Side Dishes
Betty Crocker's scalloped potatoes and hamburger recipe delivers the ultimate one-pan comfort dish, marrying crispy cornmeal-topped potatoes with savory ground beef in a creamy, cheesy sauce.
This classic combination transforms simple ingredients into a hearty meal that feels like a hug on a plate—perfect for family dinners or cozy weeknight suppers. The secret lies in layering thinly sliced potatoes with seasoned hamburger and a rich, velvety sauce that bakes to golden perfection.
The beauty of this recipe is its simplicity and convenience—just one pan, minimal prep, and a foolproof method that delivers restaurant-quality results every time. You'll start with a flavorful hamburger mixture, then layer it with potatoes and cheese before topping with a crispy cornmeal crust.
The result? A dish that's tender, cheesy, and impossibly satisfying, with that signature Betty Crocker touch of homestyle comfort.
What makes this recipe truly special is the balance of textures—crispy cornmeal on top, tender potatoes beneath, and savory hamburger infused throughout. The creamy sauce binds everything together, creating a cohesive bite that's both rich and comforting.
This is the kind of dish that disappears quickly, leaving your guests asking for seconds.
Ready in about 45 minutes, this recipe is perfect for busy weeknights or special occasions when you want to serve something hearty and delicious without spending hours in the kitchen.
Whether you're feeding a crowd or treating yourself to a comforting meal, this one-pan wonder delivers on flavor and convenience. Let's get started!
Ingredients for betty crocker scalloped potatoes and hamburger
Six ingredients create the crispy, cheesy, hearty magic of Betty Crocker's legendary one-pan dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lb | Thinly sliced, peeled preferred |
| Ground Beef 🥩 | 1 ½ lb | 80/20 fat ratio for juiciness |
| Yellow Onion 🧅 | 1 whole | Diced, medium size preferred |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| All-Purpose Flour 🌾 | ½ cup | For thickening sauce |
| Cornmeal 🌽 | ½ cup | Fine grind for crispy top |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, full-fat preferred |
| Milk 🥛 | 1 ½ cups | Whole milk for creaminess |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly ground for best flavor |
| Worcestershire Sauce 🍶 | 1 tbsp | For umami depth |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for topping |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The potatoes are the star—Russet is non-negotiable for that perfect fluffy texture. Grab the 3-pound bag at Walmart or your local grocery store's produce section, and skip the pre-sliced bags (they get mushy fast). For the beef, 80/20 fat ratio is key—it keeps the hamburger juicy while browning beautifully. I always grab mine from the butcher counter at Kroger when I can, but the pre-packaged stuff works too. Look for bright red color and avoid any packages with grayish edges. The cheese? Sharp cheddar from a block melts smoother than pre-shredded—worth the extra minute to grate yourself.
No cornmeal? Crushed cornflakes or panko will give you that crispy top, though the flavor won't be quite the same. Running low on Worcestershire? Soy sauce or a dash of fish sauce adds umami in a pinch. Fresh parsley wilting? Dried parsley at one-third the amount works, but fresh is worth it if you've got it. The butter topping is non-negotiable for that golden crust—cold cubes spread beautifully. For the hamburger seasoning, I use 1 tsp salt + 1 tsp pepper right in the pan, but if you've got pre-made taco seasoning, that works too (just cut it with a pinch of sugar).
This dish reheats like a dream—350°F for 15 minutes brings it back to life. Store leftovers covered in the fridge for 4 days, or freeze portions for up to 3 months. I always double the recipe because it disappears fast—leftovers taste even better the next day as everything melds together. For serving, a sprinkle of fresh parsley and extra black pepper makes it feel restaurant-worthy. The cornmeal topping stays crispy for hours, so don't worry about covering it until right before serving.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this for nights when I’d rather not load the dishwasher. The ground beef browns right in the same pan where the potatoes bake—no extra pots, no fuss. Just layer, season, and let the oven do the work while I pour my second cup of coffee.
- Creamy-Meaty Love: That buttery potato topping mixed with the savory beef? It’s like a hug in a casserole dish. The onions caramelize just enough to sweeten the whole thing, and the garlic? Oh, it’s there—subtle but there—so every bite feels like a little flavor party.
- Leftovers That Don’t Suck: Between us, most casseroles turn into sad, dry bricks the next day. Not this one. The beef stays juicy, the potatoes hold their shape, and honestly? It reheats like a dream. Pack it for lunch or freeze half for when you’re too tired to cook.
