Side Dishes
Betty Crocker's au gratin potatoes and ham recipe delivers the ultimate comfort food experience—crispy cornmeal topping meets creamy, melty cheese in every bite. This classic side dish transforms simple ingredients into a rich, satisfying dish that pairs perfectly with holiday meals or family dinners.
The secret lies in the precise layering of potatoes, ham, and a velvety cheese sauce that bakes to golden perfection.
Creating this dish starts with thinly sliced potatoes that cook evenly, absorbing the savory ham and flavorful cheese sauce. A well-made roux forms the base of the sauce, ensuring a smooth, creamy texture without lumps.
The cornmeal topping adds that signature crispiness, while the ham infuses every layer with smoky, salty depth. With just 45 minutes of active prep and baking, you'll have a restaurant-quality side dish ready to serve.
The result is a dish that's impossible to resist—golden, bubbling edges that give way to tender, creamy potatoes and melted cheese. Each forkful delivers a perfect balance of textures and flavors, making it a crowd-pleaser for any occasion.
Whether you're hosting a holiday feast or simply craving a comforting meal, this recipe delivers crispy, cheesy satisfaction every time.
Modern adaptations allow for variations like adding garlic or herbs to the sauce, or using different cheese blends for extra richness. The key to success remains the same: patience in layering and baking ensures the ideal combination of crispy topping and creamy filling.
Ready to elevate your side dish game? Let's get started!
Ingredients for betty crocker au gratin potatoes and ham
Six simple ingredients transform into a golden, crispy, cheesy masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lb | Thinly sliced, 1/8-inch thick |
| Cornmeal 🌾 | ½ cup | Fine grind for crispy topping |
| Diced Ham 🥓 | 1 ½ cups | Low-sodium preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small pieces |
| All-Purpose Flour 🌾 | ½ cup | For roux base |
| Whole Milk 🥛 | 2 cups | Full-fat for creaminess |
| Shredded Sharp Cheddar Cheese 🧀 | 2 cups | Freshly shredded preferred |
| Gruyère Cheese 🧀 | 1 cup | Shredded, adds nutty depth |
| Heavy Cream 🥛 | ½ cup | For extra richness |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | Optional, for added flavor |
| Dried Parsley 🌿 | ½ tsp | For garnish |
The potatoes are the foundation—Russet potatoes slice thinly for even cooking. Look for firm, blemish-free potatoes at Whole Foods or your local market. The ham should be low-sodium to balance the rich cheese flavors. For the cheese, Gruyère adds a luxurious touch, but Swiss or Emmental work well too. Pre-shredded cheese often has anti-caking agents, so grate your own from a block for the best texture. The cornmeal topping is non-negotiable—it creates that signature crispy crust that makes this dish special.
No cornmeal? Panko breadcrumbs work in a pinch, though the flavor won't be identical. Substitute Gruyère with extra sharp cheddar if needed. For a dairy-free option, use unsweetened almond milk instead of whole milk and heavy cream, though the texture will differ. If you're short on time, pre-cook the potatoes in boiling water for 5 minutes before layering. The garlic powder and parsley are optional but elevate the dish—fresh parsley is ideal if you have it, but dried works too. Always taste the cheese sauce before baking—adjust salt and pepper to your preference.
This dish reheats beautifully—cover with foil and bake at 375°F for 10-15 minutes. Store leftovers in the fridge for up to 5 days, though it's best enjoyed fresh. For make-ahead convenience, assemble the dish in a baking dish, cover, and refrigerate overnight before baking. The flavors meld beautifully, and the crust will still be crispy after baking. Portion into individual servings for easy reheating—great for meal prep. Freeze uncooked layers for up to 2 months; bake straight from frozen, adding 10-15 minutes to the cooking time.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to wash dishes. Peel those Russets, toss them in the pan with cornmeal and ham, and let the oven do the rest—no chopping, no fuss, just golden perfection.
- Crispy-Creamy Dream: That buttery cornmeal crust on top? Absolute game. While the edges get gloriously crisp, the inside stays tender—like a hug from a casserole. (Yes, even my picky kids ask for seconds.)
- Budget Crowd-Pleaser: Diced ham stretches farther than you’d think, and Russets are cheaper than fingerling potatoes. Feed six for under $15, and everyone leaves happy—no sad leftovers, just happy stomachs.
