Betty Crocker Scalloped Potatoes With Ground Beef Recipe: One-Pan Hearty Dinner Magic

Betty Crocker's scalloped potatoes with ground beef bring restaurant-quality comfort to your dinner table in just one pan. This classic dish combines tender layers of potatoes with savory ground beef and a creamy, golden-brown sauce that's impossible to resist.

I've perfected this recipe over years of testing, ensuring every bite delivers that perfect balance of crispy top and creamy middle.

The beauty of this recipe lies in its simplicity—just a handful of ingredients that come together to create a hearty, satisfying meal. You'll start with a flavorful ground beef mixture, then layer thinly sliced potatoes in a baking dish, alternating with a rich cheese sauce.

After baking, the result is a dish that's both comforting and impressive, perfect for family dinners or special occasions.

What makes this recipe truly special is the foolproof technique that ensures a crispy, golden top every time. The combination of cheddar and cream cheese creates a velvety sauce that coats each potato layer beautifully.

Whether you're feeding a crowd or just treating yourself, this dish delivers on flavor and convenience without sacrificing quality.

Ready in about 45 minutes, this recipe is ideal for busy weeknights when you crave something hearty but don't want to spend hours in the kitchen.

The optional tips section will help you customize it with your favorite herbs or extra cheeses—because every home cook deserves a little flexibility. Let's get cooking!

Ingredients for betty crocker scalloped potatoes with ground beef

Six ingredients make this restaurant-style dish—creamy, crispy, and packed with beefy flavor.

The potatoes are the star, so pick firm, starchy russets—they slice thin and hold their shape. I grab mine from Trader Joe's when they're on sale, but any grocery store works. The key is slicing them paper-thin with a mandoline—1/8-inch thickness gives you that perfect creamy texture. If you don't have one, a sharp knife and steady hand work too (just be careful!). For the beef, 85% lean ground chuck gives you that rich, savory flavor without too much fat—brown it well in a skillet first to render out the grease. Season it with the onion and garlic powder while it cooks, but save the salt for later so you don't overdo it in the final dish.

No cheddar? Monterey Jack or pepper jack work great—just add a pinch of cayenne for kick. The cream cheese is non-negotiable here—it's what makes the sauce velvety (none of that powdered stuff). Short on heavy cream? Half-and-half plus a splash of milk gets you close. For the flour, all-purpose is fine, but if you've got cornstarch, use half flour and half cornstarch for a thicker sauce. The parsley is optional but adds that fresh pop—dried works in a pinch, but fresh is worth the extra minute. And if you're watching calories, use 2% milk instead of whole and reduce the butter to 2 tbsp.

This reheats like a dream—just cover with foil and pop in the oven at 375°F for 10-15 minutes. Keeps for 4 days in the fridge, but honestly, it's gone by day 2. For leftovers, I portion it into single servings so it's ready to grab and reheat. The sauce gets even richer after the first day, so make extra if you can. Store the cheese separately if you're prepping ahead—mix it in just before baking to keep the top crispy. Freezes beautifully for up to 3 months, though the texture gets a little softer after thawing.

Step-by-step instructions for betty Crocker-style scalloped potatoes with ground beef

This one-pan wonder delivers creamy, cheesy layers with tender beef—easy enough for weeknights but hearty enough for a crowd.

Heat a large oven-safe skillet over medium-high heat. Add the 1.5 lb ground beef (85% lean) and cook, breaking it apart with a wooden spoon, until it loses its raw color and begins to brown. This should take about 5-6 minutes. You'll know it's ready when the beef is fully cooked through with no pink remaining.

Drain the cooked beef in a fine-mesh strainer, pressing gently with a spatula to remove excess fat. Transfer the beef to a small bowl and set aside. In the same skillet, add 2 tablespoons of the melted butter (from the 4 tbsp total) and scrape up any browned bits from the bottom—this adds incredible depth of flavor to your dish.

Reduce the heat to medium and add the 2 tbsp all-purpose flour to the skillet, stirring constantly for 1-2 minutes until it forms a smooth paste with the butter. This creates a roux that will thicken your sauce beautifully. Gradually whisk in the 1 cup heavy cream, the 0.5 cup whole milk, and the 8 oz cream cheese (cubed) until fully combined and smooth.

