Side Dishes
Betty Crocker’s scalloped potatoes with hamburger bring that nostalgic comfort food feeling to your table with minimal effort. This one-pan recipe delivers a crispy golden top, tender layers of potatoes, and savory ground beef—all baked together for a hearty dinner that feels like a hug in a dish.
I’ve perfected the layering technique to ensure every bite has that creamy, cheesy goodness with a satisfying crunch on top.
The secret to this dish lies in the balance of flavors and textures. You’ll start with thinly sliced potatoes layered with seasoned ground beef, then top it all with a rich cheese sauce that browns beautifully in the oven.
The crispy top isn’t just for show—it’s the perfect contrast to the soft, cheesy layers beneath. This recipe is designed to be simple yet impressive, making it ideal for busy weeknights or cozy family dinners.
By the time it emerges from the oven, you’ll have a dish that’s rich, satisfying, and packed with that classic Betty Crocker charm. The aroma alone will have everyone gathering around the table, and the first bite delivers on all the promises—creamy potatoes, savory beef, and that irresistible crispy top.
It’s the kind of meal that feels like a restaurant-quality dinner without the fuss.
Serve this hearty dish with a side salad or crusty bread to soak up every last bit of that delicious cheese sauce. The leftovers reheat beautifully, making it perfect for meal prep or feeding a crowd. Let’s get started on this comforting classic!
Ingredients for betty crocker scalloped potatoes and hamburger
Classic comfort food with a crispy golden top—just six ingredients do the heavy lifting.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lb | Thinly sliced, peeled if preferred |
| Ground Beef 🥩 | 1 ½ lb | 80/20 fat ratio for juiciness |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening sauce |
| Milk 🥛 | 2 cups | Whole milk for creaminess |
| Shredded Cheddar Cheese 🧀 | 3 cups | Medium sharp, fresh shredded |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated, for topping |
| Salt 🧂 | 2 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
| Dried Parsley 🌿 | 1 tbsp | For garnish, optional |
| Butter 🧈 | ½ cup | Unsalted, melted for crispy top |
| Breadcrumbs 🍞 | ½ cup | Panko for extra crunch |
The potatoes are the star, so pick Russets—they’re starchy and slice thinly. I grab mine from Trader Joe’s when they’re on sale, but any grocery store works. For the beef, 80/20 fat ratio keeps it juicy—skip the lean stuff. The onion and garlic? Fresh is best, but if you’re in a pinch, frozen diced onion works fine. Pro tip: slice the potatoes while they’re still cold—they’ll hold shape better. I always peel mine, but if you like rustic texture, leave the skin on.
No cheddar? Monterey Jack or pepper jack works just as well—just add a pinch of cayenne for that classic kick. Short on breadcrumbs? Crushed cornflakes or cracker crumbs make a decent swap. The milk can be whole or 2%—whole gives richer flavor, but 2% is fine if that’s what you’ve got. For the crispy top, butter plus breadcrumbs is non-negotiable—it’s what makes this dish feel special. No panko? Regular breadcrumbs toasted in the oven first work too, but they won’t be as crispy.
This reheats like a dream—just cover with foil and pop in the oven for 10 minutes. Keeps for 4 days in the fridge, freezes for 3 months if you portion it right. I always make a double batch because leftovers are even better the next day. Store the crispy topping separately if you want to keep it extra crunchy—just sprinkle fresh parsley on top before serving.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to scrub multiple dishes—just slice those Russets, brown the beef with onion and garlic, then dump everything into a single baking dish. The flour thickens the juices into a rich, gravy-like blanket over the potatoes, and honestly? That’s my kind of effortless dinner.
- Savory Crispy Edge: Between us, the secret’s in the crust. The flour-butter mix on top turns golden and crispy while the inside stays tender—like a hug for your taste buds. The ground beef adds depth, and that caramelized onion? It’s the kind of flavor that makes you pause mid-bite.
- Weeknight Workhorse: This feeds six but costs less than takeout. Double the recipe and freeze half for those nights when you’re staring at an empty fridge at 7 PM. (Yes, even on a Tuesday night.) It’s my go-to for potlucks, game days, or when my college-aged kids show up hungry.
