Potatoes, scalloped, dry mix, unprepared
Whole food · Vegetables and Vegetable Products
Photo: Wikipedia
This is a dehydrated potato mix designed to create classic scalloped potatoes with minimal prep. It rehydrates into tender, thinly sliced potatoes coated in a rich, creamy, and savory sauce. Nutritionally, it's a concentrated source of carbohydrate energy with a notable amount of dietary fiber.
Calorie split: 8% protein · 80% carbs · 11% fat
↓ Full nutrition💚 Why it's loved
People love it for delivering the warm, creamy, and savory satisfaction of homemade scalloped potatoes with almost no effort. It's a beloved comfort food staple that evokes a sense of nostalgia and home cooking.
⚠️ Watch-outs & how to enjoy it better
The dry mix can be high in sodium and may cause blood-sugar spikes due to its refined carbohydrate content. To counteract this, pair the finished dish with a lean protein like chicken or fish, and consider adding extra vegetables like broccoli or spinach to the bake for added fiber and nutrients.
Key benefits
- Provides quick, shelf-stable meal preparation
- Good source of energy-dense carbohydrates
- Contains significant dietary fiber per serving
- Offers a convenient way to prepare a classic comfort dish
- Lightweight and easy to store for long periods
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'scalloped' in the name doesn't refer to scallop shells, but to the old English cooking term 'collop,' which meant to slice meat thinly, a technique later applied to potatoes.
Full nutrition (USDA data · scales with serving)
| Water | 6.2 g |
| Energy | 358 kcal |
| Energy | 1498 kj |
| Protein | 7.8 g |
| Total lipid (fat) | 4.6 g |
| Ash | 7.5 g |
| Carbohydrate, by difference | 73.9 g |
| Fiber, total dietary | 8.6 g |
| Calcium, Ca | 62.0 mg |
| Iron, Fe | 2.0 mg |
| Magnesium, Mg | 59.0 mg |
| Phosphorus, P | 197 mg |
| Potassium, K | 905 mg |
| Sodium, Na | 1578 mg |
| Zinc, Zn | 0.92 mg |
| Copper, Cu | 0.26 mg |
| Manganese, Mn | 0.62 mg |
| Selenium, Se | 7.9 ug |
| Vitamin C, total ascorbic acid | 16.5 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.12 mg |
| Niacin | 4.5 mg |
| Pantothenic acid | 1.4 mg |
| Vitamin B-6 | 0.18 mg |
| Folate, total | 32.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 32.0 ug |
| Folate, DFE | 32.0 ug |
| Vitamin B-12 | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 0.00 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 | 1.2 g |
| SFA 10:0 | 0.03 g |
| SFA 12:0 | 0.15 g |
| SFA 14:0 | 0.03 g |
| SFA 16:0 | 0.74 g |
| SFA 18:0 | 0.16 g |
| Fatty acids, total monounsaturated | 0.10 g |
| MUFA 16:1 | 0.04 g |
| MUFA 18:1 | 0.05 g |
| Fatty acids, total polyunsaturated | 2.0 g |
| PUFA 18:2 | 1.5 g |
| PUFA 18:3 | 0.47 g |
| Cholesterol | 5.0 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
How does the dry mix differ from fresh potatoes?
The dry mix includes pre-sliced, dehydrated potatoes combined with powdered sauce ingredients like starch, seasonings, and sometimes milk solids. Fresh potatoes require slicing and making a sauce from scratch.
Is this mix gluten-free?
Not necessarily. Many dry mixes use wheat flour or starch as a thickener. Always check the specific product's ingredient list and allergen information for gluten.
Can I add fresh ingredients to the mix?
Absolutely. Stirring in fresh garlic, onions, herbs like thyme, or extra cheese before baking can significantly enhance the flavor and texture.
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 3.58 kcal/g · 9% calories from protein · 8.6 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: 1.74 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.