Crispy Scallop Potatoes
Crispy scallop potatoes feature thinly sliced potatoes baked with a savory onion and milk mixture, resulting in a crunchy, creamy side perfect for family dinners or special occasions.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Lightly coat a 1-quart casserole with vegetable spray.
- In a bowl, combine sliced potatoes, flour, minced onions, salt, and pepper.
- Add skim milk and mix well to coat the potatoes evenly.
- Transfer the mixture to the prepared casserole dish.
- Dot the top with extra light margarine.
- Bake in the preheated oven for about 30 minutes or until golden brown and crispy.
Tips & Substitutions
For an extra crispy texture, try soaking the sliced potatoes in cold water for 30 minutes before mixing them with the other ingredients. You can also substitute the skim milk with almond milk for a dairy-free option. Adding cheese, such as cheddar or mozzarella, can elevate the flavor, making it a fantastic side for dishes like the World'S Greatest Cookies.
Serving Suggestions
Serve crispy scallop potatoes alongside grilled chicken or roasted vegetables for a hearty meal. They also pair excellently with a fresh garden salad or can be enjoyed as a comforting side dish during family gatherings. For a complete experience, consider serving with a creamy Milk Frappe.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the scalloped potatoes in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through and crispy again. Avoid microwaving, as it can make the potatoes soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Crispy Scallop Potatoes contains roughly 846 calories, with 15g protein, 130g carbohydrates, and 29g fat. It is an excellent source of potassium (46% of the Daily Value), vitamin C (38% of the Daily Value), and dietary fiber (33% of the Daily Value). Note that it is relatively high in sodium, at 538mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of potatoes for this recipe?
Yes, you can use different types of potatoes such as Yukon Gold or red potatoes. Each variety will provide a slightly different texture and flavor, but all will work well in this dish. Just be sure to slice them thinly for even cooking.
How can I make this recipe vegan?
To make this recipe vegan, replace the skim milk with a plant-based milk like almond or oat milk, and use vegan margarine instead of extra light margarine. Ensure the flour is also plant-based and you’ll have a delicious vegan version of crispy scallop potatoes.
Can I prepare this dish in advance?
Absolutely! You can prepare the dish up to the point of baking, cover it, and refrigerate it for up to 24 hours. When ready to serve, simply bake it straight from the fridge, adding a few extra minutes to the cooking time if necessary.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).