Airehead Posted April 5, 2015 Share #1 Posted April 5, 2015 Which potato dish should I make? Link to comment Share on other sites More sharing options...
Former member Posted April 5, 2015 Share #2 Posted April 5, 2015 Au gratin 1 Link to comment Share on other sites More sharing options...
Former member Posted April 5, 2015 Share #3 Posted April 5, 2015 With some fresh jalapeños. 1 Link to comment Share on other sites More sharing options...
Chris... Posted April 5, 2015 Share #4 Posted April 5, 2015 Which potato dish should I make?There's a difference? 1 Link to comment Share on other sites More sharing options...
petitepedal ★ Posted April 5, 2015 Share #5 Posted April 5, 2015 Double Cheesy Baked Link to comment Share on other sites More sharing options...
maddmaxx ★ Posted April 5, 2015 Share #6 Posted April 5, 2015 Smashed red potatoes 2 1 Link to comment Share on other sites More sharing options...
Dirtyhip Posted April 5, 2015 Share #7 Posted April 5, 2015 Isn't it the same? What is the difference? Link to comment Share on other sites More sharing options...
Wilbur ★ Posted April 5, 2015 Share #8 Posted April 5, 2015 Isn't it the same? What is the difference?Cheese! Link to comment Share on other sites More sharing options...
Dirtyhip Posted April 5, 2015 Share #9 Posted April 5, 2015 both have cheese I thought. Doesn't everything have cheese? 1 Link to comment Share on other sites More sharing options...
Wilbur ★ Posted April 5, 2015 Share #10 Posted April 5, 2015 Everything should have cheese. Traditional scalloped potatoes don't, scalloped potatoes au gratin do. Link to comment Share on other sites More sharing options...
Dirtyhip Posted April 5, 2015 Share #11 Posted April 5, 2015 Thanks. I didn't know. Link to comment Share on other sites More sharing options...
Thaddeus Kosciuszko Posted April 5, 2015 Share #12 Posted April 5, 2015 I would suggest the au gratin scalloped tater tots. 1 1 Link to comment Share on other sites More sharing options...
maddmaxx ★ Posted April 5, 2015 Share #13 Posted April 5, 2015 (edited) The wife's special smashed reds.Microwave small reds for 3 to 5 minutes to soften. Use masher once to squash (smash) down flat then rotate smasher 90 degrees to do it again. You should now have a course pancake shaped smashed red. Olive oil, pepper and cheese to taste. Bake at 425 (hot is important) till done. (slightly crispy on outside)Vary to personal taste, never do the same thing twice. Edited April 5, 2015 by maddmaxx 2 Link to comment Share on other sites More sharing options...
Airehead Posted April 5, 2015 Author Share #14 Posted April 5, 2015 Sadly you are too late Mr. Kosciuszko. I already peeled potatoes. The old pople thought they were good. Link to comment Share on other sites More sharing options...
Kirby Posted April 6, 2015 Share #15 Posted April 6, 2015 We had mashed. Link to comment Share on other sites More sharing options...
Randomguy Posted January 21, 2019 Share #16 Posted January 21, 2019 So what the hell is the difference? I have a big bag of kosher potatoes and I have no idea what separates au gratin from scalloped, what gives? Link to comment Share on other sites More sharing options...
Airehead Posted January 21, 2019 Author Share #17 Posted January 21, 2019 At gratin contains cheese. You can make them this way and still be kosher as long as the cheese was not made using rennet. This comes from the stomach lining of a cow. Some cheese are made without it, like soft cheeses . Cream cheese for example. I bet there is now artificial rennet but I am not sure if that is kosher or not. Thank you Mrs. Friedman for helping me understand kosher in my childhood. Link to comment Share on other sites More sharing options...
Randomguy Posted January 21, 2019 Share #18 Posted January 21, 2019 2 hours ago, Airehead said: At gratin contains cheese. You can make them this way and still be kosher as long as the cheese was not made using rennet. This comes from the stomach lining of a cow. Some cheese are made without it, like soft cheeses . Cream cheese for example. I bet there is now artificial rennet but I am not sure if that is kosher or not. Thank you Mrs. Friedman for helping me understand kosher in my childhood. So scalloped contains no cheese? I am confused. Link to comment Share on other sites More sharing options...
Razors Edge ★ Posted January 21, 2019 Share #19 Posted January 21, 2019 I think, if you use au gratin, then you should also use escalloped. After that, you're on your own. Link to comment Share on other sites More sharing options...
Wilbur ★ Posted January 21, 2019 Share #20 Posted January 21, 2019 scalloped with cheese. 1 Link to comment Share on other sites More sharing options...
Randomguy Posted January 21, 2019 Share #21 Posted January 21, 2019 21 minutes ago, Wilbur said: scalloped with cheese. You aren't helping, you know. 1 Link to comment Share on other sites More sharing options...
Randomguy Posted January 22, 2019 Share #22 Posted January 22, 2019 I didn't want to be bothered with thinking or actually cooking after looking at a few recipes, so I ad libbed the massive shortcut ways I thought might work. I took my dutch oven and sliced some potatoes in, chopped up half an onion, took out some frozen asparagus and frozen broccoli, and took some sliced lunchmeat ham that RO didn't want and chopped it further for protein, and added some mozzarella and sharp cheddar cheese and milk, and shoved it in a 400 degree oven uncovered. I am thinking that the oven's heat plus natural potato starches might thicken things in a saucy way. My fallback thinking is that is might be kind of soupish, although I suppose I could stir some flour in if I have to. I am fine with it either way, and I should get multiple meals out of this. 2 Link to comment Share on other sites More sharing options...
Ralphie ★ Posted January 22, 2019 Share #23 Posted January 22, 2019 Allz I know is that my mother always made what she called scalloped potatoes and they were very good, and cheesy. Hmm - scalloped keeps redirecting to au gratin, but near as I can tell scalloped means sliced, and both have cheese, but au gratin has the cheesy browned layer on top. Why do they call them scalloped potatoes? There is another explanation for how scalloped potatoes came to be called that. An older English word, “collops”, meant, among other things, slices of meat. It's very closely related to the French word, escalope. ... In Yorkshire, a dish called “collops” was thick slices of potato, fried until brown. Link to comment Share on other sites More sharing options...
Longjohn ★ Posted January 22, 2019 Share #24 Posted January 22, 2019 10 hours ago, Randomguy said: So scalloped contains no cheese? I am confused. If you add cheese to scalloped potatoes then you have to add casement windows and it gets expensive. You could make the hog rotten potatoes, they taste just like cheesy scalped potatoes. Link to comment Share on other sites More sharing options...
Airehead Posted January 22, 2019 Author Share #25 Posted January 22, 2019 Scalloped no cheese au gratin with cheese regionals differences may impact this answer. Link to comment Share on other sites More sharing options...
Randomguy Posted January 22, 2019 Share #26 Posted January 22, 2019 18 minutes ago, Airehead said: Scalloped no cheese au gratin with cheese regionals differences may impact this answer. I looked it up. Scalloped are with cream, au gratin is with cheese, technically speaking. Sources also said that everybody is confused and there is a lot of cross-pollinating, so only french people know. My dish is shaping up, once the potatoes are done I will only need some salt and pepper. It is thickening slightly, but my brain was so battered and hungry that I didn't want to make a roux first. Next time... I made hash browns earlier. They were real and they were spectacular. 2 Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now