Side Dishes
Betty Crocker’s scalloped potatoes and hamburger recipe delivers the ultimate homestyle comfort—creamy, cheesy potato layers paired with savory ground beef for a dish that feels like a warm hug on a plate.
This classic recipe balances rich, tender potatoes with seasoned hamburger, creating a satisfying meal that’s perfect for family dinners or holiday gatherings. The secret lies in layering thin potato slices with a flavorful beef mixture, then baking until golden and bubbly.
The beauty of this recipe is its simplicity: just a few key ingredients and a single baking dish transform into a hearty side that elevates any meal.
Ground beef seasoned with salt, pepper, and a touch of paprika forms the base, while thinly sliced potatoes soak up the creamy cheese sauce as they bake. The result is a dish that’s foolproof, with layers of texture and flavor that come together effortlessly.
What makes this recipe special is how the flavors meld—tender potatoes absorb the savory beef and rich cheese, while the top layer develops a golden crust that’s impossible to resist.
The dish is ready in about 45 minutes, making it ideal for busy weeknights or special occasions when you want something hearty and comforting. Each bite delivers a perfect balance of creamy, cheesy goodness with the deep, meaty flavor of the hamburger.
Serve this classic dish alongside roasted vegetables or a fresh green salad for a complete meal that feels like a home-cooked masterpiece. The layered presentation not only looks impressive but also ensures every forkful is packed with flavor. Let’s get started on creating this timeless Betty Crocker favorite!
Ingredients for betty crocker scalloped potatoes and hamburger
Six key ingredients transform into a creamy, cheesy, meaty comfort classic.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lb | Thinly sliced, peeled preferred |
| Ground Beef (80/20) 🥩 | 1 ½ lb | Lean-to-fat ratio for flavor |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, medium grate preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for creaminess |
| Milk 🥛 | ½ cup | Whole milk for richness |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
| Paprika 🌶️ | 1 tsp | Smoked or sweet variety |
| Garlic Powder 🧄 | ½ tsp | For extra depth |
| Butter 🧈 | ½ cup | Unsalted, melted |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening sauce |
| Green Onion 🧅 | 3 whole | Sliced, for garnish |
The potatoes are your canvas here—Russets are the gold standard for slicing thin and crisping perfectly. Costco or Walmart usually have them pre-bagged in 5-pound bags, which is a game-changer for this recipe. If you're peeling them, go for paper-thin slices—about 1/8-inch thick. The secret? Soak the slices in cold water for 10 minutes before layering to keep them crisp. For the beef, 80/20 ground chuck is non-negotiable—it's lean enough to cook through but has enough fat to stay juicy. Trader Joe's sells it pre-seasoned, but I always buy plain and season it myself for more control.
No heavy cream? Half-and-half works in a pinch, but you'll lose some richness. The cheese is where you can get fancy—sharp cheddar from a deli counter melts better than pre-shredded. Short on green onions? Fresh chives or scallions are perfect swaps. The butter matters too—unsalted, high-fat butter gives the best flavor. If you're watching calories, you can use light cream cheese mixed with milk>, but trust me on the full-fat version. For the flour, King Arthur or Gold Medal brands are my go-to—they thicken smoothly without clumping.
This dish is a make-ahead dream. Assemble it the night before and refrigerate—it'll taste even better the next day. Reheats beautifully in the oven at 350°F for 20-25 minutes until bubbly. Leftovers keep for 4 days in the fridge, and freezes for 2 months if you portion it into airtight containers. Pro tip: Sprinkle extra cheese on top before baking for that perfect golden crust—worth the extra minute.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to scrub pots—just brown the beef, slice the potatoes, dump everything in one dish, and let the oven do the work. No chopping boards left out overnight, no mystery stains.
- Creamy-Meaty Bliss: That 80/20 ground beef keeps it juicy, while the heavy cream and cheddar melt into a rich, tangy sauce that clings to every forkful. Honestly, the first bite makes me forget it’s a "comfort food"—it’s just good.
- Leftovers That Don’t Suck: Unlike casseroles that turn gluey, this reheats like a dream—crispy edges, warm filling, no sad textures. I make double batches because it’s the only dish my picky teenager actually finishes.
