This cozy Amish-style bologna potato casserole is one of those simple, four-ingredient dinners that feels like home. It starts with raw diced russet potatoes in a glass casserole dish, then you scatter cubes of sweet bologna over the top, tuck in two more pantry-friendly ingredients, and let the oven do the rest. It’s the kind of humble, no-fuss meal that shows up at church potlucks and weeknight tables all over the Midwest, and it’s always the one people go back for seconds of. If you’re looking for something hearty, budget-friendly, and kid-pleasing, this is it.
Serve this casserole hot, straight from the oven, with a simple green side to balance the richness—steamed green beans, a tossed salad, or buttered peas all work well. A side of applesauce or sliced fresh apples adds a little sweetness that pairs nicely with the sweet bologna. Warm dinner rolls or buttered bread are perfect for soaking up the creamy sauce at the bottom of the dish. For bigger appetites, you can round out the meal with a cup of tomato soup or a light vegetable soup.
Amish Bologna Potato CasseroleServings: 6
Ingredients
2 pounds russet potatoes, peeled and cut into 1/2-inch dice
1 pound sweet bologna, cut into small cubes
2 cups shredded mild cheddar cheese, divided
1 1/2 cups whole milk
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon butter or nonstick spray (for greasing dish)
Directions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch glass casserole dish with butter or nonstick spray so the potatoes don’t stick.
Peel the russet potatoes and cut them into 1/2-inch dice. Spread the raw diced potatoes evenly in the bottom of the greased glass casserole dish, making sure they’re in a fairly even layer so they cook at the same rate.
Cut the sweet bologna into small cubes, about the same size as the potatoes. With clean hands, scatter the cubed sweet bologna evenly over the top of the raw diced potatoes in the glass casserole dish, tucking a few pieces down between the potatoes so every bite has some bologna.
Sprinkle 1 1/2 cups of the shredded cheddar cheese evenly over the potatoes and bologna, reserving the remaining 1/2 cup of cheese for the end of baking.
In a medium bowl or large measuring cup, whisk together the whole milk, kosher salt, and black pepper. Pour this mixture slowly and evenly over the potatoes, bologna, and cheese in the casserole dish, tilting the dish slightly if needed so the milk runs down through the layers.
Cover the glass casserole dish tightly with aluminum foil to help the potatoes steam and soften. Place the dish on the middle rack of the preheated oven and bake for 45 minutes.
After 45 minutes, carefully remove the foil (watch out for steam) and check the potatoes by piercing a piece with a fork; they should be just about tender. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top.
Return the uncovered casserole to the oven and bake for another 15–20 minutes, or until the top is golden and bubbly and the potatoes are fully tender when pierced with a fork.
Let the casserole rest for 10 minutes before serving so it can set up a bit and cool down for little mouths. Scoop into bowls or onto plates and make sure everyone gets some of the crispy, cheesy top and the creamy potatoes underneath.
Variations & Tips
If you have picky eaters, keep the seasoning simple and let everyone add their own extras at the table, like ketchup, hot sauce, or a little extra shredded cheese. For a slightly lighter version, you can use 2% milk and reduce the cheese to 1 1/2 cups total, though it will be a bit less creamy. If your family likes onion flavor, finely dice 1/2 small onion and scatter it over the potatoes along with the bologna before baking. To sneak in a vegetable, stir in 1–2 cups of frozen peas or mixed vegetables right over the potatoes before you add the bologna and cheese; they’ll cook along with everything else. For a smokier taste, swap part of the sweet bologna for smoked sausage or ring bologna. If you prefer a crispier top, broil the casserole for 2–3 minutes at the very end, watching closely so the cheese doesn’t burn. Leftovers reheat well in the oven or microwave; if they seem a little dry, splash a tablespoon or two of milk over the top before reheating to bring back some creaminess.
