Side Dishes
Betty Crocker scalloped potatoes and pork chops bring classic comfort food to life with a crispy golden top and tender layers. This recipe combines two timeless favorites into one satisfying meal, perfect for family dinners or cozy weeknight suppers. The secret lies in perfectly seasoned pork chops paired with creamy, cheesy potatoes that bake until bubbly and golden.
What makes this dish truly special is the balance of textures and flavors—juicy pork chops with a savory crust, paired with rich, velvety potatoes that hold their shape while soaking up the creamy sauce. The foolproof technique ensures every bite delivers that comforting, homey taste we all love. I’ve tested this recipe countless times, and it never fails to impress.
By the time you serve this dish, you’ll have a table full of golden, bubbling scalloped potatoes topped with perfectly cooked pork chops. The aroma alone will have everyone gathering around, and the first bite will confirm why this is a restaurant-quality meal you can make at home. The crispy top on the potatoes is the real star—achieved through careful layering and baking.
Pair this dish with a simple green salad or steamed vegetables for a well-rounded meal. The leftovers reheat beautifully, making this the ultimate make-ahead dinner. Let’s get cooking—this recipe is a game-changer for comfort food lovers.
Ingredients for betty crocker scalloped potatoes pork chops
These classic ingredients create the ultimate comfort meal with crispy, golden layers and juicy pork chops.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 2 lb | Thinly sliced, peeled |
| Bone-In Pork Chops 🍖 | 4 whole | 1-inch thick, center-cut |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, sharp flavor |
| Milk 🥛 | ½ cup | Whole milk preferred |
| All-Purpose Flour 🌾 | 2 tbsp | For roux base |
| Unsalted Butter 🧈 | 4 tbsp | Cold, cubed |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Kosher Salt 🧂 | 1 ½ tsp | Plus extra for seasoning |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy topping |
| Olive Oil 🫒 | 2 tbsp | For searing chops |
The potatoes are the star here—Russet potatoes slice thin and hold their shape perfectly. Grab the smallest size at the store (they're pre-washed, which saves time). For the pork chops, bone-in, center-cut makes all the difference—the bone keeps them moist, and the center cut ensures even cooking. I always buy mine from the butcher counter if possible, but the pre-packaged ones work too. Look for chops with good marbling—they'll stay juicier. The sharp cheddar is non-negotiable; pre-shredded gets clumpy, so grab a block and grate it yourself.
No heavy cream? Half-and-half or whole milk works in a pinch, but the richness is worth it. Short on butter? Olive oil or bacon fat keeps things flavorful. The panko topping is what creates that crispy crust—don't skip it! If you're out, regular breadcrumbs toasted in the oven work too. For the pork chops, season both sides generously before searing. The garlic can be roasted for a sweeter flavor (just toss whole cloves with olive oil and roast at 400°F for 15 minutes), but fresh minced works just fine. The thyme? Fresh is ideal, but dried at half the amount gets you close.
This dish reheats beautifully—just cover with foil and warm in the oven for 10 minutes. Keeps for 3-4 days in the fridge, though I rarely have leftovers that last that long. The potatoes can be prepped ahead and baked without the chops, then topped just before serving. For extra crispiness, broil for 2-3 minutes at the end. Store any leftovers in airtight containers—the cheesy potatoes will soften if left uncovered. Freezes well for up to 2 months, though the texture changes slightly after thawing.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this for lazy nights—the potatoes and pork chops bake together, so no juggling multiple dishes. Just slice, layer, and let the oven do the work while you sip your coffee.
- Creamy Cheesy Bliss: That sharp cheddar melted into the heavy cream makes every bite feel indulgent, but somehow still satisfying. The crispy edges on the potatoes? Absolute perfection.
- Budget-Friendly Feast: Bone-in pork chops stretch further than you’d think, and Russets are cheap as dirt. I’ve fed my whole family plus a few neighbors with leftovers—no one complained.
