Side Dishes
Betty Crocker's au gratin potatoes and pork chops recipe delivers the ultimate comfort food experience in one pan—crispy cornmeal topping, tender pork, and creamy potatoes all working together.
Growing up in small-town Georgia, I learned that a proper one-pan meal could feed a crowd while keeping cleanup to a minimum, and this dish is the perfect example of that Southern tradition.
The secret lies in the crispy cornmeal crust that forms on top, locking in all those rich, cheesy flavors while creating a satisfying crunch.
This recipe transforms simple ingredients into a restaurant-quality meal without requiring advanced techniques. You'll start by searing the pork chops in a cast iron skillet until golden brown, then layering the potatoes in a creamy cheese sauce before adding the cornmeal topping.
The result is a dish that's hearty enough for a family dinner but simple enough for a weeknight. With just 30 minutes of active prep and 45 minutes of baking time, you'll have a meal that feels indulgent without the fuss.
The star of this dish is that crispy cornmeal topping, which adds texture and depth while keeping the potatoes tender and flavorful underneath. The pork chops stay juicy and perfectly seasoned, absorbing the savory aromas from the potatoes as they bake.
Every bite delivers a balance of creamy, crispy, and savory elements that make this a standout dish. This is the kind of meal that brings people together—whether it's a Sunday family dinner or a cozy night in with loved ones.
Serve this one-pan wonder with a simple green salad or steamed vegetables to round out the meal. The leftovers reheat beautifully, making it perfect for meal prep or feeding a crowd. Here’s everything you need to create this classic Betty Crocker-inspired dish in your own kitchen.
Ingredients for betty crocker au gratin potatoes and pork chops
Simple, hearty ingredients that transform into a Southern classic with that perfect crispy topping.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops 🥩 | 1 ½ lb | 1-inch thick, center-cut preferred |
| Yellow Onions 🧅 | 1 whole | Thinly sliced, about 1.5 cups |
| Russet Potatoes 🥔 | 3 lb | Waxy variety, cut into 1-inch slices |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Whole Milk 🥛 | ½ cup | Warmed for smooth sauce |
| Shredded Sharp Cheddar Cheese 🧀 | 2 cups | Freshly shredded (not pre-shredded) |
| Cornmeal 🌾 | ½ cup | Fine grind for crispy topping |
| All-Purpose Flour 🌾 | ¼ cup | For cornmeal topping |
| Butter 🧈 | ½ cup | Unsalted, melted |
| Garlic Cloves 🧄 | 4 cloves | Minced for seasoning |
| Salt 🧂 | 2 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh thyme leaves |
| Dried Parsley 🌿 | 1 tsp | For garnish |
| Olive Oil 🫒 | 2 tbsp | For searing pork chops |
The pork chops are the star here, so don't skimp on quality. Look for bone-in, center-cut chops at the meat counter—they stay juicier and add flavor as they cook. I always grab mine from Whole Foods or the local butcher shop where they cut them fresh. If you can't find center-cut, no worries—just make sure they're at least 1-inch thick. The potatoes? Russet potatoes are your best bet—they hold up to baking without falling apart. For the cheese, sharp cheddar is non-negotiable. Pre-shredded gets clumpy and lacks flavor, so grab a block and shred it yourself (it's worth the extra minute).
No cornmeal? Fine breadcrumbs work in a pinch, but you'll lose that classic Southern crunch. Short on heavy cream? Half-and-half plus a splash of milk gets you close. The thyme can be swapped for rosemary at half the amount—both work beautifully. For the pork seasoning, I like to add a pinch of smoked paprika for depth, but keep it simple with just salt, pepper, and thyme if that's what you've got. The onions? Sweet onions caramelize better, but yellow onions work just fine. If you're prepping ahead, slice the onions and potatoes first—they'll keep in water in the fridge for up to 2 days.
This dish reheats like a dream—honestly, it's even better the next day once everything has a chance to meld. Store leftovers covered in the fridge for up to 4 days, or freeze portions for 3 months. I always make extra because it's perfect for meal prep. The cornmeal topping stays crispy if you reheat it uncovered at 350°F for 10 minutes. For serving, I like to sprinkle with fresh parsley right before digging in—it adds that pop of color and freshness that makes the dish feel special.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this for lazy nights—just sear the pork chops in the same pan where the potatoes later bake, then pour the creamy milk mixture over everything. No extra dishes, no stress.