- Budget-Friendly Feast: Russets are cheap, ground beef stretches far, and a block of cheddar lasts forever. Between us, this is how I feed my family for under $10 while still feeling fancy. (Yes, even on a Tuesday night.)
Step-by-step instructions for Betty Crocker scalloped potatoes and hamburger recipe
This classic casserole combines tender potatoes with savory ground beef for ultimate comfort food.
Prepare the Potatoes for Perfect Layers
Peel the 3 lb russet potatoes and slice them into thin, even rounds about ⅛-inch thick. I like to use a mandoline for consistent slices, but a sharp knife works too if you're careful. Soak the sliced potatoes in cold water for 10 minutes to remove excess starch, then drain and pat them completely dry with paper towels. This step ensures your layers stay crispy rather than mushy.
Preheat your oven to 375°F. Grease a 9x13-inch baking dish with some of the 0.5 cup melted butter. The butter will help create a golden crust on top while keeping the potatoes from sticking. Spread half of the potato slices in the bottom of the prepared dish, overlapping slightly but not too tightly—you want room for the sauce to penetrate.
Cook the Ground Beef Mixture
In a large skillet over medium-high heat, brown the 1.5 lb ground beef (80/20) until it loses its raw color, about 5-6 minutes. Break it up with a wooden spoon as it cooks. Drain any excess fat, but leave about 1 tablespoon in the pan for flavor. Add the 2 tbsp all-purpose flour and stir constantly for 1 minute to cook off the raw taste.
Pour in the 1 cup heavy cream and 0.5 cup milk, stirring until smooth. Add the seasonings: 1.5 tsp salt, 1 tsp ground black pepper, 1 tsp paprika, and 0.5 tsp garlic powder. Let the mixture simmer for 3-4 minutes until it thickens slightly. This rich, flavorful sauce will be the perfect companion to your potatoes.
Layer and Assemble the Casserole
Spread half of the cooked ground beef mixture over the first layer of potatoes. Then add another layer of potato slices, again overlapping slightly. Repeat with the remaining beef mixture and potatoes, finishing with a final layer of potato slices. The top layer should be even—press down gently to ensure good contact between layers.
Sprinkle the 2 cups shredded sharp cheddar cheese evenly over the top. The cheese will melt into a golden blanket, creating that perfect casserole crust we all love. Dot the top with any remaining melted butter from the 0.5 cup total. This extra fat will promote browning and add richness.
Bake to Golden Perfection
Cover the baking dish tightly with aluminum foil and bake for 45 minutes. This initial covered baking time allows the layers to soften and the flavors to meld without drying out. After 45 minutes, remove the foil and bake for another 15-20 minutes until the top is golden brown and bubbly.
Let the casserole rest for 10 minutes before serving. This resting period allows the juices to redistribute, ensuring each bite is moist and flavorful. Garnish with sliced green onions for a fresh pop of color and brightness. Serve warm with crusty bread or a simple green salad for a complete meal.
Pro Tips For Making Betty Crocker Scalloped Potatoes And Hamburger
- PARBOIL POTATOES FIRST: I learned this the hard way—skipping the parboil means uneven cooking and that dreaded gummy center. Slice your Russets into ¼-inch rounds, boil them for exactly 5 minutes in salted water, then drain. This keeps them from turning to mush while baking, and they’ll soak up that creamy sauce like a dream.
- BROWN THE BEEF LOW: High heat sears, but low and slow builds flavor. Cook your 80/20 ground beef over medium-low until it’s just browned (not crispy), breaking it up with a spoon as it cooks. You’re not making burgers here—you’re making a rich, meaty base, and rushing this step means bland, greasy hamburger bits.
- LAYER POTATOES TIGHT: Don’t leave gaps—this isn’t a potato puzzle. After draining the parboiled slices, press them firmly into the dish in a single layer, overlapping slightly if needed. The tighter the fit, the less chance they’ll slide or steam unevenly. (Yes, it’ll look like a brick, but that’s how you get that perfect creamy crust.)