- Weeknight Hero: Between us, this is my go-to when I don’t want to think. Toss in the ingredients, pop it in the oven, and dinner’s ready while I fold laundry. (Yes, even on a Tuesday night.)
Step-by-step instructions for Betty Crocker scalloped potatoes and pork chops
Here's how to build a restaurant-style layered dish with golden, crispy potatoes and perfectly seared pork chops.
Prepare the Pork Chops for Crispy Perfection
Pat the 4 whole bone-in pork chops completely dry with paper towels—this is non-negotiable for crispy skin. Season both sides generously with 1 tsp kosher salt, 0.5 tsp ground black pepper, and 1 tsp dried thyme, pressing the seasoning into the meat so it sticks. Let them sit at room temperature for 15 minutes while you prep the potatoes.
Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the pork chops and cook for 3-4 minutes per side until they develop a deep golden-brown crust. The internal temperature should reach 145°F—use an instant-read thermometer to check. Transfer to a plate and tent loosely with foil to keep warm while you assemble the scalloped potatoes.
Create the Creamy Cheese Sauce
In the same skillet (no need to clean it—the browned bits add flavor), melt 4 tbsp unsalted butter over medium heat. Add the 3 minced garlic cloves and cook for 30 seconds until fragrant but not browned. Stir in 2 tbsp all-purpose flour and cook for 1 minute, stirring constantly, to create a light roux.
Slowly pour in 0.5 cup milk and 1 cup heavy cream, whisking constantly to prevent lumps. Bring to a gentle simmer and cook for 3-4 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in 1.5 cups shredded sharp cheddar cheese until fully melted and smooth. Season with an extra pinch of kosher salt if needed.
Layer the Scalloped Potatoes
In a 9x13-inch baking dish, spread 1/3 of the cheese sauce on the bottom for even cooking. Arrange half of the thinly sliced russet potatoes in a slightly overlapping pattern, making sure each layer covers the bottom completely. Sprinkle with 1/3 of the panko breadcrumbs for texture.
Add another 1/3 of the cheese sauce, then repeat with the remaining potatoes and breadcrumbs. Top with the final 1/3 of cheese sauce, pressing down gently to ensure even distribution. Cover the dish with foil and bake at 375°F for 45 minutes. Uncover and bake for another 15 minutes until the top is golden brown and bubbly.
Finish with Crispy Topping and Pork Chops
While the potatoes bake, prepare the crispy topping by mixing 0.5 cup panko breadcrumbs with 1 tbsp melted butter and 1/4 tsp dried thyme. Once the potatoes have baked uncovered for 15 minutes, sprinkle this mixture evenly over the top and return to the oven for 5-7 minutes until golden and crispy.
Slice the pork chops into 1-inch thick medallions and arrange them on top of the scalloped potatoes. Broil for 2-3 minutes to warm through and get extra crispy edges. Serve immediately with extra cheese sauce spooned over the top for that classic Betty Crocker touch.
Pro Tips For Making Betty Crocker Scalloped Potatoes Pork Chops
- PARBOIL POTATOES FIRST: I learned this the hard way—skipping the 5-minute parboil in salted water means uneven cooking and soggy layers. Russets hold up better if they’re partially cooked before layering, especially when buried under cheese and cream.
- SEAR CHOPS UNTIL BROWN: Bone-in pork chops need a proper sear—no pale pink centers allowed. Hit them with high heat for 3-4 minutes per side until deeply browned before adding to the casserole, or they’ll turn out dry and flavorless.
- USE SHREDDED CHEESE LAST: The cheese in this recipe melts into a gluey mess if added too early. Toss the shredded cheddar over the top after the cream sauce is bubbling, then broil just until golden—this keeps the texture creamy, not clumpy.
- SALT THE CREAM MIX: Heavy cream and milk in this dish need more salt than you’d think. Taste the sauce before pouring it over the potatoes—unsalted butter or cheddar can make the whole dish bland if you skip this step.
