aluminum, glass.

The best way to prevent curdling in scalloped potatoes is to start with high starch potatoes, such as Russets, that will help to thicken the sauce, use very fresh cream or half-and-half rather than whole or low-fat milk, and thicken the cream with flour or corn starch to make a sauce rather than topping the ingredients ...

What is the difference between au gratin potatoes and scalloped potatoes? Au Gratin potatoes contain cheese, whereas Scalloped Potatoes do not. Scalloped potatoes typically contain cream but can also contain flavorful stock instead of dairy.

If you're here, you'll probably be glad to know that yes, you can peel and cut potatoes the day before you plan to serve them — and that it's super easy! All you have to do is submerge the bare potato pieces in water and refrigerate (more on that later).

How do you fix soupy scalloped potatoes? ›

Thankfully, there's a simple and effective solution to this problem: Use instant potato flakes. Instant potato flakes are an excellent thickening agent made from real potatoes that have been cooked, mashed, and then dried.

Culinary school taught me that leftovers should be eaten within two days, but if I cooked the meal, cooled the leftovers appropriately, and reheated appropriately: I'll eat leftovers for up to 5 days.

Surprisingly, aluminum foil is his secret weapon. After beautifully shingling the potatoes (he's got a genius trick for doing this quickly, too) he covers the dish in foil before hitting the oven.

Thankfully, there's a simple and effective solution to this problem: Use instant potato flakes. Instant potato flakes are an excellent thickening agent made from real potatoes that have been cooked, mashed, and then dried.

Whisk a little cornstarch into the warm potatoes, only a teaspoon at a time, until the potatoes thicken to your liking. The potatoes must be warm. You can also use tapioca starch or potato starch, although most cooks are less likely to have those products on hand.

Potatoes can retain moisture. To prevent this, drain the potatoes very well in a colander or pot. Allow all the steam to escape the potatoes before mixing them with the dressing and other ingredients. Steaming the potatoes instead of boiling them is a good way to ensure that excess moisture isn't trapped inside.

You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.