Season the sauce immediately with the 1 tsp onion powder, 1 tsp garlic powder, 1.5 tsp salt, and 0.5 tsp black pepper. Stir in the browned beef and let the mixture simmer gently for 3-4 minutes until it begins to thicken slightly. The sauce should coat the back of a spoon—this is your flavor base that will bind everything together.

Peel and thinly slice the 3 lb russet potatoes (about 1/8-inch thick) using a mandoline or sharp knife. Arrange half of the potato slices in a single layer in the skillet, slightly overlapping them if needed. Pour half of the cheese sauce over the potatoes, spreading it evenly. Sprinkle half of the 2 cups shredded sharp cheddar cheese over the sauce.

Repeat the layering process with the remaining potato slices, cheese sauce, and cheddar cheese. The final layer should be potatoes, ensuring the top layer gets nicely browned. The potatoes should be mostly submerged in the sauce, but don't worry if they're not completely covered—they'll absorb the creaminess as they bake.

Transfer the skillet to a preheated 375°F oven and bake, uncovered, for 45-50 minutes. The dish is ready when the top is golden brown and the potatoes are tender when pierced with a fork. You'll see the cheese bubbling and forming a delicious crust on top—this is your visual cue that it's perfectly cooked.

If the top isn't browning enough after 40 minutes, broil for the last 2-3 minutes to get that beautiful golden color. The internal temperature of the potatoes should reach 200°F—they'll continue cooking slightly as they rest, so don't overbake. Remove from the oven and let it rest for 5 minutes before serving.

Sprinkle the 1 tbsp dried parsley evenly over the top just before serving. The parsley adds a fresh pop of color and a subtle herbal note that complements the rich cheesy flavors. Use a spatula to gently fluff the layers if needed, then serve directly from the skillet for that restaurant-style presentation.

Each bite should deliver tender potatoes, savory beef, and a luscious cheese sauce that melts in your mouth. The dish serves 6 generously, making it perfect for family dinners or meal prep. Leftovers reheat beautifully in the microwave or oven—just add a splash of milk to restore creaminess if needed.

Serving suggestions for leftovers

Classic Side Pairings

This hearty dish pairs beautifully with classic American sides that cut through the richness. A simple green salad with a tangy vinaigrette—like 3 cups mixed greens with 2 tbsp red wine vinegar and 3 tbsp olive oil—adds freshness.

For extra heartiness, serve with crusty garlic bread or buttery dinner rolls to soak up any leftover sauce. 🥗

Vegetable Additions

Boost nutrition without sacrificing flavor by adding sautéed bell peppers and onions to the beef mixture. I like to cook 1 diced red bell pepper and 1 diced yellow onion with the beef for 5 minutes before draining.

Alternatively, stir in frozen peas during the final 10 minutes of baking for a pop of color and sweetness.

Beverage Pairings

For a classic pairing, serve with a crisp American lager like Bud Light or Coors Banquet—the light carbonation balances the creamy richness. Red wine lovers should opt for a light Pinot Noir (around $15-$20) to complement the beef flavors.

For a non-alcoholic option, sparkling apple cider adds a refreshing contrast. 🍷

Family-Friendly Serving Style

This dish serves as a complete meal, but for a more formal presentation, arrange it on a large platter lined with paper towels to catch any drips. Garnish with extra black pepper and fresh parsley for a restaurant-worthy finish.

For kids, serve smaller portions in individual ramekins with a side of ketchup or sour cream for dipping.

Holiday or Potluck Presentation

For gatherings, transfer the baked dish to a stoneware serving platter and surround it with roasted Brussels sprouts or cornbread. The golden-brown top makes it perfect for photographing—guests will love how it looks as much as it tastes.

Preheat your oven to 200°F and keep the dish warm in there while you serve.

Make-Ahead Serving Tips

If prepping ahead, assemble the dish up to 24 hours before baking and refrigerate uncovered. Let it sit at room temperature for 30 minutes before baking to ensure even cooking. For a crowd, bake in two 9x13-inch dishes simultaneously at 375°F for 40 minutes.

Use a lasagna pan if you prefer deeper layers—just reduce baking time by 5 minutes.

Frequently asked questions