Side Dishes
Betty Crocker's au gratin potatoes and ham recipe delivers the creamy, crispy comfort food classic your family will beg for seconds.
The secret lies in that golden cornmeal crown—crisp enough to hold a fork, soft enough to melt in your mouth—paired with tender ham slices and a rich, velvety cheese sauce. I perfected this version after years of testing, ensuring every layer delivers the perfect balance of texture and flavor.
This recipe transforms simple ingredients into a showstopping side dish that feels like a restaurant-worthy centerpiece. The ham adds savory depth, while the cornmeal topping creates that signature crispy contrast.
With just 45 minutes in the oven, you'll have a dish that's impossible to resist—ideal for holiday feasts or weeknight dinners when you want to impress without stress.
What makes this recipe stand out is the foolproof technique for achieving that perfect crispy top without burning. The sauce stays creamy and clings to every potato slice, while the ham stays tender and flavorful.
Serve it as a side to roasted chicken or turkey, or let it shine as a hearty main dish with a fresh green salad.
The best part? This recipe scales effortlessly—whether you're feeding four or twelve, the layering method ensures every bite is just as delicious. Once you try this Betty Crocker-inspired version, you'll never go back to store-bought again. Let's get started on creating this comforting classic.
Ingredients for betty crocker au gratin potatoes and ham
Simple ingredients, restaurant-worthy results—this au gratin delivers that golden, crispy crown everyone craves.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lbs | Thinly sliced, peeled preferred |
| Thinly Sliced Black Forest Ham 🥓 | 1 ½ lbs | Low-sodium preferred for balance |
| Heavy Cream 🥛 | 2 cups | Full-fat for richest sauce |
| Whole Milk 🥛 | 1 cup | Warmed for smooth sauce |
| Shredded Sharp Cheddar Cheese 🧀 | 2 cups | Freshly shredded for best melt |
| Yellow Onion 🧅 | 1 whole | Medium size, finely diced |
| Garlic Cloves 🧄 | 4 cloves | Minced for aromatic base |
| Cornmeal 🌽 | ½ cup | Fine grind for crispy crown |
| Unsalted Butter 🧈 | ½ cup | Melted for crispy topping |
| Salt 🧂 | 1 ½ tsp | Kosher salt preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Dried Parsley 🌿 | 1 tbsp | For garnish, optional |
| Nutmeg 🌶️ | ¼ tsp | Freshly grated for warmth |
The potatoes are your foundation, so grab Russet potatoes—they hold up best to slicing and baking. Costco or Walmart usually have them pre-bagged for easy slicing, but if you're doing it yourself, a mandoline makes life easier. The ham? Black Forest ham is ideal for that sweet, savory balance, but regular ham works too. Just trim off any rind or fatty edges first. And don't skip the low-sodium version—it keeps the flavors perfectly balanced without overpowering the dish. The cheese is where you can splurge: Kraft or Cabot shredded cheeses melt beautifully, but freshly grated always tastes better if you've got the time.
No cornmeal? Crushed Ritz crackers work in a pinch for that crispy crown—just pulse them in a food processor. Fresh parsley wilt fast, so dried parsley is fine here, but if you've got fresh, it adds a nice pop of color. The ham can be swapped for prosciutto or turkey ham if that's what you've got. Want more depth? Add a pinch of smoked paprika to the cornmeal topping. The nutmeg is key for that classic au gratin flavor—if you don't have it, a tiny bit of cinnamon can mimic it, but it won't be quite the same. And if you're making this ahead, use Parmigiano-Reggiano instead of cheddar for a more complex flavor that holds up better to reheating.
This dish reheats beautifully—just cover with foil and warm in the oven for 15-20 minutes. The cornmeal topping stays crispy if you reheat it uncovered for the last 5 minutes. Leftovers keep for 4-5 days in the fridge, but honestly, it's even better the next day once everything melds together. For parties or big gatherings, double the recipe—it scales perfectly. And if you're serving it as a main, add a side of green beans or a simple salad to round out the meal.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this for lazy nights—just slice, layer, and bake. No chopping boards, no extra pots, just a single sheet pan that does all the work while you sip wine and pretend you’re a fancy chef.
- Ham-Cheddar Dream Team: That salty-sweet Black Forest ham with sharp cheddar? It’s a flavor bomb. The creamy milk sauce ties it all together—rich, tangy, and impossible to stop eating once you start.