- Creamy Crisp Perfection: That golden crust on the potatoes? It’s all thanks to the heavy cream and milk baking into a velvety blanket while the edges get gloriously crispy. Honestly, the texture alone makes me want to eat it straight from the pan.
- Weeknight Crowd-Pleaser: Between us, this feeds six without breaking the bank—bone-in pork chops stretch further than you’d think, and the potatoes soak up the rich sauce like sponges. (Yes, even my picky teens ask for seconds.)
- Leftovers That Don’t Suck: The next day, the flavors deepen into something even better—reheat the slices in the oven until bubbly, and suddenly you’ve got a cozy lunch or dinner with zero effort. My freezer’s full of these because I’m not re-inventing the wheel.
Step-by-step instructions for Betty Crocker au gratin potatoes and pork chops recipe
This one-pan wonder delivers restaurant-quality comfort food with a crispy cornmeal topping you'll crave.
Sear the Bone-In Pork Chops to Perfection
Preheat your oven to 400°F. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat until shimmering. Pat the 1.5 lb bone-in pork chops completely dry with paper towels—this ensures maximum crispiness. Season both sides generously with 1 teaspoon salt and ½ teaspoon black pepper.
Place the pork chops in the skillet and sear for 4-5 minutes per side until they develop a deep golden-brown crust. You'll know they're ready when they release easily from the pan and the internal temperature reaches 145°F on an instant-read thermometer. Remove the pork chops and set them aside on a plate.
Prepare the Potato and Onion Layers
In the same skillet (no need to clean it—the browned bits add flavor), reduce heat to medium and add 2 tablespoons butter. Melt completely, then add the thinly sliced yellow onions and minced garlic cloves. Sauté for 3-4 minutes until the onions soften and become translucent, stirring occasionally.
Peel and slice the 3 lb russet potatoes into ½-inch thick rounds. Arrange half the potato slices in a single layer in the skillet, slightly overlapping. Sprinkle with ½ teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon dried thyme. Repeat with the remaining potatoes, creating an even layer.
Create the Crispy Cornmeal Topping
In a small bowl, whisk together the ½ cup cornmeal, ¼ cup all-purpose flour, ½ teaspoon salt, and ½ teaspoon black pepper. This mixture will create that irresistible crispy topping. Pour the ½ cup melted butter over the potatoes, spreading it evenly to the edges.
Sprinkle the cornmeal mixture evenly over the potatoes, pressing down gently with your fingers to help it adhere. The topping should look golden and inviting—this is what makes this dish so special. Place the seared pork chops on top of the potatoes, nestling them into the cornmeal crust.
Bake Until Golden and Bubbly
Carefully pour the ½ cup warmed whole milk and 1 cup heavy cream evenly over the potatoes, being careful not to disturb the cornmeal topping. Sprinkle the 2 cups shredded sharp cheddar cheese evenly over the top, pressing it into the creamy layer.
Transfer the skillet to the preheated oven and bake for 45-50 minutes until the potatoes are tender when pierced with a fork and the topping is a deep golden brown. The edges should be crispy, while the center should be bubbly with melted cheese. If the topping browns too quickly, tent loosely with aluminum foil for the last 10 minutes of baking.
Rest and Serve with Fresh Herbs
Remove the skillet from the oven and let the au gratin rest for 10 minutes before serving. This resting time allows the juices to redistribute, ensuring each bite is creamy and flavorful. Sprinkle with 1 teaspoon dried parsley just before serving for a pop of color and freshness.
Use a large spatula to carefully transfer the pork chops and potatoes to serving plates, ensuring that beautiful crispy topping stays intact. The pork chops should be juicy inside with a crispy exterior, while the potatoes will be creamy with that perfect golden crust. Serve immediately with a simple green salad to balance the richness.
Pro Tips For Making Betty Crocker Au Gratin Potatoes And Pork Chops
- SEAR CHOPS FIRST: Walk the pork chops into the pan bone-side down first, then flip to the meat—this locks in flavor and renders fat before the potatoes even hit the oven. I used to skip this, and the chops always tasted dry by the time the potatoes were creamy.
- PEEL POTATOES LAST: Leave the skins on until you’re ready to slice—it keeps them from oxidizing and turning brown in the cream sauce. If you’re worried about dirt, give them a quick scrub under cold water right before dicing, but no soaking.