- Leftovers That Don’t Suck: Honestly, this tastes better the next day. Reheat slices in a skillet with a little butter, and it’s like a crispy breakfast hash. (My lunchbox secret weapon.)
Step-by-step instructions for betty Crocker's au gratin potatoes and ham
This method delivers the perfect balance of crispy cornmeal topping and creamy, cheesy layers.
Prepare the Potato Layers
Begin by peeling the 3 lb russet potatoes and slicing them into even ⅛-inch thick rounds using a mandoline or sharp knife. The thinner and more uniform the slices, the more consistent your au gratin will be. Soak the sliced potatoes in cold water for 10 minutes to remove excess starch, then drain and pat completely dry with paper towels. This step is crucial—wet potatoes will steam instead of crisp up in the oven.
Arrange a single layer of potato slices in a 9x13-inch baking dish, slightly overlapping them. You'll need about 4 layers total. Lightly sprinkle each layer with half of the 1.5 cups diced ham, spreading it evenly. This distribution ensures each bite contains that savory ham flavor throughout. Keep the layers tight—this prevents the potatoes from shifting during baking and creates clean, even slices when served.
Make the Cheesy Cream Sauce
In a medium saucepan, melt the 0.5 cup unsalted butter over medium heat. Once melted, whisk in the 0.5 cup all-purpose flour to form a roux. Cook for 1-2 minutes until the mixture turns a light golden color and smells nutty. This step develops the sauce's depth of flavor—don't rush it or the sauce will taste raw.
Gradually whisk in the 2 cups whole milk, about ½ cup at a time, allowing each addition to incorporate completely before adding more. Return to medium heat and cook for 5-7 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in the 2 cups shredded sharp cheddar cheese, 1 cup gruyère cheese, 0.5 cup heavy cream, 1.5 tsp salt, 0.5 tsp ground black pepper, and 0.5 tsp garlic powder until fully melted and smooth. The sauce should be thick but still pourable—if it's too thick, whisk in 1-2 tablespoons of milk to reach the right consistency.
Assemble and Bake the Au Gratin
Pour half of the cheese sauce evenly over the potato layers in the baking dish. The sauce should seep down between the slices, creating a creamy base. Sprinkle half of the 0.5 cup cornmeal evenly over the sauce, then add the remaining potato layers. Repeat with the remaining sauce and cornmeal, finishing with a final sprinkle of cornmeal over the top layer. This creates the signature crispy topping while keeping the interior creamy.
Cover the baking dish tightly with aluminum foil and bake at 350°F for 45 minutes. After this initial baking time, remove the foil and bake for an additional 15-20 minutes until the top is golden brown and the edges are bubbling. The cornmeal topping should be crispy enough to stand up to a gentle touch—this indicates it's fully cooked. If the top isn't brown enough, return it to the oven for another 5 minutes to crisp up.
Rest and Serve
Remove the au gratin from the oven and let it rest for 10-15 minutes before serving. This resting period allows the layers to set and makes it easier to slice cleanly. The internal temperature should reach 170°F at its thickest point. Use a sharp knife to cut through the crispy top and into the creamy potato layers, creating perfect slices for serving.
Garnish with the 0.5 tsp dried parsley just before serving to add a pop of color and freshness. The contrast between the crispy golden top and the creamy, cheesy interior makes this dish truly special. Serve immediately while the top is still crispy and the cheese is melty—every bite delivers that perfect combination of textures and flavors.
Pro Tips For Making Betty Crocker Au Gratin Potatoes And Ham
- Parboil Potatoes First: I learned this the hard way—skipping the parboil means your potatoes will turn to mush instead of creamy perfection. Cut them into even ¼-inch slices, boil for exactly 5 minutes, then drain and pat very dry. This step guarantees they’ll hold their shape under that heavy cheese sauce.
- Toast the Cornmeal: The recipe might not say it, but trust me: dry-toast the cornmeal in the butter for 2 minutes before adding milk. It thickens the sauce faster and adds a subtle nutty depth that boxed mixes miss. (Yes, even if you’re impatient like me.)
