Betty Crocker's Au Gratin Potatoes and Ham Recipe: Crispy Cornmeal Crowns Over Melty Cheese Layers

Betty Crocker's au gratin potatoes and ham recipe delivers the ultimate comfort food experience with its signature crispy cornmeal crown and layers of melty cheese. This timeless dish transforms simple ingredients into a restaurant-quality side that steals every holiday table.

The secret lies in precise layering and baking techniques that create the perfect texture contrast—crispy on top, creamy inside, with perfectly cooked ham woven throughout.

What makes this recipe truly special is the combination of traditional techniques with Betty Crocker's signature approach. We start with thinly sliced potatoes arranged in even layers, then add diced ham for salty depth. The cornmeal topping isn't just for crunch—it creates that signature golden crust while preventing sogginess.

Baking at the right temperature ensures the top gets crispy while the bottom stays tender, and the cheese melts into a velvety blanket between the layers.

By the time this dish emerges from the oven, you'll have perfectly layered potatoes with a crispy cornmeal crown that shatters at every bite. The ham adds savory notes that complement the creamy cheese perfectly, while the potatoes remain tender throughout.

This is the kind of side dish that transforms ordinary meals into special occasions—rich, satisfying, and impossible to resist.

The best part? This recipe scales beautifully whether you're feeding a family of four or hosting the holidays. The layering technique ensures even cooking every time, and the ham can be adjusted to your preference.

Ready to create this classic comfort food masterpiece? Let's get started with the ingredients and step-by-step instructions that will make your au gratin potatoes shine.

Ingredients for betty crocker au gratin potatoes and ham

Six ingredients create the ultimate comfort dish—crispy crown, creamy layers, and ham that steals every bite.

The potatoes are everything here. Russets are non-negotiable—their starchiness handles layering like a pro. Grab the smallest bag you can find (usually 3-5 lbs) at Trader Joe's or your local grocery store's produce section. Look for firm, bumpy skins—no soft spots! Thinly slice them (about 1/8-inch thick) while they're still cold for cleaner cuts. Peeled or unpeeled works, but peeling gives that restaurant-style look. The ham? Black Forest or honey-glazed adds extra flavor, but any quality ham will do—just dice it evenly so it cooks through perfectly.

No cornmeal? Fine breadcrumbs or crushed cornflakes work in a pinch, though the texture won't be quite as crispy. Swapping cheddar for Gruyère or Swiss changes the flavor profile beautifully—Gruyère gets extra nutty, Swiss stays milder. The cream mixture can be made ahead, but warm the milk slightly before blending to prevent clumping. Bacon lovers can skip the crumbled garnish and use it in the layers instead—adds smoky depth. Fresh nutmeg is pricey, but a tiny bit goes a long way. Store-bought ground nutmeg works fine if you're pinching pennies.

This dish is a make-ahead dream. Assemble everything except the cornmeal topping the night before—cover tightly and refrigerate. The topping stays crispy for 2 days if stored in an airtight container. For leftovers, reheat covered at 350°F for 15 minutes. The cheese gets extra melty every time, so it's worth making a double batch. Serve with a dollop of sour cream or extra bacon bits—trust me, it's perfect.

Step-by-step instructions for Betty Crocker's au gratin potatoes and ham recipe

Here's how to create golden, crispy cornmeal crowns over layers of creamy ham and melted cheddar.

Peel the 3 lb russet potatoes and slice them paper-thin using a mandoline or sharp knife. I find soaking the slices in cold water for 10 minutes first prevents them from browning prematurely. Drain well and pat completely dry with paper towels—this step is crucial for crispy layers. Arrange the slices in a single layer on a baking sheet and sprinkle with half of the 0.75 cup cornmeal, tossing gently to coat evenly. The cornmeal will create that signature crunchy top crust.

In a separate bowl, combine the 1.5 cups sharp cheddar cheese, 1.5 cups diced ham, 1 tsp garlic powder, and 0.5 tsp black pepper. Mix thoroughly so every potato slice gets that savory, cheesy flavor infusion. Here's the thing—don't skip the garlic powder. It's what elevates this classic dish from ordinary to extraordinary.

In a medium saucepan, melt the 0.5 cup salted butter over medium heat. Add the finely diced 1 whole yellow onion and cook for 5 minutes until softened but not browned. Stir in the 2 minced garlic cloves and cook for another 30 seconds until fragrant—this prevents that harsh garlic bite that ruins so many dishes.

