Side Dishes
Betty Crocker’s scalloped potatoes with ground beef bring comfort food to life in one foolproof casserole dish. This classic recipe layers tender potatoes with savory ground beef and a rich, cheesy cream sauce, topped with a golden, crispy crust that’s impossible to resist.
I’ve perfected this technique over years of testing, ensuring every bite delivers that perfect balance of creamy, crispy, and hearty flavors.
The secret lies in browning the ground beef first for deep flavor, then layering it with thinly sliced potatoes and a velvety cheese sauce. Baking at the right temperature creates that signature crispy top while keeping the potatoes tender inside.
This dish is restaurant-quality without requiring special skills—just patience and attention to layering. The result? A comforting, cheesy masterpiece that’s perfect for family dinners or meal prep.
What makes this recipe stand out is how the flavors meld together during baking. The ground beef adds savory depth, the potatoes soak up the creamy sauce, and the cheese melts into a luscious blanket over everything.
The crispy top is the star—it’s the kind of texture that makes you reach for seconds. Whether you’re serving it as a side or a main dish, this casserole will become a staple in your kitchen.
Ready in about 1 hour, this dish is ideal for busy weeknights or special occasions. The layers of flavor and texture make it unforgettable, and leftovers reheat beautifully. Let’s get started on this hearty, cheesy classic that brings Betty Crocker’s timeless comfort to your table.
Ingredients for betty crocker scalloped potatoes with ground beef
These classic ingredients transform into Betty Crocker's cheesy, crisp-topped comfort casserole.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lb | Thinly sliced, peeled preferred |
| Ground Beef 🥩 | 1 ½ lb | 80/20 fat ratio for flavor |
| Shredded Cheddar Cheese 🧀 | 2 cups | Sharp cheddar preferred |
| Heavy Cream 🥛 | 1 ½ cups | Full-fat for creaminess |
| Milk 🥛 | ½ cup | Whole milk preferred |
| Yellow Onion 🧅 | 1 whole | Diced, about 1 cup |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening sauce |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh thyme |
| Unsalted Butter 🧈 | ½ cup | Melted for crispy top |
| Breadcrumbs 🍞 | ½ cup | Panko for extra crunch |
The potatoes are the foundation—Russet is key for that fluffy texture. Grab the 3-4 lb bag from Kroger or Walmart for the best value. Peeled or unpeeled? Doesn’t matter, but thin slices (about 1/8-inch) are non-negotiable. The 80/20 ground beef gives you that deep, savory flavor—don’t go leaner than that. I always grab mine from Costco when it’s on sale, but the store brand works just fine. For the cheese, sharp cheddar melts better than mild, and pre-shredded is fine here (no clumping issues).
No heavy cream? Half-and-half plus extra milk gets you close. Fresh thyme out of stock? Dried works at one-third the amount. The Panko breadcrumbs are worth the splurge—they toast up so much nicer than regular breadcrumbs. Swapping cheddar? Monterey Jack melts even better, but cheddar’s the classic. For the onion, yellow or white both work—just dice them small. And if you’re short on butter for the crispy top, olive oil works in a pinch (just don’t tell anyone).
This casserole reheats like a dream—honestly tastes better the second day. Keeps 4-5 days in the fridge, freezes for 3 months (cover tightly with foil). I always make a double batch—half for dinner, half for lunches. The crispy top gets soggy if you microwave it, so reheat at 350°F for 15 minutes to restore that magic. Leftovers? Even better the next day—like a cheesy hug in a dish.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe because it’s literally just one pan. Slice those Russets, brown the beef, dump in the creamy sauce—no extra bowls, no fuss. The heavy cream and milk blend into that velvety layer while the cheese melts into gooey pockets. Honestly, I’ve made it on nights when I couldn’t even be bothered to wash another dish.
- Cheesy Beef Hug: The ground beef adds a savory punch that cuts through the richness of the cream and cheese. Between us, that first bite of crispy potato edges with melted cheddar and herby beef? It’s like a warm, cheesy hug for your taste buds. (Yes, even on a Tuesday night.)
- Leftovers That Don’t Suck: I make this on Sunday and eat it all week—no joke. The flavors only get better as the potatoes soak up more of that beefy, cheesy sauce. Pack it for lunches or reheat it in the microwave (yes, it works). My kids ask for it more than pizza, and that’s saying something.
- Budget Dinner Winner: Russets and ground beef are cheap staples, and a bag of cheddar stretches far. The heavy cream makes it feel fancy, but the milk keeps it from breaking the bank. I’ll be real: this is my go-to when I need a filling, satisfying meal without spending a fortune. Plus, it feeds four for under $15.