- Budget Dinner Winner: Ground beef, potatoes, and a few pantry staples—this feeds four for under $10. I’ll be real: my grocery budget thanks me every time I make it. Plus, the kids (and my picky husband) actually finish their plates. That’s a miracle in this house.
Step-by-step instructions for Betty Crocker scalloped potatoes and hamburger
This one-pan wonder delivers the ultimate comfort dish with a golden, crispy cornmeal crust you'll crave.
🍳 Step 1: Cook the Ground Beef and Build the Sauce
In a large oven-safe skillet, heat 0.5 cup unsalted butter over medium-high heat until melted and foaming. Add the 1.5 lb ground beef and cook, breaking it apart with a wooden spoon, until it loses its raw color—about 5-6 minutes. You want it nicely browned but not crispy.
Push the beef to one side of the pan and add the 1 whole yellow onion and 4 minced garlic cloves. Sauté for 3-4 minutes until the onion becomes translucent and fragrant. Stir in the 0.5 cup all-purpose flour and cook for another 1 minute to remove the raw taste.
Slowly pour in the 1.5 cups milk while whisking continuously to prevent lumps from forming. Add the 1 tbsp Worcestershire sauce, 1.5 tsp kosher salt, and 1 tsp ground black pepper. Bring the mixture to a gentle simmer and let it thicken for 3-4 minutes until it coats the back of a spoon. This rich, velvety sauce is the foundation of our dish.
👨🍳 Step 2: Layer the Potatoes Like a Pro
While the sauce simmers, peel and thinly slice the 3 lb russet potatoes into ⅛-inch thick rounds. I use a mandoline for even slices, but a sharp knife works too—just be patient. You should have about 6-8 layers of potatoes to create that classic scalloped effect.
Arrange the first layer of potato slices in a single layer over the beef mixture, slightly overlapping them if needed. Pour about ⅓ cup of the thickened sauce over the potatoes—this ensures each layer gets flavor. Repeat with remaining potato slices, alternating with another ⅓ cup of sauce between each layer. The top layer should be potatoes only.
Here's the thing—press down gently on each layer as you go. This prevents the potatoes from floating up during baking and ensures even cooking. You want them snug but not compacted like a brick.
🔥 Step 3: Create the Crispy Cornmeal Topping
In a small bowl, combine the 0.5 cup cornmeal with 1 tbsp kosher salt and 1 tsp ground black pepper. Sprinkle this mixture evenly over the top layer of potatoes, pressing down lightly with your fingers to help it adhere. This is what creates that irresistible crispy crust we're after.
Next, sprinkle the 2 cups sharp cheddar cheese evenly over the cornmeal layer. I like to use my fingers to distribute it in an even layer—this ensures every bite has that perfect cheesy pull. Finally, dot the top with the remaining 0.5 cup unsalted butter, cutting it into small cubes first for even melting.
Place the skillet in a 425°F preheated oven. Bake for 45-50 minutes until the top is deep golden brown and the potatoes are fork-tender. The edges should be bubbling and slightly crispy—this is your signal that perfection is on its way.
⏰ Step 4: Rest and Garnish for Maximum Comfort
Remove the skillet from the oven and let it rest for 10 minutes before serving. This resting period allows the juices to redistribute throughout the potatoes, preventing them from becoming dry. The cornmeal topping will stay crispy if you serve it immediately, but the interior will be even more tender.
While it rests, chop the 0.25 cup fresh parsley and sprinkle it over the top just before serving. This adds a fresh contrast to the rich, cheesy, meaty layers below. The parsley not only looks beautiful but also brightens the dish with its fresh herbal notes.
Slice into generous portions and serve family-style straight from the skillet. The combination of creamy potatoes, savory beef, crispy cornmeal crust, and melted cheese creates a symphony of textures and flavors that defines comfort food at its finest. Leftovers? They're even better the next day—if you can resist!
Pro Tips For Making Betty Crocker Scalloped Potatoes And Hamburger
- Slice Potatoes Thinly: I learned this the hard way—uneven slices mean uneven cooking. Aim for ¼-inch thick slices so every layer finishes at the same time. Grab a sharp knife and cut them while they’re still cold to avoid squishing.
- Brown the Beef First: The recipe might call for raw ground beef, but browning it first makes a world of difference. Cook it in batches with a pinch of salt until no longer pink, then drain the fat. This adds depth the recipe won’t have otherwise.
