Potatoes, scalloped, dry mix, prepared with water, whole milk and butter
Whole food · Vegetables and Vegetable Products
Photo: Wikipedia
Scalloped potatoes from a dry mix transform into a creamy, comforting casserole with tender, thinly sliced potatoes enveloped in a rich, savory sauce. The texture is a delightful contrast between the soft, yielding potatoes and the slightly crisp, golden-brown top layer. Nutritionally, it offers a moderate energy source with a notable fat content from the butter and milk, contributing to its satisfying mouthfeel.
Calorie split: 9% protein · 52% carbs · 39% fat
↓ Full nutrition💚 Why it's loved
People adore it for its nostalgic, homestyle flavor and the way it effortlessly elevates a weeknight dinner into something special. Its creamy, cheesy-like richness makes it a universally comforting side dish that pairs well with roasted meats.
⚠️ Watch-outs & how to enjoy it better
The dry mix can be high in sodium, and the prepared dish's carbohydrate and fat density may not suit low-sodium, low-fat, or blood-sugar conscious diets. To mitigate this, pair a smaller portion with a large serving of non-starchy vegetables and a lean protein source to balance the meal and slow glucose absorption.
Key benefits
- Provides a quick, convenient comfort food option.
- Offers a source of energy from carbohydrates and fats.
- Contains some dietary fiber from the potato.
- Can be a satisfying side dish to balance a meal.
- The fat content aids in the absorption of fat-soluble vitamins.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'scalloped' likely derives from the Old French word 'escalope,' meaning a thin slice of meat, referring to the method of thinly slicing the potatoes.
Full nutrition (USDA data · scales with serving)
| Water | 79.2 g |
| Energy | 93.0 kcal |
| Energy | 389 kj |
| Protein | 2.1 g |
| Total lipid (fat) | 4.3 g |
| Ash | 1.6 g |
| Carbohydrate, by difference | 12.8 g |
| Fiber, total dietary | 1.1 g |
| Calcium, Ca | 36.0 mg |
| Iron, Fe | 0.38 mg |
| Magnesium, Mg | 14.0 mg |
| Phosphorus, P | 56.0 mg |
| Potassium, K | 203 mg |
| Sodium, Na | 341 mg |
| Zinc, Zn | 0.25 mg |
| Copper, Cu | 0.05 mg |
| Manganese, Mn | 0.18 mg |
| Selenium, Se | 1.6 ug |
| Vitamin C, total ascorbic acid | 3.3 mg |
| Thiamin | 0.02 mg |
| Riboflavin | 0.06 mg |
| Niacin | 1.0 mg |
| Pantothenic acid | 0.33 mg |
| Vitamin B-6 | 0.04 mg |
| Folate, total | 10.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 10.0 ug |
| Folate, DFE | 10.0 ug |
| Vitamin B-12 | 0.00 ug |
| Vitamin A, RAE | 35.0 ug |
| Retinol | 33.0 ug |
| Vitamin A, IU | 148 iu |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.6 g |
| SFA 4:0 | 0.14 g |
| SFA 6:0 | 0.08 g |
| SFA 8:0 | 0.05 g |
| SFA 10:0 | 0.11 g |
| SFA 12:0 | 0.12 g |
| SFA 14:0 | 0.42 g |
| SFA 16:0 | 1.1 g |
| SFA 18:0 | 0.51 g |
| Fatty acids, total monounsaturated | 1.2 g |
| MUFA 16:1 | 0.09 g |
| MUFA 18:1 | 1.1 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.19 g |
| PUFA 18:2 | 0.12 g |
| PUFA 18:3 | 0.07 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 11.0 mg |
Amino acid profile (per 100g)
Estimated from Potatoes, french fried, all types, salt added in processing, frozen, unprepared — USDA does not publish this profile for Potatoes.
| Tryptophan | 0.02 g |
| Threonine | 0.08 g |
| Isoleucine | 0.08 g |
| Leucine | 0.13 g |
| Lysine | 0.13 g |
| Methionine | 0.04 g |
| Cystine | 0.04 g |
| Phenylalanine | 0.10 g |
| Tyrosine | 0.08 g |
| Valine | 0.12 g |
| Arginine | 0.13 g |
| Histidine | 0.05 g |
| Alanine | 0.09 g |
| Aspartic acid | 0.50 g |
| Glutamic acid | 0.40 g |
| Glycine | 0.07 g |
| Proline | 0.08 g |
| Serine | 0.10 g |
FAQ
What's the difference between scalloped and au gratin potatoes?
Traditionally, scalloped potatoes are baked in a cream or milk sauce, while potatoes au gratin include cheese and often a breadcrumb topping. Many modern dry mixes blur this line, creating a rich, cheesy result.
Can I prepare this dish ahead of time?
Yes, the assembled (but unbaked) casserole can often be refrigerated for up to 24 hours. You may need to add 10-15 minutes to the baking time if cooking straight from the fridge.
How can I make it from scratch instead of using a mix?
Thinly slice potatoes, layer them in a buttered dish, and pour over a homemade sauce of warm milk or cream, butter, flour (for a roux), salt, pepper, and optional herbs like thyme or garlic. Bake until tender and golden.
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 0.93 kcal/g · 9% calories from protein · 1.1 g fiber · 0.0 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: 1.68 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.