Side Dishes
Betty Crocker's original scalloped potatoes recipe delivers that nostalgic, golden-brown comfort we all crave—layered potatoes with crispy cornmeal crowns that make every bite irresistible. This classic side dish has been a kitchen staple for generations, and the secret lies in its simple yet precise technique.
The combination of tender potatoes, creamy cheese sauce, and that signature crunchy topping creates a dish that feels like home.
What sets this recipe apart is the attention to detail in layering and baking. Thinly sliced potatoes absorb the rich, buttery cheese mixture perfectly, while the cornmeal topping ensures that crispy texture we all love.
The process is straightforward but requires patience—allowing the potatoes to bake slowly creates that ideal balance between tender centers and crispy edges. This is the kind of dish that pairs beautifully with roasted meats or stands alone as a satisfying meal.
By the time it emerges from the oven, you'll have a dish that's creamy, cheesy, and just crispy enough to satisfy even the pickiest eaters. The aroma alone will have everyone gathering around the table, and the first bite delivers that perfect combination of textures and flavors.
Whether you're serving it at a holiday dinner or a weeknight family meal, this recipe never disappoints.
For those looking to modernize the classic, pre-sliced potatoes save time without sacrificing quality, and optional additions like bacon or fresh herbs can elevate the dish even further. Let's get started on creating this timeless comfort food that brings warmth and satisfaction to every meal.
Ingredients for original betty crocker scalloped potato
Six simple ingredients transform into nostalgic, golden scalloped potatoes with crispy cornmeal crowns.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lb | Thinly sliced, peeled if preferred |
| Heavy Cream 🥛 | 2 cups | Full-fat for creaminess |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Cornmeal 🌽 | ½ cup | Fine grind for crispiness |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for melting |
| Milk 🥛 | 1 cup | Whole milk preferred |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | 1 tsp | For subtle depth |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening sauce |
| Fresh Parsley 🌿 | ¼ cup | Chopped, optional garnish |
The potatoes are the star, so Russet is your best bet—they slice thin and soak up the cheese sauce perfectly. Pre-sliced potatoes at Trader Joe's save time, but if you're slicing yourself, aim for 1/8-inch thick slices. The cheese matters too: sharp cheddar melts best, but a mix of cheddar and Gruyère adds complexity. For the cornmeal, Bob's Red Mill fine grind gives that signature crunch—don't substitute with coarse meal. And grab that heavy cream from the back of the fridge while it's still cold.
No heavy cream? Half-and-half with an extra tablespoon of butter works in a pinch. Short on cheddar? Parmesan or Swiss add different flavors—just reduce the amount by half. The parsley is optional but adds freshness; dried parsley at one-third the amount is fine if you're out. For the garlic powder, fresh minced garlic (1/2 tsp) is worth the extra minute if you've got it. The flour is just to thicken the sauce—don't skip it, but don't overmix or you'll get lumps. And if you're feeling fancy, add a pinch of nutmeg to the cheese sauce for that classic touch.
This dish reheats beautifully—just cover with foil and warm in the oven for 15-20 minutes. Leftovers keep for 3-4 days in the fridge, but honestly, it's even better the next day once everything melds. For make-ahead prep, assemble the dish in a baking dish, cover, and refrigerate for up to 24 hours before baking. The cornmeal topping stays crispy if you bake it straight from the fridge—just add 5-10 minutes to the baking time.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe because it’s that easy—just slice, layer, and bake. No fancy techniques, no extra pots, and the cornmeal crust adds a satisfying crunch without extra effort.
- Cheesy Creamy Bliss: That sharp cheddar melted into rich heavy cream? It’s the kind of comfort food that makes you slow down. The butter keeps it tender, while the cheese pulls everything together in the best way.
- Weeknight Hero: Between us, this is my go-to when I need something hearty but still feels special. Serve it alongside a simple salad or roasted veggies, and you’ve got dinner covered—no stress, no fuss.
- Budget-Friendly Leftovers: Russets are cheap, and this dish stretches easily. Make a big batch, reheat slices in the oven, and suddenly you’ve got lunch for days. (Yes, even on a Tuesday night.)
Instructions for betty Crocker's original scalloped potatoes
Here's how to make this classic comfort dish with that signature crispy cornmeal crown.
