Parmigiano Scalloped Potatoes

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 168.3
  • Total Fat: 3.3 g
  • Cholesterol: 4.3 mg
  • Sodium: 81.5 mg
  • Total Carbs: 30.9 g
  • Dietary Fiber: 3.2 g
  • Protein: 6.7 g

View full nutritional breakdown of Parmigiano Scalloped Potatoes calories by ingredient
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Delicious Parmigiano Reggiano scalloped potatoes. Serve along side baked ham or pork filet. Delicious Parmigiano Reggiano scalloped potatoes. Serve along side baked ham or pork filet.
Number of Servings: 6


    880 grams Potatoes, Russet, raw, sliced, 880 gram(s)
    1/2 cup Parmigiano Reggiano Cheese, grated
    3 tablespoons Flour, Self-Rising, Enriched
    1 tablespoon King Arthur Hi Maize Fiber
    8 ounces Milk, 1%
    1/2 tablespoon Butter, unsalted
    salt and pepper to taste


May substitute skim evaporated canned milk for 1% milk. Nutrition values will change. Salt is not figured into nutrition values.


Preheat oven to 400 degrees. Slice potatoes thinly. Spray 9x9x2-inch baking dish with cooking spray. Mix flour and fiber together. Layer 1/3 sliced potatoes, sprinkle 1/3 flour mixture,1/3 Parmigiano Reggiano, salt & pepper to taste; repeat ending with potatoes only. Sprinkle top with last 1/3 Parmigiano. Heat milk and butter in microwave. Pour into side of potatoes, without disturbing top layer (should come half way up potato layers). Loosely cover top with foil; bake for 30 minutes. Remove foil, reduce heat to 350 degrees. Continue baking for 60 minutes or until top is golden brown and milk has evaporated. Let sit for 5 minutes before serving.

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