Potato-Vegetable Scallop
Creamy potato and vegetable scallop baked with cheese, offering comforting flavors and a satisfying texture, perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Preheat oven to 400°F (200°C).
- Place dried scalloped potatoes from the mix in a 1 1/2-quart casserole dish.
- Sprinkle the envelope of sauce mix from the package over the potatoes.
- Top with frozen mixed vegetables, sliced onion, and celery seed.
- Pour boiling water over all; stir until well combined.
- Dot with butter or margarine.
- Cover the casserole dish.
- Bake at 400°F (200°C) for about 35 minutes or until potatoes are tender.
- Uncover and sprinkle with shredded cheese.
- Return to the oven until the cheese melts and is bubbly.
Tips & Substitutions
For added flavor, consider incorporating garlic powder or a dash of paprika into the mix. If you're looking to make this dish healthier, you can substitute the butter with olive oil, and use low-fat cheese. Fresh vegetables can also be used instead of frozen; just make sure they are pre-cooked. For more delicious ideas, check out our vegetarian recipes.
Serving Suggestions
This potato-vegetable scallop makes a fantastic main dish, especially when paired with a simple green salad or steamed broccoli for a complete meal. You can also serve it as a side dish alongside roasted meats or fish. For a delightful dessert, consider serving it with slices of spiced apple and walnut cake.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, place in the oven at 350°F (175°C) until warmed through, or microwave in short intervals, stirring occasionally to ensure even heating. Avoid reheating multiple times to maintain quality.
Nutrition & Diet Analysis (per serving)
Each serving of Potato-Vegetable Scallop contains roughly 652 calories, with 7g protein, 56g carbohydrates, and 45g fat. It is an excellent source of vitamin A (50% of the Daily Value), potassium (31% of the Daily Value), and dietary fiber (30% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 630mg per serving (27% 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 fresh vegetables instead of frozen?
Yes, fresh vegetables can be used. Just make sure to pre-cook them slightly to ensure they are tender by the time the dish is done baking. This can enhance the overall texture and flavor of the scallop.
What can I do if I don't have scalloped potato mix?
If you don't have a scalloped potato mix, you can create your own by layering thinly sliced potatoes with cheese, cream, and seasonings. Adjust the cooking time as needed to ensure the potatoes are tender.
Is this dish suitable for a vegetarian diet?
Yes, this potato-vegetable scallop is a great vegetarian dish. Just ensure that the cheese used is vegetarian-friendly, as some cheeses may contain animal rennet. It's a comforting option for anyone following vegetarian recipes.
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).