Prepare the Potatoes for Perfect Layers
Start by peeling the 3 lb russet potatoes if you prefer, then slice them paper-thin—about ⅛-inch thick. I like to use a mandoline for even slices, but a sharp knife works too if you're careful. As you slice, soak the potatoes in cold water for 10 minutes to remove excess starch. This keeps them from turning mushy when baking.
Drain and pat them completely dry with paper towels. The drier they are, the crispier your final dish will be. Arrange the slices in a single layer on a baking sheet and sprinkle lightly with ½ teaspoon of the 1.5 tsp salt. This helps draw out any remaining moisture before assembly.
Build the Creamy Cheese Sauce
In a medium saucepan, melt the 0.5 cup unsalted butter over medium heat. Once melted, whisk in the 2 tbsp all-purpose flour to make a roux. Cook for 1-2 minutes until it turns a light golden color—this removes the raw flour taste. Slowly pour in the 1 cup milk while whisking constantly to prevent lumps.
Add the 2 cups heavy cream, 1 tsp garlic powder, and 0.5 tsp ground black pepper. Bring the mixture to a gentle simmer and cook for 5-7 minutes until it thickens enough to coat the back of a spoon. Remove from heat and stir in the 2 cups shredded sharp cheddar cheese until completely melted and smooth. This sauce is the heart of your scalloped potatoes, so taste and adjust seasoning if needed.
Assemble the Layers for Maximum Crispiness
Preheat your oven to 375°F. Grease a 9x13-inch baking dish with butter. Start by layering half of the potato slices on the bottom, slightly overlapping them. Pour half of the cheese sauce evenly over the potatoes. Sprinkle half of the 0.5 cup cornmeal evenly over the sauce—this is what creates that signature crispy crown.
Repeat with the remaining potato slices, cheese sauce, and cornmeal. The cornmeal should be sprinkled right on top of the final layer. Press down very gently on the top layer to help the potatoes absorb the sauce and prevent them from floating during baking. This layering technique is key to that classic scalloped potato texture.
Bake to Golden Perfection
Place the baking dish on the middle rack of your oven and bake for 45-55 minutes. You'll know it's done when the top is golden brown and the edges are bubbling. If it browns too quickly, tent with foil to prevent burning. The potatoes should be tender when pierced with a fork, and the sauce should be thick and creamy.
Let the scalloped potatoes rest for 10 minutes before serving. This resting time allows the layers to set and makes it easier to slice. Garnish with the 0.25 cup chopped fresh parsley just before serving. Each bite should deliver that perfect combination of crispy cornmeal crown, creamy cheese sauce, and tender potatoes.
Pro Tips For Making Original Betty Crocker Scalloped Potato
- SOAK THOSE SLICES: The recipe calls for thinly sliced Russets, and I learned this the hard way—skipping the 10-minute soak in cold water makes them gummy. Pat them dry afterward with a kitchen towel, or that cornmeal topping won’t stick worth a damn.
- MELT THE CHEESE FIRST: Sharp cheddar’s got a stubborn streak. Melt it gently in a microwave-safe bowl with a splash of heavy cream (just enough to loosen it) before adding it to the dish. This keeps the sauce smooth instead of lumpy, and the cheese distributes evenly—no surprise clumps when you pull it out.
- DON’T OVERMIX THE CREAM: After the potatoes bake, the recipe says to mix the cream into the cornmeal topping. Here’s the thing: stir just until combined. Overmixing turns the topping into a paste, and you’ll end up with a sad, flat crust instead of that crispy, golden layer you’re after.
- BAKE UNTIL GOLDEN, NOT JUST SOFT: The recipe’s baking time is a guideline, not a law. Pull it out when the top is deep golden brown—almost like toasted bread—with a few spots of caramelization. If it’s just pale yellow, it’s not done. Broil for 2-3 minutes at the end if needed, but watch it like a hawk—it burns faster than you think.
Perfect pairings for this dish
Classic Roasted Meat
Betty Crocker’s original scalloped potatoes pair perfectly with herb-roasted chicken or garlic butter steak. The creamy, cheesy potatoes balance the savory richness of roasted meats beautifully.