Pour in the 1 cup heavy cream and 0.5 cup whole milk, then sprinkle with the 0.25 cup all-purpose flour and 0.25 tsp ground nutmeg. Whisk constantly for 3-4 minutes until the sauce thickens to a velvety consistency that coats the back of a spoon. Remove from heat and let cool slightly—this prevents the cheese from seizing when we combine everything. I always taste at this stage to adjust seasoning before assembly.

Preheat your oven to 375°F. In a 9x13-inch baking dish, spread half of the potato slices in an overlapping pattern, like shingles on a roof. This creates a sturdy base that won't collapse. Sprinkle half of the cheese-ham mixture evenly over the potatoes, followed by about one-third of the cream sauce. Repeat with another layer of potatoes, remaining cheese mixture, and another third of the sauce.

For the final layer, arrange the remaining potato slices in a single layer, pressing down gently to ensure contact with the sauce below. Pour the remaining sauce over the top and sprinkle the remaining 0.375 cup cornmeal evenly across the surface. This top layer is what creates that glorious crispy crown we're after. Don't press down on the cornmeal—just distribute it lightly so it browns beautifully.

Bake uncovered for 50-60 minutes until the top is deep golden brown and the edges are bubbling. The potatoes should be tender when pierced with a fork, with that irresistible crispy crust on top. Here's where patience pays off—resist the urge to check early. The internal temperature should reach 200°F for that perfect melt-in-your-mouth texture.

For the finishing touch, broil for 2-3 minutes until the cornmeal crown turns an even deeper golden color. Watch carefully—broilers can be aggressive. Remove from the oven and let rest for 10 minutes before serving. This resting period allows the layers to set properly and makes slicing much easier. Garnish with the crumbled 4 oz bacon if using, and serve immediately with a side of fresh green salad.

Use a large spatula to carefully transfer the au gratin to serving plates. The layers should hold together beautifully, with that perfect balance of crispy top, creamy middle, and tender potatoes throughout. Each bite should deliver the rich, sharp cheddar, savory ham, and subtle garlic-nutmeg warmth that makes this dish a classic.

Here's the secret to restaurant-quality results: serve while piping hot. The contrast between the crispy top and creamy interior is what makes this dish truly special. Don't be afraid to make it ahead and reheat—this dish actually tastes better the next day as the flavors meld even more. Leftovers reheat beautifully in the oven at 350°F until bubbly and crispy again.

Serving suggestions for leftovers

Holiday Centerpiece

This au gratin potatoes and ham dish is the ultimate holiday centerpiece that steals every table. Serve it family-style in your best 9x13-inch baking dish for maximum presentation impact. The golden cornmeal crown contrasts beautifully with the creamy cheese layers, making it look as impressive as it tastes.

I like to garnish with crispy bacon bits and fresh chives right before serving to add color and texture. 🥓

Protein Pairings

While this dish works as a standalone side, it pairs perfectly with roasted chicken or herb-crusted pork chops for a complete meal. The salty ham and sharp cheddar complement the savory notes of these proteins beautifully.

For a lighter option, serve alongside grilled salmon or lemon-herb white fish to balance the richness. I always make extra to serve with my famous green bean almondine for a complete holiday spread.

Garnish Like a Pro

Fresh herbs elevate this dish instantly. Sprinkle with finely chopped parsley or sliced chives right before serving for a pop of color and freshness. For extra flair, add a drizzle of truffle oil or a sprinkle of smoked paprika to deepen the flavors.

I also love adding toasted breadcrumbs mixed with garlic powder for an extra crunchy topping before baking. This adds that restaurant-quality finish that makes it feel special.

Make-Ahead Magic

This dish reheats beautifully, making it perfect for meal prep. Assemble everything except the cornmeal topping the night before and refrigerate covered. When ready to bake, sprinkle the cornmeal and broil for 2-3 minutes to restore that crispy crown.

For serving, transfer to a heated platter and cover loosely with foil until ready to serve—this keeps it warm and prevents sogginess. The flavors actually improve overnight as the spices meld together.

Kid-Friendly Serving

Cut into small squares for kids who prefer finger foods. The crispy edges and creamy interior make it irresistible for little ones. I like to serve it with a side of ketchup or honey mustard for dipping—it's a hit at family gatherings.

For picky eaters, remove the ham and serve the potato layers separately. The creamy cheese and crispy top will still win them over every time. 🧒

Presentation Perfection

Use a ring mold to create individual portions for elegant serving. This technique makes it look like a gourmet appetizer while keeping the same delicious layers. For a rustic touch, serve in cast iron skillets and let guests dig in family-style.

Garnish with edible flowers or microgreens for a sophisticated touch. The key is to highlight that beautiful golden crust while keeping the creamy layers visible—it's what makes this dish so irresistible. ✨

Frequently asked questions