Scalloped potatoes, a beloved comfort food, are a creamy casserole dish often associated with gatherings and celebrations. Known by various names worldwide, this dish has a rich history and diverse preparation methods. The term "scalloped" originally referred to seafood dishes, but today it signifies a dish made with potatoes and a creamy sauce, often topped with cheese.
What the Word Meant
The term "scalloped" has its roots in the culinary world, where it originally
described seafood creamed and served hot in the shell. Over time, the meaning evolved to include a variety of creamed casserole dishes, such as scalloped potatoes, which contain no seafood at all. This shift in terminology reflects the dish's adaptation and popularity across different cultures and cuisines.
Before It Was “Scalloped Potatoes”
In North America, the distinction between au gratin potatoes and scalloped potatoes has blurred over time. Traditionally, au gratin potatoes included cheese, while scalloped potatoes did not. However, this classic differentiation has been lost, and both terms are now often used interchangeably. The dish is known as "potatoes au gratin" in English-speaking Canada and "patates au gratin" in French-speaking Canada. In Australia, it is referred to as "potato bake," and in New Zealand, it is called "scalloped potatoes" or "potato cake."
Where It Coalesced
Scalloped potatoes have become a staple in many regions, particularly in the American Intermountain West and Midwest, where they are often served at social occasions and potlucks. The dish is also popular in the American South, where similar casseroles are known by different names. The versatility and ease of preparation have contributed to its widespread appeal, making it a favorite at holiday gatherings and family dinners.
Ingredients That Changed Everything
The classic recipe for scalloped potatoes includes sliced potatoes baked in a creamy sauce, often with cheese, onions, and a topping of butter with corn flakes or crushed crackers. Variations of the dish may include additional ingredients such as cubed baked ham, frozen peas, or broccoli florets. The use of convenience foods, such as canned cream soups, has made the dish even more accessible, allowing it to be prepared quickly and in large quantities for gatherings.
