Scalloped potatoes and bologna is a comforting and budget-friendly dish that is perfect for a weeknight meal. It is made with thinly sliced potatoes, bologna, and a creamy sauce. The potatoes are layered in a baking dish with the bologna and sauce, and then baked until golden brown and bubbly.
This recipe for potato and bologna scallop is a classic comfort food dish that is easy to make and always a hit. The combination of creamy potatoes, savory bologna, and a crispy crust is irresistible. This recipe also includes variations for a cheesy version, a veggie-packed version, and a make-ahead version.
The cheesy potato and bologna scallop is a delicious twist on the classic dish. It features a layer of melted cheese between the potatoes and bologna, making it extra creamy and flavorful. The veggie-packed potato and bologna scallop is a healthier version of the dish that includes a variety of vegetables, such as carrots, celery, and onions. The make-ahead potato and bologna scallop can be prepared ahead of time and refrigerated or frozen until you are ready to bake it. This is a great option for busy weeknights or for potlucks and parties.
No matter which variation you choose, potato and bologna scallop is sure to be a hit with your family and friends. So gather your ingredients and get ready to enjoy this classic comfort food dish!
SCALLOP AND POTATO SAUTE
I make this special seafood dish for the holidays to treat myself.-Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 1 serving.
Number Of Ingredients 9
Steps:
- In a small skillet over medium heat, cook potatoes in 1 tablespoon oil until golden brown and tender, about 12 minutes. Remove and keep warm. In the same skillet, heat remaining oil. Cook and stir scallops for 2 minutes. Add garlic and lemon juice; cook and stir 1-2 minutes longer or until scallops are firm and opaque., Add parsley, salt and pepper. Return potatoes to pan; heat through. Serve with lemon if desired.
Nutrition Facts : Calories 415 calories, Fat 28g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 486mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein.
POTATO AND BOLOGNA SCALLOP
I almost feel bad posting this recipe, but if you are on a budget, you know bologna is a super cheap way to put a meal on the table!
Provided by east coast nellie
Categories One Dish Meal
Time 40m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Combine potato and bologna in a shallow 6 cup casserole dish.
- Mix soup, milk, onion and sage and heat to boiling in medium saucepan.
- Add peas and cook 1 minute; stir in cheese.
- Remove from heat and pour over bologna and potatoes.
- Bake at 375 F for 30 minute or until hot and bubbly.
- (You may need to watch this one and stir during cooking-- the sauce could be too thin or thick depending on the type and brand of soup and kind of milk you use-- just keep an eye on it and use your best judgement!).
Nutrition Facts : Calories 430.8, Fat 14.1, SaturatedFat 8.8, Cholesterol 42.5, Sodium 682.3, Carbohydrate 60.2, Fiber 8.6, Sugar 5.9, Protein 17.6
POTATO AND BOLOGNA SCALLOP
How to make Potato and Bologna Scallop
Provided by TAMMY WADE @Tammywade
Categories Pork
Number Of Ingredients 8
Steps:
- Combine bologna and potato in shallow 6 cup casserole.
- Cook frozen peas, add soup, milk, onion and sage; bring to boiling, stir in cheese.
- Pour over bologna and potatoes, then bake at 375 for 30 minutes or until bubbly hot.
POTATO AND BOLOGNA SCALLOP
Steps:
- Combine bologna and potato in shallow 6 cup casserole. Cook frozen peas, add soup, milk, onion and sage. Bring to boiling, stir in cheese. Pour over bologona and potatoes. Bake at 375℉ (190℃) for 30 minutes or until bubbly hot. 4 servings.
Nutrition Facts :
SCALLOPED POTATOES
Impress guests with these deliciously creamy scalloped potatoes flavoured with garlic and parmesan. They're a great side dish for many dinners
Provided by Adam Bush
Categories Side dish
Time 2h10m
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/gas 4 and butter a deep 20 x 30cm baking dish. Melt the butter in a pan over a medium heat and cook the onion and garlic with a pinch of salt for 8-10 mins until the onion has softened slightly. Tip in the flour, stir well, then cook for a few minutes more. Mix the milk and stock together, then gradually pour this in, whisking well between additions until everything is incorporated and you have a smooth sauce. Simmer for a few minutes, then season well.
- Lay half the sliced potatoes in a single layer in the buttered dish, slightly overlapping them if needed. Pour over half the sauce, then scatter over half the parmesan. Arrange the remaining potatoes on top, then pour over the remaining sauce and scatter with the remaining parmesan. Cover with foil and bake for 1 hr, then remove the foil and bake for another 30 mins until golden on top.
Nutrition Facts : Calories 269 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.41 milligram of sodium
NEVER-FAIL SCALLOPED POTATOES
Take the chill off any blustery day and make something special to accompany meaty entrees. This is the best scalloped potatoes recipe ever, and my family loves when I serve it. -Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Remove from heat; stir in cheese until melted., Coat an 8-in. square baking dish with cooking spray. Place half of the potatoes in dish; layer with 1/2 cup onion and half of the cheese sauce. Repeat layers. , Bake, covered, 50 minutes. Uncover; bake until bubbly and potatoes are tender, 10-15 minutes longer.
Nutrition Facts : Calories 215 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 523mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
Tips:
- To ensure an even cook, make sure your potato slices are uniform in thickness.
- Don't overcrowd the baking dish. Spread the potatoes and bologna slices out in a single layer.
- Use a sharp knife to thinly slice the onion.
- For a crispier crust, sprinkle the top with additional bread crumbs before baking.
- Feel free to experiment with different types of cheese in place of the cheddar, such as mozzarella or Parmesan.
- If you don't have a baking dish, you can also make this recipe in a large skillet.
Conclusion:
Potato and bologna scallop is a classic comfort food dish that is easy to make and enjoyed by people of all ages. Its combination of simple ingredients and delicious flavors makes it a perfect meal for a weeknight dinner or a casual weekend brunch. With its cheesy, creamy sauce, crispy potato crust, and savory bologna filling, this dish is sure to satisfy your cravings. So next time you're looking for a hearty and comforting meal, give potato and bologna scallop a try - you won't be disappointed!
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