Troubleshooting great betty crocker scalloped potatoes pork chops
Potatoes Too Watery?
If your scalloped potatoes release too much liquid during baking, it's likely because the potatoes weren't sliced thin enough or weren't dried properly. Before layering, pat each slice with a paper towel to remove excess moisture. I also recommend pre-baking the potato layers uncovered at 375°F for 15 minutes before adding the cheese sauce to draw out extra starch. This simple step makes all the difference in texture. 🥔
Pork Chops Dry?
Overcooking pork chops is the #1 reason they turn out dry. Use an instant-read thermometer and remove them from the pan when they reach 145°F internal temperature—don't wait for 165°F. Let them rest for 5 minutes before slicing, and always slice against the grain for tender bites. For extra juiciness, brush the chops with 1 tbsp melted butter right after searing. 🍖
Cheese Sauce Separating?
The cheese sauce may separate if it's heated too quickly or if the cheese is added too soon. Always melt the butter completely before adding flour, and whisk constantly when incorporating liquids. For a foolproof method, remove the sauce from heat before adding cheese and stir until fully melted. If it still separates, whisk in 1 tbsp cold water to emulsify. 🧀
Top Not Crispy Enough?
For that perfect golden crust, the panko topping needs proper browning. After the initial baking, broil the dish for 2-3 minutes at the very end—watch closely to prevent burning. I also recommend mixing 1 tbsp grated Parmesan into the panko topping for extra crispiness. If your oven runs hot, reduce the broil time to 1-2 minutes. 🔥
Uneven Cooking?
Uneven cooking often happens when the baking dish isn't properly preheated or when the dish is overcrowded. Always place your baking dish on the middle rack of a preheated oven. For extra insurance, bake the potatoes in a 9x9-inch square dish instead of a long pan—this ensures even heat distribution. Rotate the dish halfway through baking if needed. 🌡️
Leftovers Too Soggy?
To reheat leftovers without losing texture, cover the dish with foil and warm in a 350°F oven for 15-20 minutes. For extra crispiness, broil for 1-2 minutes at the end. I like to reheat individual portions in the microwave for 1-2 minutes on 50% power, covered with a damp paper towel. Store leftovers in airtight containers to maintain freshness. ❄️
Nutrition facts
Frequently asked questions
Can I use boneless pork chops instead of bone-in?
Yes, but boneless chops will cook faster and may dry out more easily. For best results, use 1-inch thick boneless chops and reduce searing time to 2-3 minutes per side. They'll reach 145°F faster, so watch closely. The bone-in version stays juicier longer due to the natural moisture barrier.
What's the best way to slice potatoes for perfect layers?
Use a mandoline slicer for even 1/8-inch thick slices—this prevents watery layers. If you don't have one, slice by hand on a diagonal for uniform thickness. Soak slices in cold water for 10 minutes to remove starch, then pat completely dry before layering.
Can I make this dish ahead of time?
Assemble the scalloped potatoes up to 24 hours ahead—just refrigerate uncovered. Bake as directed, but add 10-15 extra minutes covered to compensate for the cold start. For the pork chops, sear them fresh day-of or reheat pre-cooked chops in a 350°F oven for 10 minutes before serving.
How do I prevent the cheese sauce from getting lumpy?
Whisk the sauce vigorously while heating and remove it from heat just before adding cheese. For extra smoothness, melt the cheese in a separate bowl first using 1 tbsp hot sauce from the pot, then stir back in. Tempering the cheese this way prevents clumping and ensures a velvety texture.
What sides pair well with this dish?
Classic options include a crisp green salad with vinaigrette, steamed asparagus with lemon, or roasted Brussels sprouts. For a Southern touch, try cornbread or collard greens**. The creamy potatoes and rich pork chops balance perfectly with bright, acidic sides or hearty breads.