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Old 03-30-2009, 05:48 PM   #31
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Scalloped potatoes are a casserole of potatoes and sauce, just as Callisto said. Technically (and the terminology I follow), when cheese is added it is called potatoes au gratin or even scalloped potatoes au gratin in some older cookbooks.

Some recipes call for the potatoes to be cooked first as in a wonderful dish I do called Gratin Daphenoise, where you simmer the potato slices in heavy (whipping) cream until blanched, then layer them in a dish with grated gruyere cheese and lots of garlic. Then you pour the cream over. But if it has cheese in it, it is technically au gratin, whether you cook the potatoes first or not.

Now, I have seen over the years many people just calling it scalloped potatoes because they always put cheese in it and it is easier to say. So, once again, Technically, it is potatoes au gratin when it has cheese, but commonly, people do interchange the name. Hope that helps clear up the confusion.

By the way, when I made them I just cooked the bacon enough to render a bit of fat and let it finished cooking in the casserole. I just find that this brings out the bacon flavour better, but it is whatever you are used to.
I feel not cooking the bacon first adds more flavor and I like the texture of the bacon better. It is what I am used to. It is a matter of taste though. Not saying its wrong or right.
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Old 03-30-2009, 05:58 PM   #32
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I feel not cooking the bacon first adds more flavor and I like the texture of the bacon better. It is what I am used to. It is a matter of taste though. Not saying its wrong or right.
So the fat renders into the potatoes and enhances the flavor? That might be interesting to try.
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Old 03-30-2009, 06:02 PM   #33
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So the fat renders into the potatoes and enhances the flavor? That might be interesting to try.
Yes, it adds nice flavor. You should try it one time.
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Old 03-30-2009, 06:10 PM   #34
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I feel not cooking the bacon first adds more flavor and I like the texture of the bacon better. It is what I am used to. It is a matter of taste though. Not saying its wrong or right.
Oh, Debbie, I would never say that anything another cook does is wrong or right, specially you! You come up with such wonderful recipes. I, like you, was just stating how and why I do it. I think I will try it raw next time and see the difference. And there will be a next time, they are awesome!
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Old 03-30-2009, 06:20 PM   #35
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Oh, Debbie, I would never say that anything another cook does is wrong or right, specially you! You come up with such wonderful recipes. I, like you, was just stating how and why I do it. I think I will try it raw next time and see the difference. And there will be a next time, they are awesome!
I do understand. Thanks for the kind words.
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Old 03-30-2009, 06:36 PM   #36
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Yes, it adds nice flavor. You should try it one time.
I will if I can get over the phobia. Having never done it it's just new.
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Old 03-30-2009, 06:38 PM   #37
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I will if I can get over the phobia. Having never done it it's just new.
I'm still around.
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Old 03-30-2009, 06:41 PM   #38
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I'm still around.
Yes you are and you're the best so I know I should trust you. I've got all those potatoes I need to use, I should try this tomorrow.
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Old 03-30-2009, 07:04 PM   #39
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WOW Oh Wow they are great thanks Ol-Blue you haven't let me down yet. I only made one mistake -- made 1/2 recipe instead of the full great !!!!!!
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Old 03-30-2009, 07:21 PM   #40
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WOW Oh Wow they are great thanks Ol-Blue you haven't let me down yet. I only made one mistake -- made 1/2 recipe instead of the full great !!!!!!
I had a feeling you might want to make a full batch. They warm up great the next day also.
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