- STIR THE CHEESE SAUCE: The recipe might say “stir in the cheese,” but that’s not enough. Once you mix the heavy cream, milk, and shredded cheddar, simmer it for 2–3 minutes while stirring constantly—especially at the bottom of the pan. Lumpy sauce ruins everything, and skipping this step means you’ll end up scraping cheese globs off your fork later.
Regional styles of this recipe
Midwest Classic
This dish is a true Midwest homestyle staple, where hearty casseroles like scalloped potatoes and hamburger became Sunday dinner traditions. In states like Ohio and Indiana, families often served this with cornbread or green beans to round out the meal.
The ground beef adds that extra savory depth that Midwestern cooks love—think of it as the perfect balance to the creamy potatoes. I remember my grandmother always adding a pinch of nutmeg to the cheese sauce for that extra warmth. 🌽
Southern Comfort Twist
Down South, this recipe gets a smoky kick with the addition of hot sauce or crumbled bacon mixed into the beef layer. States like Texas and Louisiana might also swap the sharp cheddar for pepper jack or even gouda for a sharper bite.
A sprinkle of paprika on top before baking gives it that signature Southern golden crust. I’ve seen versions where the beef is pre-cooked with diced onions and bell peppers for extra texture. 🌶️
New England Creaminess
In New England, where dairy is king, this dish becomes even richer with the addition of sour cream or cream cheese mixed into the cheese sauce. The potatoes are often sliced even thinner to achieve that signature crispy edge while staying tender inside.
A dash of thyme or rosemary in the beef mixture adds an aromatic touch that feels very coastal. I’ve heard locals serve it with clams or lobster on the side for a seafood twist. 🍃
Western Ranch Adaptation
Out West, especially in California and Colorado, this dish gets a ranch-style upgrade—think avocado slices on top or a drizzle of salsa verde for brightness.
The ground beef might be swapped for ground turkey or beef chili for a lighter option, but the creamy potato layers stay the same. A sprinkle of fresh cilantro or lime zest adds a fresh contrast to the richness.
I love how the high-altitude baking in Colorado gives the cheese a deeper caramelization. 🏔️
Appalachian Heartiness
In the Appalachian region, this dish is all about rustic simplicity—often made in cast-iron skillets for that extra crispy bottom. The beef is seasoned with black pepper and garlic powder, and sometimes even a splash of hot sauce for heat.
The potatoes are left slightly thicker to hold up to the hearty flavors. A side of buttermilk biscuits completes the meal. I’ve seen versions where sausage is mixed into the beef for extra depth. 🏡
Modern Fusion Twist
For a contemporary take, try adding caramelized onions or mushrooms to the beef layer for extra umami. A sprinkle of parmesan cheese on top adds a nutty finish.
Some chefs even deconstruct the dish into individual ramekins for a gourmet touch. I’ve experimented with adding roasted garlic to the butter for extra richness—it’s a game-changer! 💡
Nutrition facts
Frequently asked questions
Can I use ground turkey instead of beef in this recipe?
Yes! Ground turkey works beautifully and keeps the dish lighter. Use 1.5 lb of 93% lean ground turkey and add 1 tsp extra paprika or garlic powder to compensate for the milder flavor. For best results, brown the turkey thoroughly to avoid dryness.
How do I prevent the top from getting too browned before the potatoes are done?
Cover the dish tightly with foil during the first 45 minutes of baking, then remove it only for the final 15-20 minutes to crisp the top. For extra insurance, place a sheet of parchment paper over the cheese before baking—it reflects heat and prevents over-browning.
Can I make this dish ahead of time?
Assemble the casserole in an oven-safe dish up to 24 hours ahead and refrigerate. Bake directly from the fridge at 375°F, adding 10-15 minutes to the total baking time. The flavors actually deepen after resting overnight.
What's the best way to reheat leftovers?
Cover with foil and reheat at 350°F for 20-25 minutes until bubbly. For a crispy top, uncover for the last 5 minutes. Microwaving works too—cover with a damp paper towel and heat in 30-second intervals until warmed through.
Can I substitute the heavy cream for something lighter?
For a lighter version, replace the heavy cream with 1 cup whole milk and 2 tbsp cream cheese. The dish will be slightly less rich but still delicious. For extra creaminess without heavy cream, try half-and-half mixed with 1 tbsp melted butter.