Potato, scalloped, from dry mix
Common food
Photo: Wikipedia
Scalloped potatoes from a dry mix transform into a creamy, comforting casserole with tender potato slices bathed in a rich, savory sauce. The texture is a delightful contrast between soft, yielding potatoes and a slightly thicker, velvety sauce that coats each bite. Nutritionally, it's a calorie-dense side, providing a significant portion of its energy from fat, which contributes to its satisfying mouthfeel.
Calorie split: 16% protein · 32% carbs · 52% fat
↓ Full nutrition💚 Why it's loved
People adore it for its deep, savory, umami-rich flavor and the nostalgic comfort it brings, often evoking family gatherings and holiday meals. Its creamy, cohesive texture makes it a universally appealing side that pairs beautifully with roasted meats.
⚠️ Watch-outs & how to enjoy it better
The dry mix can be high in sodium and contains added fats, making it less ideal for those monitoring salt intake or seeking a lighter dish. To counteract this, pair it with a lean protein like grilled chicken and a large side of non-starchy vegetables to balance the meal and increase fiber.
Key benefits
- Provides a quick source of energy from carbohydrates.
- Contains some protein to support muscle maintenance.
- Offers dietary potassium, an essential mineral from potatoes.
- The fat content aids in the absorption of fat-soluble vitamins.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'scalloped' originally referred to food cooked in a scallop shell, and the dish's name predates 'au gratin,' which specifically requires a browned crust of breadcrumbs or cheese.
Full nutrition (USDA data · scales with serving)
| Water | 67.7 g |
| Energy | 169 kcal |
| Protein | 6.9 g |
| Total lipid (fat) | 9.8 g |
| Carbohydrate, by difference | 13.5 g |
| Fiber, total dietary | 0.80 g |
| Total Sugars | 2.2 g |
| Calcium, Ca | 185 mg |
| Iron, Fe | 0.32 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 149 mg |
| Potassium, K | 243 mg |
| Sodium, Na | 414 mg |
| Zinc, Zn | 1.0 mg |
| Copper, Cu | 0.11 mg |
| Selenium, Se | 6.9 ug |
| Vitamin C, total ascorbic acid | 5.9 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.15 mg |
| Niacin | 0.82 mg |
| Vitamin B-6 | 0.19 mg |
| Folate, total | 11.0 ug |
| Folic acid | 2.0 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 12.0 ug |
| Choline, total | 13.6 mg |
| Vitamin B-12 | 0.21 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 103 ug |
| Retinol | 102 ug |
| Carotene, beta | 11.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.38 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.50 ug |
| Vitamin K (phylloquinone) | 1.9 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.2 g |
| SFA 4:0 | 0.18 g |
| SFA 6:0 | 0.15 g |
| SFA 8:0 | 0.09 g |
| SFA 10:0 | 0.22 g |
| SFA 12:0 | 0.26 g |
| SFA 14:0 | 0.82 g |
| SFA 16:0 | 2.4 g |
| SFA 18:0 | 0.94 g |
| Fatty acids, total monounsaturated | 2.2 g |
| MUFA 16:1 | 0.13 g |
| MUFA 18:1 | 2.2 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.62 g |
| PUFA 18:2 | 0.58 g |
| PUFA 18:3 | 0.07 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 27.0 mg |
Amino acid profile (per 100g)
Estimated from Snacks, potato chips, made from dried potatoes, reduced fat — USDA does not publish this profile for Potato.
| Tryptophan | 0.04 g |
| Threonine | 0.24 g |
| Isoleucine | 0.25 g |
| Leucine | 0.37 g |
| Lysine | 0.35 g |
| Methionine | 0.07 g |
| Cystine | 0.07 g |
| Phenylalanine | 0.26 g |
| Tyrosine | 0.22 g |
| Valine | 0.33 g |
| Arginine | 0.27 g |
| Histidine | 0.13 g |
| Alanine | 0.20 g |
| Aspartic acid | 1.1 g |
| Glutamic acid | 0.94 g |
| Glycine | 0.19 g |
| Proline | 0.20 g |
| Serine | 0.23 g |
FAQ
What's the difference between scalloped and au gratin potatoes?
Traditionally, scalloped potatoes are cooked in a cream or milk sauce, while potatoes au gratin are topped with cheese and/or breadcrumbs and browned. Many modern mixes blur this line, often including cheese.
Can I use fresh potatoes instead of the dry mix?
Yes, but you'll need to create the sauce from scratch with ingredients like milk, flour, butter, and seasonings. The dry mix provides convenience and a consistent, pre-blended flavor profile.
How can I make it lighter?
You can use a mix with lower-fat milk, reduce the added butter if the recipe allows, and bulk it up with layers of sliced onions, leeks, or steamed broccoli to increase volume and nutrients without extra calories.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.69 kcal/g · 16% calories from protein · 0.8 g fiber · 2.2 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.70 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.