Baked Scalloped Potatoes

How it scored 80 / 100

Nutrition snapshot

Ingredients 23 listed

• 1 Potato
  Edible tuber of the Solanum tuberosum plant.
  Safe
• 2 Whole Milk
  Unmodified cow's milk containing approximately 3.25% milkfat with naturally occurring proteins, lactose, vitamins, and minerals.
  Low
• 3 Cheddar
  Hard cow's milk cheese with FDA standard of identity (21 CFR 133.113); aged from a few months to several years.
  Safe
• 4 Fresh Cream
  The high-fat liquid skimmed from milk before homogenization, typically 30-40% milkfat.
  Low
• 5 Butter
  Dairy product churned from cream of cow's milk; ~80% milkfat by FDA standard of identity.
  Safe
• 6 Sour Cream
  Cultured dairy product made by fermenting cream with lactic acid bacteria.
  Low
• 7 Parmigiano Reggiano
  Parmigiano-Reggiano is a hard, granular Italian cheese with PDO protection.
  Low
• 8 Modified Corn Starch
  Corn starch chemically or physically altered (acid hydrolysis, esterification, etherification, oxidation, or enzymatic treatment) to change …
  Low
• 9 Romano Cheese
  Hard, salty Italian-style cheese typically made from cow, sheep, or goat milk; aged grated cheese.
  Low
• 10 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 11 Onion
  The edible bulb of Allium cepa L., a widely cultivated vegetable in the Allium family that also includes garlic, shallots, and leeks.
  Safe
• 12 Dextrose
  D-glucose, a simple sugar (monosaccharide). Produced commercially by complete enzymatic or acid hydrolysis of corn starch.
  Moderate
• 13 Black Pepper
  Dried, ground berries of the Piper nigrum plant.
  Safe
• 14 Nisin
  Nisin: a polypeptide antimicrobial produced by Lactococcus lactis. Used as natural preservative.
  Low
• 15 Milk
  Lacteal secretion from cows or other domesticated ruminants (goats, sheep). Contains water, lactose, milk fat, casein and whey proteins, vit…
  Low
• 16 Lactic Ferments
  Live lactic-acid-producing bacterial cultures (typically Lactobacillus, Lactococcus, Streptococcus thermophilus, Leuconostoc) added to milk …
  Low
• 17 Enzyme
  Industrial food enzyme — protein catalysts derived from plants, animals, or microorganisms (often via fermentation), added to food to perfor…
  Low
• 18 Cream
  The fat-rich liquid separated from milk. FDA standards of identity (21 CFR 131.150 / 131.155 / 131.157) classify by milkfat content: heavy c…
  Safe
• 19 Skimmed Milk
  Cow's milk from which most milkfat has been removed. FDA standard of identity for nonfat milk requires <0.5% milkfat; for nonfat dry milk, <…
  Safe
• 20 Sweet Cream Butter
  Butter churned from fresh, pasteurized cream that has not been cultured (as opposed to cultured/European-style butter).
  Low
• 21 Skimmed Milk Powder Low
• 22 Pasteurized Semi-Skimmed Milk
  Cow's milk that has been pasteurized and reduced to ~1.5–1.8% milk fat (semi-skimmed/reduced-fat).
  Low
• 23 Cow'S Milk
  Liquid secreted by the mammary glands of cows, used directly or as a base for dairy products.
  Low