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Three Cheese Scalloped Potatoes

Roundy's

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โš  Contains 2 allergens

Allergen Information

โš Milk / Dairyโœ“Gluten / Wheat-Freeโœ“Tree Nuts-Freeโš Soyโœ“Eggs-Freeโœ“Fish-Freeโœ“Shellfish-Freeโœ“Peanuts-Free

โœ“ green = confirmed free-of ยท โš  red = contains ยท ? = unknown

Diet Compatibility

๐ŸŒฑ
Vegan
โœ—
๐Ÿฅฆ
Vegetarian
โœ—
๐ŸŒพ
Gluten-Free
โœ—
โ˜ช๏ธ
Halal
โœ—
โ™ป๏ธ
Organic
โœ—
๐Ÿฅ›
Lactose-Free
โœ—
๐Ÿšซ๐Ÿง€
Dairy-Free
โœ—
๐Ÿฅœ
Nut-Free
โœ“

Allergen Summary

Three Cheese Scalloped Potatoes by Roundy's contains Milk / Dairy, Soy. People with allergies to these ingredients should avoid this product or consult their physician before consuming. This product is nut-free. From a nutrition standpoint, this product has poor nutritional quality (Nutri-Score D). This food is classified as ultra-processed food (NOVA Group 4) according to the NOVA food processing classification. Always check the physical product label for the most accurate and up-to-date allergen information, as formulations can change. This data is sourced from Open Food Facts and may not reflect the latest product versions.

Data verified March 2026 ยท Source: Open Food Facts

Ingredients

DEHYDRATED POTATO WITH PRESERVATIVE (SODIUM BISULFITE), CORN STARCH, WHEY, SALT, PARTIALLY HYDROGENATED SOYBEAN OIL, ENZYME-MODIFIED CHEDDAR CHEESE AND BUTTER (CHEDDAR CHEESE [MILK, CHEESE CULTURE, SALT, ENZYMES], BUTTER [CREAM, SALT], CHEESE CULTURE, ENZYMES), BUTTERMILK, DEHYDRATED ONION, CHEDDAR CHEESE (MILK, CHEESE CULTURE, SALT, ENZYMES), PARMESAN CHEESE (MILK, CHEESE CULTURE, SALT, ENZYMES), DISODIUM PHOSPHATE, ROMANO CHEESE (SHEEP AND COW MILK, CHEESE CULTURE, SALT, ENZYMES), NATURAL FLAVOR, CORN SYRUP SOLIDS, NONFAT MILK, DEHYDRATED GARLIC, LACTIC ACID, SODIUM PHOSPHATE, DISODIUM GUANYLATE, DISODIUM INOSINATE, SPICE, COLOR (YELLOW 5 AND 6), SODIUM CASEINATE, BLUE CHEESE (CULTURED MILK, SALT, ENZYMES), MONO - AND DIGLYCERIDES, CITRIC ACID, REDUCED LACTOSE WHEY.

Nutrition Facts

Nutrition Facts

Per 100g serving

Calories1270kcal
Total Fat12.6g
Saturated Fat6.31g
Total Carbohydrates265g
Sugars25.2g
Dietary Fiber25g
Protein25.2g
Salt / Sodium0.0183g

Food Quality Scores

Nutri-Score

A
B
C
D
E

Poor nutritional quality

NOVA Group

4
Ultra-processed foods

Frequently Asked Questions

Is Three Cheese Scalloped Potatoes gluten free?
Based on available data, Three Cheese Scalloped Potatoes does not appear to be labeled as gluten-free. Always check the product label to confirm.
Is Three Cheese Scalloped Potatoes vegan?
No, Three Cheese Scalloped Potatoes contains animal-derived ingredients (dairy) and is not vegan.
Is Three Cheese Scalloped Potatoes halal?
The halal certification status of Three Cheese Scalloped Potatoes is not confirmed in our database. Contact the manufacturer for official halal certification information.
What allergens does Three Cheese Scalloped Potatoes contain?
Three Cheese Scalloped Potatoes contains the following allergens: Milk / Dairy, Soy. Always read the full ingredient list on the package for complete allergen information.
Is Three Cheese Scalloped Potatoes dairy-free?
No, Three Cheese Scalloped Potatoes contains milk or dairy ingredients and is not dairy-free.
What are the ingredients in Three Cheese Scalloped Potatoes?
The ingredients in Three Cheese Scalloped Potatoes are: DEHYDRATED POTATO WITH PRESERVATIVE (SODIUM BISULFITE), CORN STARCH, WHEY, SALT, PARTIALLY HYDROGENATED SOYBEAN OIL, ENZYME-MODIFIED CHEDDAR CHEESE AND BUTTER (CHEDDAR CHEESE [MILK, CHEESE CULTURE, SALT, ENZYMES], BUTTER [CREAM, SALT], CHEESE CULTURE, ENZYMES), BUTTERMILK, DEHYDRATED ONION, CHEDDAR CHEESE (MILK, CHEESE CULTURE, SALT, ENZYMES), PARMESAN CHEESE (MILK, CHEESE CULTURE, SALT, ENZYMES), DISODIUM PHOSPHATE, ROMANO CHEESE (SHEEP AND COW MILK, CHEESE CULTURE, SALT, ENZYMES), NATURAL FLAVOR, CORN SYRUP SOLIDS, NONFAT MILK, DEHYDRATED GARLIC, LACTIC ACID, SODIUM PHOSPHATE, DISODIUM GUANYLATE, DISODIUM INOSINATE, SPICE, COLOR (YELLOW 5 AND 6), SODIUM CASEINATE, BLUE CHEESE (CULTURED MILK, SALT, ENZYMES), MONO - AND DIGLYCERIDES, CITRIC ACID, REDUCED LACTOSE WHEY.

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