Potato Scallop
Creamy potato scallop features tender potatoes layered with cheesy sauce, baked to golden perfection. Perfect for comfort food lovers and family dinners seeking rich, satisfying flavors.
Ingredients
Instructions
- Saute chopped onion in margarine for 5 minutes.
- Stir in flour, salt, pepper, and paprika; cook over low heat until smooth.
- Remove from heat.
- Gradually stir in milk, heating while stirring constantly until the sauce thickens.
- Add grated Cheddar cheese to the sauce and mix well.
- Layer half of the potatoes in a greased casserole dish.
- Cover with half of the cheese sauce.
- Repeat layering with remaining potatoes and cheese sauce.
- Bake covered at 350°F for 1 hour, then uncover and bake an additional 15 to 30 minutes until golden brown.
Tips & Substitutions
For a creamier texture, consider using heavy cream instead of milk in the cheese sauce. You can also substitute the Cheddar cheese with Gruyere or Monterey Jack for a different flavor profile. If you're short on time, pre-cooked or frozen potatoes work well in this dish. Ensure to thaw and drain excess moisture before layering.
Serving Suggestions
This Potato Scallop pairs beautifully with a fresh salad or roasted vegetables for a complete meal. Consider serving it alongside Aunt Margaret'S And Mary'S Crescent Rolls for a comforting family dinner. For a heartier option, it can be served with grilled meats or fish, making it a versatile side dish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F until warmed through, about 20-25 minutes. You can also microwave individual portions, but be cautious not to overheat as it can dry out the dish.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Scallop contains roughly 442 calories, with 13g protein, 67g carbohydrates, and 21g fat. It is an excellent source of vitamin A (167% of the Daily Value), dietary fiber (85% of the Daily Value), and iron (75% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 1856mg per serving (81% 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 make this dish ahead of time?
Yes, you can prepare the layers in advance and assemble the casserole. Cover it tightly and refrigerate for up to 24 hours before baking. Just extend the baking time slightly if starting from cold.
What type of potatoes work best for this recipe?
Russet or Yukon Gold potatoes are ideal due to their starchy texture, which holds up well during baking. Avoid waxy potatoes like red or new potatoes, as they may not achieve the desired creaminess in the scallop.
Can I make this recipe vegetarian?
Absolutely! This recipe is already vegetarian-friendly. To enhance the flavor, you can add sautéed mushrooms or spinach to the layers. For a richer sauce, use vegetable broth instead of milk.
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).