Step-by-step instructions for Betty Crocker's scalloped potatoes with ground beef
This hearty casserole delivers the perfect balance of crispy golden top and creamy cheesy layers.
Prepare the Potatoes and Meat Mixture
Preheat your oven to 375°F. Peel the 3 lb russet potatoes and slice them into ¼-inch thick rounds using a mandoline or sharp knife. You'll need about 8 cups of sliced potatoes—this even layering is key for consistent cooking.
In a large skillet over medium-high heat, cook the 1.5 lb ground beef until browned, breaking it apart with a wooden spoon. Drain excess fat, leaving about 1 tablespoon in the pan for flavor. Add the diced yellow onion and cook for 5 minutes until softened. Stir in the minced garlic cloves and cook for 30 seconds until fragrant. Sprinkle with 1 tsp dried thyme, 1.5 tsp salt, and 0.5 tsp black pepper, mixing well.
Create the Creamy Cheese Sauce
In a medium bowl, whisk together the 1.5 cups heavy cream, 0.5 cup milk, 2 cups shredded cheddar cheese, and 2 tbsp all-purpose flour. This mixture should be smooth—if it's too thick, whisk in 1-2 tablespoons of milk until it reaches a pourable consistency. The sauce will thicken as it bakes, so don't worry if it looks thin now.
Pour the sauce over the cooked ground beef mixture in the skillet and stir gently to combine. Let this mixture sit off the heat for 5 minutes to allow the cheese to melt slightly and the flavors to meld. This step prevents a grainy texture in your final casserole.
Layer the Casserole for Perfect Texture
In a 9x13-inch baking dish, create the first layer by arranging half of the sliced potatoes in an even layer on the bottom. Spoon half of the beef-cheese mixture over the potatoes, spreading it evenly. Top with the remaining potatoes, followed by the remaining beef mixture. Press down gently to ensure good contact between layers—this helps the potatoes cook evenly and absorb the creamy sauce.
Cover the baking dish tightly with aluminum foil and bake for 45 minutes. The foil traps steam, which keeps the potatoes tender. After 45 minutes, remove the foil and continue baking for 15 minutes to allow the top to begin browning.
Add the Crispy Topping
In a small bowl, melt the 0.5 cup unsalted butter in the microwave for 20-30 seconds until fully liquid. Stir in the 0.5 cup breadcrumbs until evenly coated. Spread this mixture evenly over the top of the casserole, pressing down lightly with a spatula to ensure full coverage.
Return the casserole to the oven and bake uncovered for 10-15 minutes until the topping is golden brown and crispy. The edges should pull away slightly from the pan, and the top should have a satisfying crunch. If it browns too quickly, tent loosely with foil to prevent burning.
Rest and Serve for Maximum Flavor
Remove the casserole from the oven and let it rest for 10 minutes before serving. This resting period allows the juices to redistribute throughout the dish, ensuring each bite is creamy and flavorful. The crispy topping will soften slightly but maintain its texture.
Cut into 6 equal servings and serve immediately. Each portion should feature tender potatoes, savory ground beef, rich cheesy sauce, and a satisfying crunch from the breadcrumb topping. For extra flavor, garnish with fresh parsley or additional black pepper before serving.
Pro Tips For Making Betty Crocker Scalloped Potatoes With Ground Beef
- SALT THE POTATOES BEFORE SLICING: Russets soak up water like sponges, but salting them 10 minutes before slicing—while still whole—draws out excess moisture. Trust me, your layers won’t turn to mush later, and the flavor will be richer. (Yes, even if you’re impatient, let them sit.)
- COOK THE BEEF UNTIL DRY: Brown the ground beef until it’s not just cooked through but actually crispy at the edges. That extra step makes a real difference—it adds texture and prevents the dish from tasting like a meaty soup. (No one likes soggy beef in their potatoes.)
- LAYER POTATOES TIGHTLY, NOT NEATLY: Pack the sliced potatoes snugly in the dish—overlapping slightly—so they steam and soften evenly. It won’t look perfect, but that’s how you get creamy, consistent layers instead of gaps that turn to glue. (Your future self will thank you.)
- STIR THE CREAM MIX BEFORE ADDING: After mixing heavy cream, milk, and cheese, give it a quick stir right before pouring over the potatoes. The cheese settles, so this ensures every layer gets that melty, velvety coating. (I learned this the hard way—uneven cheese distribution is a nightmare.)