- Budget-Friendly Feast: Russets and ground beef are pantry staples that stretch into a hearty meal. I’ll be real: it’s not the fanciest dish, but it’s the kind of reliable comfort food that disappears faster than my willpower on a bad day. Plus, leftovers reheat like a dream—no soggy potatoes here.
Step-by-step instructions for Betty Crocker scalloped potatoes and hamburger
Here's how to make this comforting classic with a perfectly crispy top every time.
🍳 Step 1: Brown the Ground Beef and Sauté Aromatics
In a large oven-safe skillet, cook the 1.5 lb ground beef over medium-high heat until it loses its raw color and starts to brown, breaking it apart with a wooden spoon. This should take about 5-7 minutes. You want the beef to be fully cooked through with no pink remaining.
Once the beef is browned, reduce heat to medium and add the diced yellow onion and minced garlic cloves. Cook for another 3-4 minutes until the onions are soft and translucent, and the garlic is fragrant. This step builds the flavor foundation for your dish.
Drain any excess fat from the skillet, leaving about 1 tablespoon in the bottom for flavor. Sprinkle the 2 tbsp all-purpose flour over the beef mixture and stir well to coat evenly. Cook for 1-2 minutes until the flour is lightly browned—this helps thicken the sauce later.
🥘 Step 2: Layer the Potatoes and Create the Cheese Mixture
Peel the 3 lb russet potatoes if desired, then thinly slice them into ⅛-inch thick rounds. Arrange half of the potato slices in a single layer over the beef mixture, slightly overlapping them if needed. Season each layer lightly with salt and black pepper.
In a medium bowl, whisk together the 2 cups milk, 3 cups shredded cheddar cheese, ½ cup parmesan cheese, 1 tbsp dried parsley, and the remaining 1 tsp salt and 1 tsp black pepper. Pour half of this cheese mixture evenly over the first layer of potatoes, gently tilting the skillet to distribute it.
Repeat the layering process with the remaining potato slices and cheese mixture, ending with potatoes on top. This careful layering ensures each bite has tender potatoes and flavorful beef.
🔥 Step 3: Bake Until Bubbly and Create the Crispy Topping
Transfer the skillet to a 375°F preheated oven and bake uncovered for 45-50 minutes. The dish is done when the potatoes are tender when pierced with a fork and the cheese sauce is bubbly. You want the edges to be golden brown but not overcooked.
While the potatoes bake, melt the ½ cup butter in a small saucepan over low heat. Stir in the ½ cup breadcrumbs and 1 tbsp dried parsley, then spread this mixture evenly over the top of the casserole in the last 10 minutes of baking. This creates that signature crispy, golden crust we're after.
Watch closely in the final minutes—if the topping starts to brown too quickly, tent loosely with aluminum foil to prevent burning while still achieving crispiness.
⏰ Step 4: Rest and Serve with Warm Bread
Remove the casserole from the oven and let it rest for 10-15 minutes before serving. This resting time allows the layers to set slightly, making it easier to slice and serve without everything sliding around.
The crispy breadcrumb topping should be golden and crunchy, while the potatoes underneath remain creamy and tender. Serve with warm dinner rolls to soak up any extra cheese sauce. Each bite should deliver that perfect combination of crispy topping, creamy cheese, tender potatoes, and savory beef.
Pro Tips For Making Betty Crocker Scalloped Potatoes And Hamburger
- Slice Potatoes Thin: The recipe might call for "thick" slices, but I learned the hard way—thinner slices (about ¼-inch) cook faster and soak up that creamy gravy better. Use a mandoline if you’re impatient, but if you’re cutting by hand, angle the knife slightly for even thickness.
- Brown the Beef First: The recipe might skip this, but browning the ground beef before mixing it into the sauce adds depth. Cook it in batches over medium-high heat until deeply browned—just 5 minutes total—and drain the fat. Your dish will taste like it simmered for hours instead of 30 minutes.
- Pre-Cook the Onions: Sauté the diced onion and minced garlic in the same pan you brown the beef, until soft and translucent (about 4 minutes). This prevents a raw, bitter bite in the final dish and cuts down on cooking time later. (Yes, even if the recipe doesn’t say to.)
