Side Dishes
Betty Crocker's scalloped potatoes and hamburger recipe delivers the ultimate one-pan comfort meal, where tender layers of creamy potatoes meet savory ground beef in a golden, crispy cornmeal crust. This classic combination transforms simple ingredients into a hearty dinner that feels like a warm hug on a chilly evening.
The secret lies in perfectly layered potatoes that soak up the rich cheese sauce while the hamburger cooks through in the same dish, creating a meal that’s both satisfying and effortless.
The beauty of this recipe is its simplicity—just a handful of ingredients come together to create a dish that’s foolproof yet impressive. You’ll start with thinly sliced potatoes layered in a baking dish, seasoned ground beef cooked right on top, and a crispy cornmeal topping that adds texture and flavor.
It’s the kind of meal that disappears quickly, leaving everyone at the table asking for seconds. The best part? It all comes together in one pan, making cleanup almost nonexistent.
By the time it emerges from the oven, you’ll have a dish that’s creamy, crispy, and packed with flavor—perfectly tender potatoes with a rich, cheesy sauce and savory hamburger that’s cooked just right. The golden cornmeal topping adds a satisfying crunch that contrasts beautifully with the soft layers beneath.
This is comfort food at its finest, a recipe that brings the whole family together for a meal that feels like home.
Whether you're feeding a crowd or simply craving a cozy dinner, this recipe delivers. Pair it with a simple green salad or crusty bread to round out the meal. Let’s get cooking—your taste buds will thank you!
Ingredients for betty crocker scalloped potatoes and hamburger
Simple ingredients transform into one-pan comfort with rich layers and crispy cornmeal topping.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lb | Thinly sliced, peeled preferred |
| Ground Beef 🥩 | 1 ½ lb | 80/20 fat ratio preferred |
| Medium Onion 🧅 | 1 whole | Diced, yellow or white |
| Garlic Cloves 🧄 | 4 cloves | Minced for flavor depth |
| Cornmeal 🌽 | ½ cup | Fine grind for crispiness |
| Shredded Cheddar Cheese 🧀 | 2 cups | Medium or sharp variety |
| Milk 🥛 | 1 ½ cups | Whole milk for creaminess |
| Butter 🧈 | ½ cup | Unsalted, melted |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
| Worcestershire Sauce 🍯 | 1 tbsp | For umami depth |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening sauce |
| Parsley 🌿 | ¼ cup | Fresh, chopped for garnish |
The potatoes are the star here—russets are ideal for their starchy texture, but Yukon Golds work too. Thinly slicing them (about 1/8-inch thick) ensures even cooking and maximum creaminess. Costco or Trader Joe's often carry pre-sliced potatoes, but slicing them yourself guarantees better texture. For the ground beef, 80/20 fat ratio is crucial—it stays juicy while cooking on top of the potatoes. If you can't find it, 85/15 works in a pinch, but expect slightly less moisture. The onions and garlic should be fresh, not dried or powdered—freshly minced garlic makes all the difference in flavor.
No cornmeal? Crushed cornflakes or panko work as a substitute, though the texture will be slightly different. The cheddar cheese can be swapped for Monterey Jack or pepper jack for a milder or spicier kick. If you're watching fat content, low-fat milk and butter won't compromise the dish much, but the sauce will be slightly lighter. For extra richness, add a splash of heavy cream to the sauce. The Worcestershire sauce adds depth—if you don't have it, a dash of soy sauce or fish sauce can mimic the umami, though the flavor will differ slightly. Fresh parsley is best for garnish, but dried works if you're in a bind (use half the amount).
This dish reheats beautifully—cover with foil and bake at 350°F for 20 minutes to restore crispiness. Store leftovers in the fridge for up to 4 days, though the cornmeal topping may soften slightly. For longer storage, freeze portions for up to 3 months—just thaw overnight in the fridge before reheating. The best part? The flavors meld even more overnight, making it taste even better the next day. Serve with a simple green salad or crusty bread to round out the meal.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s literally one pan—no fussing with multiple dishes. Slice the Russets thin, layer them with the seasoned beef and onion, then let the oven do the work. That’s it. (Yes, even on a Tuesday night.)