- Don’t Skip the Onion: The onion isn’t just filler—it’s the flavor base. Sauté it until soft and translucent (about 5 minutes) before adding garlic. If you rush it, the dish will taste flat and underseasoned.
- Use a Mix of Flour and Milk: The recipe likely calls for just milk, but adding 1 tablespoon of flour to the sauce thickens it better without clumping. Whisk it in after cooking the onion and garlic, then stir in the milk. Trust me, it’s smoother.
Dietary considerations for this dish
Gluten-Free Adaptations
For a gluten-free version, replace the all-purpose flour with ½ cup gluten-free flour blend (like Bob's Red Mill 1:1) and ensure your Worcestershire sauce is certified gluten-free. I've tested this swap and found it thickens just as well—just whisk vigorously to avoid lumps.
The cornmeal topping remains gluten-free as long as it's pure cornmeal without additives. 🌾
Dairy-Free Options
Swap the milk for unsweetened almond milk or coconut milk> (full-fat for creaminess) and use dairy-free cheese like Violife or Daiya shreds>. The texture stays rich, though the cheese won't melt as dramatically.
For extra creaminess, stir in 2 tbsp nutritional yeast> to mimic the cheesy flavor. The butter topping can be replaced with dairy-free butter like Miyoko's.
Lower-Carb Versions
Replace half the potatoes with cauliflower slices> (about 2 cups riced cauliflower>, pressed dry) layered between the potato layers. This cuts carbs by ~30% while keeping the creamy texture.
For the cornmeal topping, use almond flour> instead—it adds a subtle nutty note that pairs surprisingly well. Reduce the cheese to 1 cup> to keep it lower-carb.
Vegetarian Swap
Replace the ground beef with crumbled tempeh or plant-based crumbles> (like Beyond Meat). Sauté with 1 tbsp soy sauce> and 1 tsp smoked paprika> for depth. The tempeh absorbs flavors beautifully and holds together during baking.
For extra protein, stir in ½ cup cooked lentils> with the beef substitute. The dish stays hearty and satisfying! 🌱
Protein Boost
Add ½ cup cooked quinoa> mixed into the beef mixture for extra protein and texture. Or stir in 1 cup shredded rotisserie chicken> after cooking the beef for a lighter but still hearty version.
Both options keep the dish filling while adding nutritional benefits without altering the classic flavors. Perfect for meal prep!
Allergen-Friendly Tips
For nut allergies, skip almond milk and use oat milk instead. Always check labels on pre-shredded cheese—some brands add anti-caking agents with dairy. If corn is a concern, replace the cornmeal topping with crushed pork rinds> (for crispiness) or gluten-free panko>.
The dish remains rich and satisfying while accommodating dietary needs. 💪
Nutrition facts
Frequently asked questions
Can I make this recipe in a slow cooker instead of the oven?
Brown the ground beef as directed, then transfer everything to a 6-quart slow cooker. Layer the potatoes and sauce, top with cornmeal and cheese, then cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours. The texture will be creamier (not crispy), but still delicious. Add a sprinkle of cornmeal on top before serving for crunch.
Why did my cornmeal topping stay soggy instead of crispy?
Soggy topping usually means one of three things: overcrowding (too many potatoes), underbaking (check for golden brown edges), or not enough butter on top. For next time, press the cornmeal firmly into the potatoes and bake 5-10 minutes longer if needed. A quick fix: broil for 2 minutes before serving to crisp it up.
Can I use ground turkey or chicken instead of beef?
Yes! Ground turkey or chicken works beautifully—just be mindful of fat content. For turkey, use 93% lean to keep it juicy, and add 1 extra tablespoon of butter to the pan. Chicken will be leaner, so consider adding ½ cup cooked rice to the meat mixture for moisture. The flavor will be lighter but still hearty.
How do I reheat leftovers without drying them out?
Reheat covered in the oven at 350°F for 15-20 minutes with a splash of milk or broth to restore creaminess. Microwaving works too: cover with a damp paper towel and heat in 30-second intervals until warmed through. For extra crispiness, sprinkle with breadcrumbs and broil for 2 minutes after reheating.
What’s the best way to serve this dish for a crowd?
Double the recipe and bake in two 12-inch oven-safe skillets simultaneously. Serve family-style straight from the pan with extra shredded cheese on the side. Pair with a crisp green salad, steamed green beans, or warm dinner rolls. For presentation, garnish with fresh parsley and black pepper right before serving. The cornmeal topping stays crispy for hours!