Know what’s on your plate
Scalloped potato
Calories & nutrition facts
homemade, with butter
Nutrition facts
Per 100 g% DV- Calories 88 kcal —
- Protein 2.9 g 6%
- Carbohydrate 8.9 g 3%
- Fat 3.7 g 5%
- Saturated fat 2.3 g 11%
- Fibre 1.9 g 7%
- Sodium 335 mg 15%
- Cholesterol 12 mg 4%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 5.4 µg 1%
- Vitamin C 10.6 mg 12%
- Vitamin D 0.38 µg 2%
- Thiamin (B1) 0.07 mg 6%
- Riboflavin (B2) 0.09 mg 7%
- Niacin (B3) 1.1 mg 7%
- Pantothenic acid (B5) 0.51 mg 10%
- Vitamin B6 0.18 mg 10%
- Folate (B9) 11 µg 3%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 57 mg 4%
- Iron 0.57 mg 3%
- Magnesium 19 mg 5%
- Phosphorus 63 mg 5%
- Potassium 378 mg 8%
- Zinc 0.4 mg 4%
- Copper 0.16 mg 18%
- Manganese 0.17 mg 7%
- Selenium 1.6 µg 3%
Similar foods
- Scalloped potatoeshome-prepared with butter88 kcal / 100 g
- Au gratin potatohomemade, with butter134 kcal / 100 g
- Au gratin potatoeshome-prepared from recipe using butter134 kcal / 100 g
- Gratinated potatoeswith cream142 kcal / 100 g
- Potato gratin128 kcal / 100 g
- Potato bakemade with cheese &/or cream173 kcal / 100 g
- Garlic potatoesscalloped118 kcal / 100 g
- Vegetables au gratinhome-made107 kcal / 100 g
- Potatoeswith ham, sour cream and cheese, gratinated201 kcal / 100 g
- Dauphinois potatoesau gratin, prepared127 kcal / 100 g
Questions about Scalloped potato
What are scalloped potatoes?
They are thinly sliced potatoes baked in a creamy sauce until tender, usually with a browned top. The name is also used for the finished casserole-style dish.
How do you make scalloped potatoes without the sauce splitting?
Slice the potatoes evenly, about 3 mm thick, and layer them in a buttered dish with warm cream or milk. Cover and bake at 180 °C until tender, then uncover for the last 20–30 minutes to brown the top; avoid letting the sauce boil hard.
How long do scalloped potatoes take to bake?
At 180 °C, allow about 60–75 minutes for a medium-depth dish. They are ready when a knife slides easily through the centre; if the top browns too soon, cover it loosely with foil.
Can you make scalloped potatoes ahead of time?
Yes. Assemble the dish, cover and refrigerate it for up to a day, then bake it until piping hot through the centre; it may need extra time because it starts cold. You can also bake it fully, chill it and reheat covered.
What goes well with scalloped potatoes?
Serve them with roast chicken, ham or baked fish, plus something fresh or sharp such as green beans, a leafy salad or pickled vegetables. Their creamy texture also works well alongside roast vegetables.
What is the difference between scalloped potatoes and au gratin potatoes?
Scalloped potatoes are generally baked in a milk or cream sauce, while au gratin potatoes usually have cheese and breadcrumbs or another browned topping. A 100 g portion of au gratin potato has 134 kcal, compared with 88 kcal in scalloped potatoes.
Can you freeze scalloped potatoes?
You can, but the cream sauce may turn grainy or separate after thawing. For the best texture, refrigerate leftovers for up to three days and reheat them covered in the oven until piping hot.
How do you stop scalloped potatoes from being watery?
Use a floury potato and slice it evenly; rinse off excess surface starch only if your recipe calls for it, then dry the slices well. Bake uncovered long enough for the sauce to thicken and the top to brown.
Source: Canadian Nutrient File 2170 · per 100 g · carbohydrate per EU label, fibre excluded