- Drain Ham Well: That ham’s juices will water down your sauce faster than you can say “soggy potatoes.” Pat the diced ham thoroughly with paper towels before layering—no one wants a hammy, watery au gratin. I skip this and regret it every time.
- Bake Uncovered First: Crank the oven to 375°F and bake the casserole uncovered for the first 20 minutes. This lets the top form a golden crust before you add cheese, so it doesn’t turn into a sad, gloppy mess. Cover with foil only after that initial crisp—your future self will thank you.
Troubleshooting this recipe
Sauce Too Thin?
If your cheese sauce turns out too thin, don’t panic—simply return it to low heat and simmer uncovered for 3-5 minutes, stirring constantly. This evaporates excess moisture. For a quicker fix, mix 1 tablespoon cornstarch with 1 tablespoon cold water, then whisk into the sauce until thickened.
I’ve also found that reducing the milk by ¼ cup initially prevents this issue entirely. 🌡️
Top Not Crispy Enough
For that perfect golden crust, ensure your cornmeal topping is evenly distributed and slightly browned before baking. If it’s still soggy, broil for 2-3 minutes at the end (watch closely!).
Pre-baking the cornmeal mixture on a separate tray for 5 minutes at 375°F before adding it to the dish also works wonders. I swear by this trick for restaurant-quality results.
Potatoes Overcooked
Overcooked potatoes happen when the internal temperature exceeds 200°F. To prevent this, bake at 350°F and check the center with a thermometer—aim for 170°F. If they’re still firm, cover with foil and bake 10 more minutes.
For extra insurance, parboil the potatoes for 3 minutes before layering to jumpstart cooking without overdoing it.
Ham Too Salty
If your ham tastes overly salty, balance it by adding ½ cup extra milk to the sauce and adjusting seasonings. I also recommend using low-sodium ham (like Hormel Natural Choice) to begin with.
For a quick fix, stir in 1 teaspoon Dijon mustard—it adds depth and cuts through saltiness beautifully.
Sauce Separating
Separation occurs when the sauce cools too quickly. To fix it, whisk vigorously over low heat until smooth. For prevention, remove the sauce from heat immediately after adding cheese and stir constantly until fully melted. I’ve never had separation issues using this method—it’s foolproof for creamy perfection.
Dish Too Dry
If your au gratin turns out dry, it’s likely from overbaking or insufficient sauce. Next time, add 2 tablespoons heavy cream to the sauce and tent with foil during baking.
For a dry dish, sprinkle 2 tablespoons warm milk over the top and cover for 5 minutes to restore moisture. Trust me, this works like magic. 💫
Nutrition facts
Frequently asked questions
Can I make this recipe without ham?
Replace the ham with ½ cup diced bacon or ½ cup cooked sausage for extra flavor. For a vegetarian version, skip the meat entirely and boost the sauce with 1 teaspoon smoked paprika or ½ teaspoon onion powder to add depth. The dish will still be delicious—just savory instead of ham-infused.
How do I store leftovers?
Store in an airtight container in the fridge for 4-5 days. To reheat, cover with foil and bake at 350°F for 15-20 minutes until warmed through. For best texture, avoid microwaving—it makes the topping soggy. The dish reheats beautifully with a crispy top and creamy interior.
Can I use sweet potatoes instead?
Yes, but expect a slightly different texture. Sweet potatoes are denser and absorb more moisture, so reduce the milk in the sauce by ¼ cup and add ½ teaspoon cinnamon to complement their natural sweetness. Bake at 325°F instead of 350°F to prevent overcooking. The result will be rich and slightly caramelized.
Why is my cornmeal topping not crispy?
Uneven baking or insufficient heat are the usual culprits. Ensure the topping is fully browned before removing from the oven—if it’s still pale, broil for 2-3 minutes (watch closely!). Also, pre-bake the cornmeal mixture on a tray for 5 minutes at 375°F before adding it to the dish. This trick guarantees a golden, crispy finish every time.
What’s the best way to serve this dish?
This au gratin pairs perfectly with roasted meats like herb-roasted chicken or beef tenderloin. For a lighter meal, serve with a fresh arugula salad and crusty bread. Garnish with extra parsley or a sprinkle of crumbled bacon bits for added flair. It’s equally great as a main course or hearty side dish.