- Don’t Skip the Rest: After layering the potatoes and sauce, cover the dish and let it sit for 10 minutes before baking. This gives the potatoes time to soak up the liquid, so they don’t turn mushy when they hit the oven. I used to rush this, and the results were always sad.
Make-ahead tips for this recipe
Prep Ahead Strategy
Slice the 3 lb russet potatoes and store them in a bowl of cold water in the refrigerator for up to 24 hours to prevent browning. This step is crucial for maintaining texture—drain and pat dry before layering.
The beef mixture can also be prepped ahead: brown the 1.5 lb ground beef, sauté the onion and garlic, and refrigerate in an airtight container for 1 day. Reheat gently before assembling. 💡
Cheese Sauce Prep
Make the cheese sauce the night before and store it in the fridge. Whisk together the 2 cups milk, 3 cups cheddar, and ½ cup parmesan until smooth. Cover with plastic wrap pressed directly on the surface to prevent a skin from forming.
The flavors meld beautifully overnight, and you’ll save time on assembly day. Just reheat gently on the stovetop before pouring over the potatoes.
Layering Shortcut
For a foolproof layering method, use a lasagna pan or 9x13-inch baking dish instead of a skillet. This gives you more surface area to work with and prevents spillage. Assemble all layers in the dish, cover with foil, and refrigerate for up to 12 hours before baking.
Bake at 375°F for 50-55 minutes—the extra time accounts for the cold start.
Crispy Top Hack
Prepare the crispy topping mixture in advance by mixing ½ cup melted butter, ½ cup breadcrumbs, and 1 tbsp parsley in a small bowl. Store it in the fridge until ready to use.
Spread it over the casserole in the last 10 minutes of baking, just like in the recipe. This keeps the topping crispy while the potatoes finish cooking. For extra crunch, broil for 1-2 minutes at the very end.
Freezer-Friendly Method
Assemble the entire casserole in a freezer-safe dish, cover tightly with foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking. Add 5-10 minutes to the baking time since it starts cold.
This is perfect for meal prep—just pull it from the freezer in the morning and bake straight from frozen. The texture holds up remarkably well after freezing. ❄️
Reheating Leftovers
Leftovers reheat best in the oven to maintain the crispy topping. Cover with foil and bake at 350°F for 15-20 minutes. For a quick fix, microwave covered with a damp paper towel for 2-3 minutes, then broil for 1-2 minutes to restore crispiness.
Store leftovers in airtight containers for up to 4 days—the flavors only get better over time! 🔥
Nutrition facts
Frequently asked questions
Can I use ground turkey instead of beef in this recipe?
Ground turkey works perfectly and makes this dish lighter. Use a 93/7 ratio for juiciness, and add 1 teaspoon Italian seasoning to boost flavor. The texture will be slightly leaner, so consider adding 1 tablespoon olive oil to the beef mixture for extra richness.
Why does my crispy topping get soggy?
Soggy topping usually happens when moisture escapes during baking. To fix this, pat the potato layers completely dry before assembling, and add the breadcrumb topping in the last 10 minutes only. For extra insurance, sprinkle 1/4 cup extra breadcrumbs on top before baking. Also, avoid opening the oven door during the last 20 minutes of baking.
What's the best way to make this dish ahead of time?
Assemble the entire casserole in a baking dish, cover tightly with foil, and refrigerate for up to 24 hours before baking. For freezing, assemble completely, cover with foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking—just add 10-15 extra minutes to the cooking time. The flavors actually improve after resting!
Can I make this recipe without a skillet?
Yes! Use a 9x13-inch baking dish instead. Brown the beef in a separate pan first, then combine all ingredients in the dish. The baking time will be slightly longer (55-60 minutes) since it starts cold. For extra crispiness, broil for 2-3 minutes at the very end.
How do I prevent the potatoes from getting mushy?
Thin, even slices (⅛-inch thick) cook faster and stay firmer. Always drain and pat dry the potato slices before layering, and don't overmix the cheese sauce—just whisk until smooth. Bake at 375°F until a knife slides in easily (about 45-50 minutes), but don't overbake.