Potato and Bologna Scallop
Turn simple pantry staples into a comforting masterpiece with this Potato and Bologna Scallop recipe—a rich and creamy casserole that's perfect for family dinners or potluck gatherings. Velvety layers of thinly sliced potatoes are paired with savory bologna and smothered in a luscious cheddar cheese sauce, enhanced with a touch of garlic powder for extra depth. Topped with a crispy breadcrumb and cheddar crust, this hearty baked dish delivers the perfect balance of creamy and crunchy in every bite. Ready in just over an hour, this budget-friendly recipe is easy to assemble and yields six satisfying servings. Serve it warm, garnished with fresh parsley for a pop of color, and watch it disappear at the dinner table!
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Recipe Information
Ingredients
- 6 medium Potatoes
- 8 slices Bologna
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 2 cups Cheddar cheese, shredded
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Breadcrumbs
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with cooking spray or butter.
Peel the potatoes and slice them into thin rounds, about 1/8 inch thick. Set aside in a bowl of cold water to keep them from browning.
Slice the bologna into strips or small squares, depending on your preference. Set aside.
In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for 1-2 minutes, whisking constantly, to form a roux.
Gradually whisk in the milk until smooth. Continue cooking and whisking until the mixture thickens, about 3-5 minutes.
Remove the saucepan from heat and stir in 1 1/2 cups of shredded cheddar cheese, garlic powder, salt, and black pepper. Mix until the cheese is fully melted and the sauce is smooth.
Drain the potatoes and pat them dry. Begin layering in the prepared baking dish: start with a layer of potatoes, followed by a layer of bologna strips, and then pour some of the cheese sauce over the top. Repeat the layers until all ingredients are used, finishing with a layer of cheese sauce on top.
In a small bowl, mix the breadcrumbs with the remaining 1/2 cup of cheddar cheese. Sprinkle this mixture over the top of the casserole.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the breadcrumbs are golden and the potatoes are fork-tender.
Let the casserole cool for 5-10 minutes before serving. Garnish with fresh parsley, if desired, and enjoy!
Nutrition Facts
Calories |
537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 16.1 g | 81% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 940 mg | 41% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 6.7 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 430 mg | 33% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 920 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
