Know what’s on your plate
Scalloped potatoes
Calories & nutrition facts
home-prepared 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 C 10.6 mg 12%
- Vitamin D 0 µg 0%
- 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%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 88 | 2.9 g | 8.9 g | 3.7 g |
| 1 × cup | 245 g | 216 | 7 g | 22 g | 9 g |
| 2 × cup | 490 g | 431 | 14 g | 44 g | 18 g |
| ½ × cup | 122.5 g | 108 | 3.5 g | 11 g | 4.5 g |
| 3 × cup | 735 g | 647 | 21 g | 65 g | 27 g |
| 4 × cup | 980 g | 862 | 28 g | 87 g | 36 g |
Similar foods
- Scalloped potatohomemade, 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 bakemade with cheese &/or cream173 kcal / 100 g
- Potato gratin128 kcal / 100 g
- Garlic potatoesscalloped118 kcal / 100 g
- Dauphinois potatoesau gratin, prepared127 kcal / 100 g
- Potatoeswith ham, sour cream and cheese, gratinated201 kcal / 100 g
- Dauphiné-style creamed potatoes au gratinprepacked113 kcal / 100 g
Questions about Scalloped potatoes
What are scalloped potatoes?
They are thinly sliced potatoes baked in a creamy sauce, often with onion and a browned top. Some recipes add cheese, though versions without cheese are also common.
How thin should you slice potatoes for scalloped potatoes?
Slice them about 3 mm thick so they cook evenly and soften before the top dries out. A mandoline makes even slices, but use its hand guard.
How long do scalloped potatoes take to bake?
Bake them covered at 180 °C for about 45 minutes, then uncover and bake for another 20–30 minutes until the potatoes are tender when pierced and the top is golden. Rest the dish for 10 minutes before serving so the sauce settles.
Why are my scalloped potatoes still watery?
The slices may have released more moisture than the sauce could absorb, or the dish may not have baked long enough. Uncover it and bake until the potatoes are tender and the sauce bubbles; resting for 10 minutes also helps it thicken.
Can you make scalloped potatoes ahead of time?
Yes. Bake them, cool promptly, cover and refrigerate for up to 3–4 days. Reheat covered at 180 °C until piping hot throughout, uncovering for the last few minutes to crisp the top.
Can you freeze scalloped potatoes?
You can freeze them in an airtight container, but cream-based sauce may separate and become grainy after thawing. Thaw overnight in the fridge and reheat covered in the oven; stirring in a little milk can help loosen the sauce.
What is the difference between scalloped potatoes and potatoes au gratin?
Scalloped potatoes are usually baked in a milk or cream sauce, while potatoes au gratin typically have cheese between the slices or browned on top. The names overlap in some recipes, so the ingredients are the clearest guide.
What goes well with scalloped potatoes?
Their creamy, rich sauce pairs well with roast chicken, ham or a simple green salad. They also make a hearty side dish with roast vegetables.
Source: USDA FoodData Central 170038 · per 100 g · carbohydrate per EU label, fibre excluded