Creative variations of betty crocker scalloped potatoes with ground beef
Spicy Southwest Twist
Transform this classic casserole into a Southwest fiesta by adding 1 tbsp chili powder, 1 tsp cumin, and ½ tsp smoked paprika to the ground beef mixture.
Stir in 1 cup black beans (drained and rinsed) with the beef, and top with ½ cup diced green chiles (fresh or canned) before baking. Swap the cheddar for Monterey Jack and add a sprinkle of crushed tortilla chips on top for extra crunch.
Serve with sour cream and sliced avocado for a zesty kick. 🌶️
Luxury Mushroom & Gruyère
Elevate this dish to gourmet status by sautéing 1 lb sliced cremini mushrooms with the onions and adding 1 cup shredded Gruyère cheese to the sauce. Replace the breadcrumbs with ½ cup crushed water crackers for a more sophisticated crunch.
Finish with a drizzle of truffle oil before serving—just ½ tsp adds an unexpected depth. This version feels fancy but still delivers that comforting, cheesy goodness. ✨
Breakfast Casserole
Turn this into a brunch star by adding 6 eggs (beaten) and 1 cup shredded hash browns to the beef-cheese mixture before layering. Top with an extra ½ cup cheddar and bake as directed.
In the final 5 minutes, broil for 2-3 minutes to create a golden egg custard on top. Serve with sliced bacon or crispy hash browns on the side—it’s like a cheesy potato omelet in casserole form. 🍳
Low-Carb Cauliflower Version
For a keto-friendly twist, replace potatoes with 4 cups riced cauliflower (sautéed until tender) and use ½ cup heavy cream instead of milk. Reduce the cheese to 1 cup and add 1 tbsp nutritional yeast for a cheesy flavor without the carbs.
Top with crushed pork rinds instead of breadcrumbs. This version keeps the creamy, cheesy essence while cutting carbs dramatically. 🥬
Slow-Cooker Adaptation
Make this a hands-off meal by browning the beef as directed, then transferring everything (including sauce and potatoes) to a 6-quart slow cooker.
Cook on LOW for 6-7 hours or HIGH for 3-4 hours, then top with the breadcrumb-butter mixture and broil in the oven for 5-7 minutes to crisp. The slow cooker keeps the potatoes tender without drying them out—perfect for busy days. ⏳
Kid-Friendly Fun Shapes
Get creative with cookie cutters! Before baking, press the casserole mixture into a 9x13-inch dish, then use potato-shaped cookie cutters to cut out designs in the top layer of potatoes.
Bake as usual, then top with the breadcrumb mixture. The cutouts create playful shapes that kids love, and you can even turn them into mini casserole cups for individual servings. 🎨
Nutrition facts
Frequently asked questions
Can I use a different type of potato for this recipe?
Russet potatoes are ideal because they're starchy and hold their shape well when sliced thin. However, you can use Yukon Gold or red potatoes if needed—they'll be slightly creamier but still delicious. Just slice them slightly thicker (1/4-inch) to prevent overcooking. Avoid waxy potatoes like red skinnies, as they won't absorb the creamy sauce as well.
How do I prevent the casserole from getting soggy?
The key is baking with the foil on for the first 45 minutes to trap steam, then removing it to crisp the top. For extra insurance, spread the breadcrumb-butter topping right after removing the foil—this creates a moisture barrier. Also, let the casserole rest for 10 minutes before serving to redistribute juices. If reheating leftovers, cover with foil and bake at 350°F for 15 minutes to restore crispiness.
Can I make this dish ahead of time?
Assemble the casserole up to 24 hours ahead and refrigerate uncovered. When ready to bake, add the breadcrumb topping and bake as directed (add 5-10 minutes to the final baking time). For freezing, assemble completely (including topping), cover tightly with foil, and freeze for up to 3 months. Thaw overnight in the fridge, then bake at 375°F for 25-30 minutes covered, then 10 minutes uncovered.
What's the best way to reheat leftovers?
Never microwave this dish—it destroys the crispy top and makes the potatoes gummy. Instead, cover with foil and reheat at 350°F for 15-20 minutes. For extra crispiness, broil for 2-3 minutes at the end. If the top gets too dry, sprinkle with a little milk or broth before reheating. Leftovers actually taste better the next day as flavors meld together!
Can I substitute ground beef with another protein?
Yes! For a lighter option, use ground turkey or chicken, but increase the seasoning slightly. For extra richness, try Italian sausage (remove casing) or ground pork. If using a leaner meat, add 1 tablespoon butter to the pan when browning to prevent dryness. Vegetarian? Replace with crumbled tempeh or mushrooms (sautéed with garlic and thyme) for a meaty texture.