- Garlic-Beef Hug: The ground beef gets browned with garlic and onion first, so every bite has that deep, savory punch. Add the creamy sauce and cornmeal topping, and you’ve got a dish that tastes like it simmered all day—without the wait.
- Lunchbox Hero: Between us, this is my secret weapon for meal prep. The leftovers reheat beautifully, and the crispy edges stay intact. Pack it in a container, and suddenly you’ve got a hearty lunch for the office—or a picnic for the kids.
- Budget Win: Russets and ground beef are pantry staples, and this recipe stretches them into a filling meal. Honestly, I’ve made it for game nights, family dinners, and even a quick Sunday supper—never once regretting the ingredients.
Step-by-step instructions for betty Crocker scalloped potatoes and hamburger
This one-pan method delivers crispy cornmeal-topped comfort with minimal cleanup.
Prepare the Potato and Beef Base
Preheat your oven to 375°F. Peel and thinly slice the 3 lb russet potatoes into ⅛-inch thick rounds. You'll need about 6 cups of slices—this ensures even layers. Spread them on a baking sheet and toss with 1 tsp salt and ½ tsp black pepper.
In a large skillet over medium-high heat, brown the 1.5 lb ground beef with the 1 whole medium onion and 4 cloves minced garlic. Drain excess fat, leaving about 1 tablespoon in the pan. Stir in 1 tbsp Worcestershire sauce and 2 tbsp all-purpose flour, cooking for 2 minutes until thickened.
Layer Potatoes and Seasoned Beef
In a 9x13-inch baking dish, spread half the potato slices in an overlapping pattern. Top with half the beef mixture, then sprinkle with 1 cup shredded cheddar cheese. Repeat with remaining potatoes, beef, and cheese. Pour 1.5 cups milk evenly over the top.
Gently press down on the top layer to ensure even contact with the liquid. This prevents air pockets that could lead to uneven cooking. The potatoes should be mostly submerged but not floating—adjust the milk amount slightly if needed.
Create the Crispy Cornmeal Topping
In a small bowl, mix the 0.5 cup cornmeal, remaining ½ tsp black pepper, and ½ tsp salt. Melt the 0.5 cup butter and stir into the cornmeal mixture until crumbly. Spread this evenly over the casserole.
Here's the secret: The cornmeal topping needs to be evenly distributed and lightly pressed down with your fingers. This creates that signature crispy texture while keeping the potatoes tender underneath. Bake uncovered for 45 minutes.
Finish with Cheese and Broil
After 45 minutes, sprinkle the remaining 1 cup shredded cheddar cheese evenly over the top. Increase oven temperature to broil high and watch carefully—broil for 3-5 minutes until the topping turns golden brown and bubbly.
Remove from oven and let rest for 10 minutes before serving. This resting time allows the juices to redistribute, ensuring each forkful is creamy and flavorful. Garnish with 0.25 cup chopped parsley for freshness.
Serve Warm with Crispy Top
Use a spatula to gently loosen the edges of the crispy topping before serving. The potatoes should be tender when pierced with a fork, with the beef mixture creating pockets of rich flavor throughout. The top should be crispy enough to hold its shape when lifted.
This dish serves 6 hearty portions, perfect for family dinners. The combination of tender potatoes, savory beef, and crispy cornmeal topping delivers classic comfort food at its best.
Pro Tips For Making Betty Crocker Scalloped Potatoes And Hamburger
- PRE-COOK THE BEEF: Brown the ground beef before mixing it into the sauce—this deepens the flavor and prevents a greasy, underseasoned filling. I used to skip this, and the dish always tasted like it needed more salt.
- SLICE POTATOES THIN: Cut the Russets into ¼-inch slices, no thicker—this ensures even cooking and a creamy texture without gummy centers. A mandoline makes this faster, but a sharp knife works too.