I like to serve them alongside a juicy roasted chicken thigh at 425°F for 45 minutes, basted with 2 tbsp melted butter and 1 tsp thyme. The crispy cornmeal crown contrasts wonderfully with the tender, golden-brown meat. 🍗
Comforting Meatloaf
For a hearty weeknight meal, pair these scalloped potatoes with classic meatloaf. A well-seasoned loaf with ground beef, breadcrumbs, and Worcestershire sauce complements the creamy potatoes perfectly. I use a 9x5-inch loaf pan and bake at 375°F for 50 minutes.
The savory, slightly sweet flavors of the meatloaf harmonize with the cheesy, crispy potatoes for a nostalgic, satisfying meal.
Fresh Garden Salad
A simple mixed greens salad with a light vinaigrette brightens up the richness of scalloped potatoes. Toss 4 cups baby spinach, ½ cup cherry tomatoes, and ¼ cup shaved Parmesan with 2 tbsp olive oil and 1 tbsp balsamic vinegar.
The acidity cuts through the creaminess, making each bite feel fresh and balanced. Add a handful of toasted walnuts for crunch if you like texture. 🥗
Buttery Dinner Rolls
No meal is complete without warm, buttery dinner rolls to soak up the extra cheese sauce. I love using store-bought rolls (like Pillsbury Cinnamon Rolls) or homemade brioche rolls brushed with melted butter and baked at 350°F for 12 minutes.
The soft, pillowy texture contrasts perfectly with the crispy potatoes, making every bite even more satisfying.
Creamy Corn on the Cob
For a Southern-inspired spread, add grilled corn on the cob slathered with butter and chili-lime seasoning. The sweetness of the corn balances the richness of the scalloped potatoes, while the lime adds a bright, zesty kick.
Grill the corn over medium heat for 10-12 minutes, then brush with 2 tbsp melted butter and sprinkle with ¼ tsp chili powder and ½ tsp lime zest. Serve with extra cornmeal for dipping if you're feeling fancy. 🌽
Creamy Side Dish
If you're serving scalloped potatoes as a standalone dish, consider pairing them with a simple green bean almondine. Sauté 1 lb green beans in 2 tbsp butter with 2 minced garlic cloves and ¼ cup sliced almonds for 5-7 minutes.
The nutty, buttery flavors complement the potatoes without overpowering them. A sprinkle of lemon zest adds a fresh finish that brightens the whole plate. ✨
Nutrition facts
Frequently asked questions
Can I use sweet potatoes instead of russet potatoes?
While you can substitute sweet potatoes, the texture and flavor will differ significantly. Sweet potatoes have a naturally sweeter taste and denser texture that won't absorb the cheese sauce as well. If you try it, reduce the baking time to 35-40 minutes since they cook faster. For best results, stick with russets—they're the classic choice for this recipe.
Why is my cornmeal topping not getting crispy?
There are two likely reasons: either the oven temperature isn't high enough or the potatoes aren't dry enough. Make sure your oven is preheated to 375°F and place the dish on the middle rack. Also, pat your potato slices completely dry before layering—they should be bone-dry to achieve that perfect crispy crown. If it still doesn't crisp, try broiling for 2-3 minutes at the end.
Can I make this dish ahead of time?
Assemble the dish in your baking dish, cover tightly with foil, and refrigerate for up to 24 hours before baking. When ready to bake, add 10-15 extra minutes to the cooking time since it will start cold. For even better results, let the assembled dish sit at room temperature for 30 minutes before baking to ensure even cooking.
What's the secret to creamy cheese sauce?
The secret lies in three things: using sharp cheddar cheese, making a proper roux, and not boiling the sauce. Cook the butter and flour mixture until golden (not brown) to remove the raw flour taste, then slowly add the liquids while whisking constantly. Remove from heat just before it thickens completely—overcooking can make it grainy. Stir in the cheese off the heat to melt it smoothly.
Can I freeze scalloped potatoes?
You can freeze them, but the texture will change slightly. After baking, let the dish cool completely, wrap it tightly in plastic wrap, then place it in a freezer bag. When ready to eat, thaw overnight in the fridge and reheat covered in the oven at 350°F for 20-25 minutes. The cornmeal topping may lose some crispiness, but the potatoes and sauce will still taste delicious. For best results, enjoy fresh or freeze only the cheese sauce separately.