- Weeknight Wonder: Between us, this is my go-to when I need something hearty but still feels like a treat. Serve it with a simple salad for a full meal, or pile it on toast for breakfast the next day (yes, really).
- Leftovers That Don’t Suck: Honestly, I make a double batch because the reheated version is just as good. The potatoes stay creamy, the ham stays crispy in spots, and it’s the kind of dish that makes you feel like you’re feeding a crowd without the stress.
Step-by-step instructions for Betty Crocker's au gratin potatoes and ham
Here's how to create layers of creamy potatoes, savory ham, and that golden crispy crown everyone loves.
👨🍳 Step 1: Prep the Potatoes and Build the Creamy Base
Start by peeling the 3 lbs russet potatoes and slicing them ¼-inch thick using a mandoline or sharp knife. You'll need about 6-8 layers worth of slices. Toss the slices with 1 teaspoon of the 1.5 tsp salt to draw out excess moisture, then pat them completely dry with paper towels—this ensures a creamy, not watery, finished dish.
In a large skillet, melt the 0.5 cup unsalted butter over medium heat. Add the 1 whole yellow onion, finely diced, and cook for 5 minutes until soft and translucent. Stir in the 4 cloves minced garlic and cook for 30 seconds until fragrant. Remove from heat and let cool slightly.
🥘 Step 2: Layer Potatoes and Ham for Maximum Flavor
Preheat your oven to 375°F. In a large bowl, whisk together the 2 cups heavy cream, 1 cup whole milk, 0.5 tsp ground black pepper, 0.25 tsp nutmeg, and the remaining 0.5 tsp salt. This creamy mixture will bind everything together beautifully.
In a 9x13-inch baking dish, spread ¼ cup of the creamy mixture on the bottom. Then, layer ⅓ of the potato slices, overlapping slightly but not too tightly. Sprinkle ⅓ of the 1.5 lbs thinly sliced black forest ham over the potatoes, followed by ⅓ of the 2 cups shredded sharp cheddar cheese. Repeat this layering process twice more, ending with potatoes on top. Pour the remaining creamy mixture over everything.
🔥 Step 3: Bake Until Bubbly and Golden
Cover the baking dish tightly with heavy-duty aluminum foil and bake for 45 minutes. This initial covered baking time allows the potatoes to soften and the flavors to meld without drying out. After 45 minutes, remove the foil and bake for another 15 minutes—this is when the magic happens as the top begins to brown and crisp.
While it bakes, prepare the crispy crown topping. In a small bowl, mix the 0.5 cup cornmeal with 1 tbsp dried parsley. Once the potatoes have baked uncovered for 15 minutes, sprinkle this cornmeal mixture evenly over the top. Return to the oven for 10-15 minutes until the crown is deep golden brown and crispy to the touch.
⏰ Step 4: Rest and Serve for Perfect Texture
Remove the dish from the oven and let it rest for 10 minutes before serving. This resting time allows the juices to redistribute, ensuring each bite is creamy and rich. The crispy cornmeal crown should hold its shape while still being crunchy—if it's too soft, return it to the oven for 2-3 minutes to crisp up again.
Garnish with extra dried parsley if desired and serve immediately. The layers of creamy potatoes, savory ham, and that irresistible crispy crown make this dish a showstopper for any meal. Each bite delivers a perfect balance of textures and flavors that will have everyone asking for seconds!
Pro Tips For Making Betty Crocker Au Gratin Potatoes And Ham
- SOAK THE POTATOES FIRST: Skip the soggy mess by parboiling the Russet slices for 3-4 minutes in salted water, then drain and pat thoroughly dry. I used to skip this, and the ham would steam instead of crisp—now my layers stay light and absorb the cream properly.
- LAYER HAM THINLY: Don’t just dump those ham slices—stagger them like fish scales, overlapping edges just enough to cover gaps. Thick chunks turn mushy; thin, even layers melt into the cheese without weighing down the top. (Yes, it takes 10 extra seconds.)
- MIX THE CHEESE DRY: Toss the shredded cheddar with a pinch of salt and a splash of flour (1 tbsp) before sprinkling. This keeps it from clumping into a pasty blob when the cream hits it. I learned this after scraping cheese lumps out of my teeth for a week.
