Potato & Bologna Scallop

Potato and bologna scallop is one of those mid-century pantry casseroles that hit the table because everything was already in the fridge. Sliced potatoes, cubed bologna, and a bag of frozen peas come together under a creamy cheddar-soup sauce loosened with milk and seasoned with grated onion and dried sage.

The sage is the quiet flavor that makes the dish taste like more than just cheese and lunch meat. Half a teaspoon of dried sage and a tablespoon of grated onion stirred into the warmed sauce gives that savory, almost stuffing-like depth that pulls everything together.

Grated cheddar gets stirred into the sauce off the heat just before it goes over the casserole, which gives a smoother, glossier finish than sprinkling raw cheese on top. Thirty minutes at 375°F (190°C) is just enough to fully cook the potato slices through and bubble the sauce around the edges.

Kitchen Tips

• Slice the potatoes thin and uniform (about ⅛ inch) so they all finish at the same time; a mandoline does this best.
• Cover with foil for the first 20 minutes if the top is browning faster than the potatoes are cooking, then uncover for the last 10.
• Substitute cream of celery or cream of mushroom for the cheddar soup if that is what is in the pantry.
• Test with a paring knife at the thickest potato; it should slide through with no resistance.

Variations

• Swap bologna for diced ham or sliced kielbasa for more savory depth.
• Add a layer of sliced hard-boiled eggs over the potatoes before pouring the sauce.
• Top with crushed buttery crackers or panko in the last 10 minutes for a crunchy crust.