- DON’T SKIP THE CORNMEAL: The cornmeal isn’t just for texture—it absorbs moisture and keeps the filling from turning soggy. Stir it into the sauce before adding the potatoes, and don’t skimp.
- BAKE LOW AND SLOW: Cover the dish with foil for the first 45 minutes to steam the potatoes, then uncover and bake another 20 minutes at 350°F. Rushing the bake leads to a dry top.
Flavor customization for this dish
Spicy Kick Addition
For heat lovers, stir 1-2 teaspoons of hot sauce (like Crystal or Cholula) into the beef mixture before layering. For extra depth, add ½ teaspoon cayenne pepper directly to the cornmeal topping. This creates a crispy, spicy crust that contrasts beautifully with the creamy potatoes. 🌶️
Herb-Infused Variations
Swap the parsley garnish for fresh chives or green onions chopped finely. For a Mediterranean twist, add 1 teaspoon dried oregano to the beef mixture and sprinkle with ¼ cup crumbled feta cheese on top before broiling. The herby notes elevate the dish without overpowering the classic flavors.
Cheesy Upgrade Options
Replace half the cheddar with Monterey Jack for a milder, creamier sauce. For a smoky flavor, mix in ½ cup shredded pepper jack and add ¼ teaspoon smoked paprika to the cornmeal topping.
The combination of cheeses creates a richer, more complex flavor profile that pairs perfectly with the savory beef.
Umami Boost Techniques
Add 1 teaspoon soy sauce to the beef mixture for deeper umami flavor. For an extra punch, stir in 1 tablespoon miso paste (white or red) when browning the beef. This works especially well if you're also using Worcestershire sauce—it creates a more complex, savory base for the entire dish.
Sweet & Savory Balance
Add 1 tablespoon brown sugar to the beef mixture for a subtle caramelized sweetness. For a caramelized topping, sprinkle 2 tablespoons granulated sugar over the cornmeal mixture before baking. This creates a beautiful contrast with the savory elements while adding a touch of sweetness that complements the dish perfectly.
Vegetable-Inspired Toppings
For a lighter option, mix ¼ cup finely chopped bell peppers into the cornmeal topping. For a heartier texture, add ¼ cup crushed cornflakes along with the cornmeal. These additions create interesting textures while keeping the dish balanced and flavorful without overpowering the main components.
Nutrition facts
Frequently asked questions
Can I use ground turkey or chicken instead of beef?
Ground turkey or chicken works perfectly, but adjust cooking times slightly. For turkey, use 1 lb instead of 1.5 lb of beef since it's leaner. Chicken should be cooked to 165°F internally, while beef only needs to reach 160°F. The flavor will be milder, so boost seasoning with extra Worcestershire sauce or garlic powder.
Why is my cornmeal topping not crispy?
Crispiness depends on three key factors: butter ratio, oven temperature, and broiling time. Make sure your butter is fully melted and evenly distributed. Bake at 375°F for 45 minutes first, then broil on high for 3-5 minutes until golden. If it's still soft, try pressing the topping down harder before baking or adding 1 extra tablespoon of cornmeal.
Can I make this dish ahead of time?
Yes! Assemble the casserole up to 24 hours ahead and refrigerate uncovered. When ready to bake, add 15-20 minutes to the cooking time (about 60 minutes total). For best results, bake from cold. The flavors actually improve overnight as the potatoes absorb more moisture from the beef mixture.
What's the best way to reheat leftovers?
Cover with foil and reheat at 350°F for 20-25 minutes to restore crispiness. For microwave reheating, sprinkle a few drops of water on the topping first, then cover with a damp paper towel and microwave for 1-2 minutes. The topping may soften slightly, but the potatoes will stay creamy. A quick broil for 2-3 minutes after microwaving helps revive the texture.
Can I make this in a smaller baking dish?
Yes, but reduce the recipe by half for an 8x8-inch dish or one-third for a 9x9-inch. The key is maintaining the same layering ratio: potatoes, beef, cheese, milk, then topping. Baking time will be slightly shorter (35-40 minutes before broiling), but watch closely to prevent overcooking the edges.