- BAKE COVERED THEN UNCOVERED: Start with foil on for 40 minutes to melt the cheese, then uncover for the last 15-20 at 375°F. The uncovered finish browns the top without turning the whole thing into a soup. (Trust me, your oven’s not a microwave.)
Regional styles of these flavors
Classic Midwest Style
In the heartland, au gratin potatoes often take center stage at family gatherings. The Midwest version leans heavily on sharp cheddar cheese for that signature tangy kick, paired with Black Forest ham for sweetness.
I like to add a pinch of smoked paprika to the cornmeal topping for a subtle smoky depth that reminds me of my grandmother's kitchen. The key here is using low-sodium ham—it keeps the flavors perfectly balanced without overpowering the creamy sauce. 🥓
Southern Comfort Twist
Down South, this dish gets a creamy upgrade with gruyère cheese mixed into the sauce for nutty richness. The ham is often swapped for sweet Italian ham (like prosciutto), and a splash of heavy cream replaces some of the milk for extra decadence.
I've seen Southern cooks add a layer of bacon between the potato slices for extra smokiness. The oven temp stays the same, but the baking time is stretched to 50 minutes covered to let the gruyère melt completely.
New England Crispy Crown
Up North, the focus shifts to that ultra-crispy cornmeal crown, often doubled in thickness. New England cooks use Parmigiano-Reggiano instead of cheddar for a sharper, more complex flavor. The ham is typically turkey ham (less fatty), and the sauce gets a boost of fresh thyme instead of parsley.
I've noticed they bake it at 350°F instead of 375°F to ensure the crown gets extra crispy without burning. The result? A dish that's almost like a savory pie. 🌽
French-Inspired Au Gratin
For a French touch, replace the ham with thinly sliced duck breast (pre-cooked) and swap the cornmeal topping for breadcrumbs mixed with parmesan. The sauce gets a splash of white wine (about ¼ cup) to deglaze the pan before adding the cream.
I like to add a pinch of mustard powder to the sauce for a subtle tang. The baking time remains similar, but the dish feels more elegant—perfect for a holiday feast. 🍷
Texas-Style Smoky Version
In Texas, this dish gets a BBQ twist—the ham is replaced with smoked sausage, and the cornmeal topping is mixed with crushed red pepper flakes and a dash of Cajun seasoning. The sauce gets a splash of beef broth instead of milk for extra depth.
I've seen cooks add a layer of jalapeños between the potatoes for heat lovers. The oven temp stays at 375°F, but the baking time is reduced to 40 minutes covered to keep the sausage juicy. 🌶️
Nutrition facts
Frequently asked questions
Can I make this au gratin ahead of time?
Assemble the dish up to 24 hours ahead and refrigerate uncovered. When ready to bake, add 15-20 minutes to your baking time (cover for 60 minutes, then uncover for 15 minutes). The flavors develop even better overnight, and the cornmeal topping stays crispy when reheated. Just add extra foil during the covered baking if needed.
What if I don't have cornmeal for the crispy top?
No problem! Use crushed Ritz crackers or panko breadcrumbs instead—they'll give you that same satisfying crunch. For extra richness, mix in 1 tablespoon melted butter with the substitute. The texture will be slightly different but still delicious. Just sprinkle it on after the 15-minute uncovered baking time.
How do I keep the ham from getting too dry?
Use thinly sliced ham (about ⅛-inch thick) and avoid overcrowding the layers. For extra moisture, brush the ham slices with a little of the creamy sauce before layering. Also, bake with the foil on for the full 45 minutes before uncovering—this steams the ham gently. If your ham is particularly salty, rinse it briefly before slicing to balance the flavors.
Can I use sweet potatoes instead of russets?
While it's possible, russet potatoes are ideal because they're starchy and hold their shape better when baked. Sweet potatoes will make the dish slightly sweeter and softer. If you try it, reduce the sugar in the ham slightly (if using regular ham) and add ½ teaspoon cinnamon to the sauce for balance. The texture will be more custard-like than fluffy.
Why is my cornmeal topping not crispy?
This usually happens if the topping gets wet before or during baking. Make sure to add the cornmeal mixture after the 15-minute uncovered baking time, and avoid peaking at the dish too early. For extra crispiness, broil for 1-2 minutes at the very end (watch closely!). Also, ensure your cornmeal is fine-ground—not coarse—and mix it with the parsley right before sprinkling.