Side Dishes
This Betty Crocker scalloped potatoes and hamburger recipe delivers the ultimate one-pan comfort dish with a crispy golden top and melty cheese that pulls apart perfectly. The classic combination of tender potatoes layered with seasoned hamburger creates a hearty side that feels like a hug in a casserole dish.
I’ve refined this recipe over years to ensure the potatoes stay creamy while the cheese forms that irresistible crust—just like the ones we loved from childhood.
The beauty of this dish lies in its simplicity: 30 minutes of prep followed by 45 minutes of baking at 375°F yields a restaurant-quality result without requiring fancy techniques.
The key is using a mix of shredded cheddar and American cheese for that signature stretchy, melty texture, while the hamburger adds savory depth that balances the richness. This recipe works equally well as a side for Thanksgiving turkey or a main dish when paired with a fresh green salad.
What makes this version special is the foolproof layering method—potatoes first, then hamburger, then cheese—that guarantees even cooking and maximum flavor in every bite. The crispy top forms naturally as the cheese browns, creating a satisfying contrast to the tender layers beneath.
It’s the kind of dish that tastes even better the second day, making it perfect for meal prep or holiday gatherings.
For an extra touch, sprinkle a pinch of paprika on the cheese before baking to enhance that golden crust, or serve with crusty bread to soak up every last bit of creamy sauce.
The result is a comforting, crowd-pleasing meal that brings back memories while delivering professional-quality results. Let’s get cooking!
Ingredients for betty crocker scalloped potatoes and hamburger
Pantry staples and a few specialty touches for that nostalgic Betty Crocker comfort.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lb | Thinly sliced, peeled for even cooking |
| Ground Hamburger 🥩 | 1 lb | 80/20 fat ratio preferred for flavor |
| Shredded Sharp Cheddar Cheese 🧀 | 2 cups | Freshly shredded for best melt |
| Shredded American Cheese 🧀 | 1 cup | For signature stretchy texture |
| Heavy Cream 🥛 | 1 cup | Full-fat for creamy consistency |
| Milk 🥛 | ½ cup | Whole milk preferred |
| Butter 🧈 | 4 tbsp | Unsalted, melted |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening sauce |
| Salt 🧂 | 1 ½ tsp | Kosher salt preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Garlic Powder 🧄 | ½ tsp | For savory depth |
| Onion Powder 🧅 | ½ tsp | Fresh ground preferred |
| Paprika 🌶️ | ¼ tsp | Smoked for golden crust |
The Russet potatoes are non-negotiable for this dish—their high starch content ensures that creamy texture we all love. Buy organic if possible, or at least look for potatoes with smooth, unblemished skins at Whole Foods or your local grocery store's produce section. Thin slicing is key: use a mandoline for even slices, or carefully hand-slice with a sharp knife. The ground hamburger should be 80/20 fat ratio—this isn't the time for lean ground beef. Trader Joe's and Costco both carry excellent quality at reasonable prices. For the cheeses, Kraft Natural shredded cheddar and American are the classic choices, but freshly grated always melts better.
No heavy cream? Half-and-half works in a pinch, though the texture will be slightly lighter. Substituting low-fat milk for whole milk will make the dish less creamy, but it's better than nothing. The hamburger can be ground turkey or beef if preferred, but the fat content is crucial for moisture. Diamond Crystal baking powder (if you ever need to adjust the sauce) works better than aluminum-free brands. For the spices, Penzeys or bulk bins at natural markets offer the freshest options, but don't stress if you're using store-bought. The paprika is worth the small investment—smoked paprika from McCormick adds that authentic golden hue.
This dish reheats beautifully—3-4 minutes at 350°F is perfect for restoring that crispy top. Store leftovers in an airtight container for up to 5 days in the fridge, or freeze for 3 months by portioning into individual servings. For meal prep, assemble the dish ahead but bake it fresh—this ensures that crispy cheese crust. The sauce thickens as it cools, so don't be tempted to add extra milk while reheating. A sprinkle of extra paprika before serving adds that restaurant-quality finish.
Why You'll Love This Recipe
- Here’s what sold me: that crispy top from the American cheese meets the creamy, buttery layers underneath, and the sharp cheddar adds just enough tang to keep it interesting. It’s the kind of dish where every bite feels like a reward.
- One-Pan Magic: I swear by this recipe when I’m too tired to wash extra dishes—just slice those Russets, brown the hamburger, layer everything, and let the oven do the work. The heavy cream and cheeses melt right into the potatoes, so you end up with a dish that’s basically a hug in casserole form.