- LOW-AND-SLOW BAKING: The recipe might say 375°F, but crank it down to 350°F after the first 20 minutes. This prevents the top from burning before the center gets creamy, especially with bone-in chops that take longer to cook through.
- WHISK THE CREAM: Don’t just pour the heavy cream and milk over the potatoes—whisk them together with a splash of salt first. This creates a silky, velvety sauce instead of a watery glaze, and it cuts down on lumps when the potatoes absorb the liquid.
Perfect pairings for this betty crocker au gratin potatoes and pork chops
Classic Side Pairings
Start with a simple arugula salad tossed with 1 tablespoon lemon juice, 2 tablespoons extra-virgin olive oil, and a pinch of flaky sea salt. The peppery bite cuts through the richness of the pork and creamy potatoes beautifully.
I often add ¼ cup toasted walnuts for crunch and 1 tablespoon grated Parmesan for a salty contrast. 🥗
Beverage Harmony
A dry Riesling from Germany or a crisp Sauvignon Blanc from New Zealand complements the dish's creamy, cheesy elements. The acidity in these whites balances the richness, while their citrus notes echo the thyme in the potatoes.
For a beer lover, a Belgian witbier like Stella Artois or Hoegaarden brings refreshing coriander and citrus undertones that pair surprisingly well. 🍷
Herb & Garnish Finishes
Fresh parsley isn't just for garnish—it adds a bright, herbal note that elevates the dish. Sprinkle 1 tablespoon chopped parsley over each serving just before eating. For extra flair, try chopped chives or microgreens on the side.
A drizzle of honey (just 1 teaspoon) over the pork chops adds a touch of sweetness that enhances the savory flavors. 🌿
Sweet Contrast Options
Balance the hearty meal with apple slices or a peach salad. Thinly sliced Honeycrisp apples tossed with 1 teaspoon lime juice and a sprinkle of cinnamon create a refreshing contrast. For a warm option, serve baked cinnamon apples with a scoop of vanilla ice cream on the side. 🍏
Comfort Food Additions
Round out the meal with crusty bread or garlic bread. A warm baguette with herb butter (mix 2 tablespoons softened butter with 1 minced garlic clove and 1 teaspoon chopped parsley) is perfect for soaking up any extra cheese sauce.
For a Southern touch, add collard greens cooked with smoked bacon and a splash of apple cider vinegar. 🥖
Make-Ahead Serving Tips
If prepping ahead, assemble the dish up to 24 hours in advance and refrigerate uncovered. The cornmeal topping stays crispy, and the flavors meld beautifully. Reheat at 350°F for 15-20 minutes until bubbly. For a crowd, serve family-style in the cast iron skillet—it’s rustic and inviting. 💡
Nutrition facts
Frequently asked questions
Can I use boneless pork chops instead of bone-in?
Yes, but bone-in chops stay juicier and add extra flavor as they cook. If using boneless, go for 1-inch thick cuts and reduce oven time by 5 minutes since they cook faster. The cornmeal topping will still work perfectly—just ensure the chops are fully cooked to 145°F before adding them to the potatoes.
How do I make this dish in a regular baking dish instead of a skillet?
Transfer the seared pork chops and potato layers to a 9x13-inch baking dish, spreading them evenly. Pour the cream and milk mixture over the potatoes, then top with cheese and cornmeal. Bake at 375°F for 40-45 minutes, covering loosely with foil if the topping browns too quickly. The texture will be slightly less crispy but still delicious.
Can I substitute the sharp cheddar cheese?
For a smoky twist, use Monterey Jack or Pepper Jack. If you prefer a milder flavor, Gruyère adds nutty depth. Avoid pre-shredded cheese—it contains anti-caking agents that prevent proper melting. Freshly shredded is key for that creamy, gooey texture.
Why is my cornmeal topping not crispy?
Over-moisture is the usual culprit. Ensure you’re using fine-ground cornmeal and pressing it gently into the potatoes. Bake uncovered for the last 10 minutes to crisp it up. If the topping feels soggy, sprinkle an extra 2 tablespoons cornmeal on top before baking.
How do I reheat leftovers without drying out the potatoes?
Place leftovers in a 350°F oven for 15-20 minutes covered with foil, then uncover for the last 5 minutes to crisp the topping. For the microwave, cover with a damp paper towel and heat in 30-second bursts until warmed through. The cornmeal topping stays crispier when reheated in the oven.