What is the diffrence between scallpoed potatoes and mashed potatoes?

Answer 1

Scalloped potatoes are thin slices of potato baked in a white sauce or cheese sauce (whichthen sometimes have another name, but be darned if I can remember it at the moment.) The potatoes can be cooked or uncooked beforehand.

Mashed potatoes are cooked potatoes that are. . .well, smushed together with milk or cream and usually butter, salt, and pepper. The potatoes have to be cooked before mashing.

Edit:

Thanks, Warriorwoman. . .I was having a "Centrum Silver" moment there, trying to remember "au gratin." :-)

Answer 2

So while y'all are fine with the cream sauce (bechamel) or cheese sauce (mornay) suggestions... we have Seen The Light and now make potatoes au gratin in the following way:

Thinly sliced boiling-type potatoes (Yukon gold preferred; yellow Finnish are virtually identical, and if they're unavailable just use white boiling potatoes), enough to cover the bottom of your baking dish when laid in overlapping tiles, in a single layer

Cream to cover the potatoes about half-way

Grated cheese to cover the tops of the potatoes

Butter, rubbed on the bottom of the baking dish

Salt and pepper (and a little grated nutmeg) to taste

That's it. No, really. You rub butter on the bottom of the baking dish, then layer your potato slices on it, overlapping like roofing tiles. Sprinkle some salt and a little pepper and grated nutmeg on them now, so that it will dissolve in the next step. Then you pour the cream over the potatoes, making sure a little gets on all of them but only filling the baking dish about halfway.

Then layer them with grated cheese. Our favorite is still gruyere, it melts the best and tastes wonderful, but we have made it with an Italian cheese blend (asiago and shredded parmigiano) and it was very good. But I'd love to try this with a super-sharp white cheddar, or maybe a crumbly orange Cheshire. Haven't done that yet... for those I'd whisk a little Dijon mustard in with the cream.

Anyway. Cook at about 375 till the cream is absorbed, the potatoes are fully cooked, and the cheese is melted and bubbly brown, at least 45 minutes, maybe an hour. It's AMAZING -- the potatoes soak up the cream and the cheese gets crispy at the edges and gooey in the middle and it's just WONDERFUL stuff.

And I don't want to hear any lip about using cream and butter, this is a Julia Child recipe and the woman lived to be like 194 years old... or so. :-)

Oh, and mashed potatoes? I just wrote up how we do mashed potatoes; see the Sources field for a link. They're good too, but this way of making au gratin potatoes is my favorite.

Answer 3

Mashed potatoes are potatoes that have been boiled and mashed up. Scalloped potatoes are potatoes that have been cut in slices and baked in a light, milk-based, sauce, usually with cheese melted over the top of them. Go to food.com for recipes.

Answer 4

Mashed potatoes are potatoes, milk and butter with a little salt and pepper mashed together. Scalloped potatoes are sliced potatoes, onions, flour, milk ,salt and pepper layered and baked in the oven. Both are quite good and can be easily changed, by adding extra ingredients.

Answer 5

Well mashed potatoes are boiled and mashed up with milk/cream/ and butter.Scalloped potatoes are sliced thin and baked in the oven with milk and onions if you want.I hope this helps.

Answer 6

Scalloped potatoes are potatoes when you cut potatoes into thin slits of pieces.. mashed potatoes are when you mash up potatoes into a mushy substance

Answer 7

Scalloped are sliced and baked in the oven with a white sauce. Mashed are boiled on top of the stove, and then mashed with a masher or fork.

Answer 8

Scalloped potatoes are sliced and baked. When they are served the slices are identifiable.
Mashed Potatoes are creamy mush - may not even be made from Real Potatoes - might be synthetic.

Answer 9

Its the way you cook and prepare them.


Scalloped potatoes are thinly sliced potatoes cooked with some form of cream sauce. Other ingredients may be added to intensify the flavor. Some common ingredients may include, onions, pepper, and margarine. Larger ingredients may also be added to change the dynamics of the meal; cheese or ham are sometimes included with the potatoes. This dish is often considered a holiday dish, and may be present at holiday feasts such as Christmas or Thanksgiving. Note that scalloped potatoes do not actually contain scallops.

Ingredients/Recipe

3 tablespoons butter or stick margarine
1 small onion, finely chopped (1/4 cup)
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups milk
6 medium peeled or unpeeled potatoes, thinly sliced (6 cups)
1 tablespoon butter or stick margarine
1. Heat oven to 350°. Grease bottom and side of 2-quart casserole with shortening.

2. Melt 3 tablespoons butter in 2-quart saucepan over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat.

3. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.

4. Spread potatoes in casserole. Pour sauce over potatoes. Cut 1 tablespoon butter into small pieces; sprinkle over potatoes. Cover and bake 30 minutes. Uncover and bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).

Mashed potato, (mashed potatoes in American English and sometimes called smashed potato), is a common way of serving potato in many countries worldwide. It is made by mashing boiled potatoes (peeled or unpeeled) and mixing in milk, cream, butter or vegetable oil, and sometimes cheese. A French variation adds egg yolk for Pommes duchesse that is piped through a pastry tube into wavy ribbons and rosettes, brushed with butter and lightly browned.

Mashed Potatoes
Recipe file created December 1, 1999.
Potatoes are my all time favourite food. Here are some ways to make mashed potatoes more interesting.

Peel potatoes. Cut all pieces to a uniform size. Put new potatoes into boiling water. Put old potatoes into cold water. Cook just until done -- about 20 to 25 minutes(over cooked potatoes absorb water). Mash. Add enough milk to hold potatoes together -- about 1/4 cup per pound of potatoes. Add 2 tablespoons butter per pound if desired. Mix well. Use hand mixer for creamed potatoes.

Variations
Put one or two toes of garlic in the water when you boil the potatoes. Remove them before mashing.
Put a piece or two of onion into the water. Remove before mashing.
Mash 1/2 to 1 cup cream cheese into the potatoes. Thin with milk to desired consistency.
Stir in 1 tablespoon parsley flakes for colour.

Answer 10

Scalloped potatoes can be baked with milk, cheese, and seasonings.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_10111,00.html ~~w/out ham
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_4375,00.html ~~w/ ham
Mashed potatoes are usually boiled and then just mashed with a potato masher. Milk and butter can be added for a creamy consistency.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_16478,00.html ~~kicked up mashed potatoes
Have Fun...=o)