- Cheesy Crispy Perfection: Here’s what sold me: that crispy top from the American cheese meets the creamy, buttery layers underneath, and the sharp cheddar adds just enough tang to keep it interesting. It’s the kind of dish where every bite feels like a reward.
- Leftovers That Don’t Suck: Between us, most casseroles turn into sad, dry leftovers—but not this one. The hamburger stays juicy, the potatoes hold their shape, and the cheeses keep it rich. I’ve reheated portions for days, and it’s still as good as the first time.
Step-by-step instructions for Betty Crocker scalloped potatoes and hamburger
Here's the straightforward method for achieving that perfect golden crust and creamy, cheesy filling.
Prepare the Potatoes for Even Cooking
Peel the 3 lb russet potatoes and slice them into ¼-inch thick rounds using a mandoline or sharp knife. You'll need about 12-15 slices total. Soak the slices in cold water for 5 minutes to remove excess starch, then drain and pat completely dry with paper towels. This step is crucial—wet potatoes steam instead of crisping.
Arrange the potato slices in a single layer on a baking sheet. Brush each slice lightly with 2 tablespoons of the melted butter (reserve the remaining 2 tablespoons for later). The butter creates a barrier that prevents the potatoes from sticking together and promotes that golden crust we're after.
Build the Layered Casserole
Preheat your oven to 375°F. In a large skillet, cook the 1 lb ground hamburger over medium heat until browned, breaking it apart with a wooden spoon. Drain any excess fat, then stir in the 2 tablespoons all-purpose flour, 1.5 teaspoons salt, 0.5 teaspoon ground black pepper, 0.5 teaspoon garlic powder, 0.5 teaspoon onion powder, and 0.25 teaspoon paprika. Cook for 1 minute to toast the spices.
In a separate bowl, whisk together the 1 cup heavy cream, 0.5 cup milk, and the remaining 2 tablespoons melted butter. Pour this mixture over the cooked hamburger and stir until smooth. This creates the creamy base that will bind everything together.
Assemble the Casserole for Perfect Texture
In a 9x13-inch baking dish, layer half the potato slices on the bottom, slightly overlapping. Sprinkle 1 cup shredded sharp cheddar cheese and ½ cup shredded American cheese evenly over the potatoes. Add half the hamburger mixture, then repeat with another layer of potatoes, remaining cheeses, and the rest of the hamburger mixture.
Press down gently on each layer to ensure even contact with the liquid below. This prevents air pockets that would lead to uneven cooking. The cheese should melt slightly from the heat of the hamburger mixture, creating a cohesive base.
Bake to Crispy Perfection
Cover the baking dish tightly with aluminum foil and bake for 45 minutes. Remove the foil and bake for another 15 minutes until the top is deep golden brown and bubbly. The edges should be crispy while the center remains creamy—this is your visual cue that it's done.
Here's the thing—don't overbake. You want the top to be crispy but the filling still warm and gooey. If it starts to brown too quickly, tent loosely with foil to prevent burning while allowing the top to crisp.
Rest and Serve Warm
Let the casserole rest for 10 minutes before serving. This allows the layers to set slightly and makes it easier to cut clean slices. The potatoes should be tender when pierced with a fork, and the cheese should be fully melted with a glossy sheen.
Serve immediately with a side of steamed green beans or a simple garden salad. The crispy top contrasts beautifully with the creamy, cheesy filling—this is what makes this dish so comforting. Each bite delivers that perfect balance of textures and flavors that's hard to resist.
Pro Tips For Making Betty Crocker Scalloped Potatoes And Hamburger
- PARBOIL POTATOES FIRST: I learned this the hard way—skipping the parboil means your layers will either turn to mush or stay rock-hard. Slice your Russets thin (about 1/8-inch), boil them for exactly 3 minutes, then drain and pat dry before layering. The starch release keeps them from dissolving into glue when baked.
- SAUTE HAMBURGER UNTIL DONE: No one wants mushy meat in their casserole. Cook the ground beef until it’s fully browned and no longer pink—then drain it on paper towels to remove excess grease. Overlooking this step turns your dish into a sad, greasy puddle instead of a rich, savory base.
- LAYER CHEESE STRATEGICALLY: Sharp cheddar melts faster and can turn stringy if overbaked, while American cheese stays gooey longer. Start with a sprinkle of American on the bottom, then alternate layers with cheddar on top. Finish with a final layer of American—this guarantees a creamy, pull-apart texture without cheese separation.
- USE HALF-AND-HALF FOR CREAM: Heavy cream makes the sauce too rich and can curdle under the heat. Mix it 50/50 with whole milk or swap in half-and-half for a smoother, less likely-to-separate sauce. Trust me, your casserole won’t fall apart when you cut into it.
Best sauces and condiments for this betty crocker scalloped potatoes and hamburger
Classic Gravy Base
This dish shines when topped with a simple homemade gravy that soaks into every layer. Start by deglazing the skillet you cooked the hamburger in with ½ cup beef broth and 1 tablespoon all-purpose flour, whisked together.
Simmer for 3-4 minutes until thickened, then season with ½ teaspoon salt and ¼ teaspoon black pepper. Pour it over the casserole just before serving—it adds an extra layer of richness that ties everything together. 🥄
Creamy Horseradish Sauce
For a tangy kick, whip up a quick horseradish cream sauce using ½ cup sour cream, 1 tablespoon prepared horseradish (like Gourmet Garden), and a pinch of salt.
Drizzle it over individual portions before serving—it cuts through the richness while adding a sharp, refreshing contrast. This works especially well if you prefer a lighter topping than gravy.
Garlic Butter Drizzle
Melt 2 tablespoons butter with 1 minced garlic clove and a pinch of salt until fragrant. Drizzle this over the top of the casserole just before serving for a burst of aromatic flavor.
The garlic enhances the savory notes of the hamburger and cheese, making each bite even more satisfying. This takes 2 minutes to prepare and elevates the dish instantly. 🧄
Spicy Ketchup Glaze
For a nostalgic touch, mix 2 tablespoons ketchup (like Heinz) with 1 teaspoon apple cider vinegar and a pinch of cayenne pepper. Brush this glaze over the top of the casserole during the final 5 minutes of baking.
The result? A glossy, slightly sweet, and spicy crust that reminds me of classic diner-style comfort food. It’s a crowd-pleaser, especially for kids or picky eaters.
Cheesy Broccoli Topping
For a veggie-packed twist, blend 1 cup steamed broccoli florets into the cheese layer before baking. Mix in ½ cup shredded cheddar and ¼ cup shredded mozzarella for extra creaminess. The broccoli adds a subtle sweetness and texture contrast that pairs beautifully with the savory hamburger.
This variation is perfect for those who want to sneak in some greens without sacrificing comfort. 🥦
Sour Cream and Chive Garnish
Finish your dish with a dollop of sour cream swirled into the creamy sauce and a sprinkle of fresh chives**. The cool, tangy sour cream balances the richness, while the chives add a bright, fresh note that cuts through the heaviness.
This is my go-to garnish for serving—it’s simple, elegant, and always impresses guests. Use 2 tablespoons sour cream per serving for the best texture. ✨
Nutrition facts
Frequently asked questions
Can I make this dish ahead of time for a potluck?
Assemble the casserole in your baking dish, cover tightly with foil, and refrigerate for up to 24 hours before baking. When ready to serve, bake at 375°F for 55-60 minutes (10 minutes longer than fresh) to restore the crispy top. The flavors actually deepen overnight, making it perfect for gatherings.
What if I don't have heavy cream? Can I substitute?
Yes, you can use half-and-half or even whole milk in a pinch, though the texture will be slightly lighter. For best results, combine ¾ cup half-and-half with ¼ cup melted butter to mimic the richness. The dish will still be delicious but may not have that same velvety consistency.
How do I prevent the potatoes from getting mushy?
Soak the sliced potatoes in cold water for 5 minutes to remove excess starch, then pat them completely dry. Also, avoid overcrowding the baking dish—use 9x13-inch for the recipe to allow even cooking. The key is ¼-inch thick slices and a 45-minute covered bake before uncovering for crisping.
Can I use ground turkey instead of hamburger?
Certainly! For best results, use 93% lean ground turkey (not extra lean) to maintain moisture. Season it identically, but expect slightly less rich flavor. The texture will be lighter, but the dish still works wonderfully. For extra flavor, add ½ teaspoon smoked paprika to the turkey mixture.
What's the secret to that perfect crispy cheese top?
Combine shredded cheddar and American cheese for the best melt. Use freshly shredded cheese (pre-shredded contains anti-caking agents that prevent proper melting). Sprinkle ¼ teaspoon paprika on top before the final 15 minutes of baking—this enhances browning. Also, uncover the dish for the last 10-15 minutes to let the cheese crisp.