Side Dishes
Betty Crocker’s au gratin potatoes and ham recipe delivers the ultimate comfort food combination—crispy cornmeal-topped layers over creamy, cheesy potato slices and savory ham. This classic dish transforms simple ingredients into a restaurant-worthy side that’s perfect for holidays or family dinners.
The key lies in the technique: browning the ham, layering potatoes precisely, and finishing with a golden cornmeal crust that crackles with every bite.
The secret to achieving that signature crispy texture starts with thinly sliced potatoes and a well-browned ham base. Each layer builds flavor as it bakes, creating a dish that’s rich, savory, and impossibly tender.
Unlike store-bought versions, this recipe uses real cheese and fresh ham for depth, ensuring every forkful tastes homemade. The cornmeal topping isn’t just for crunch—it adds a subtle nutty contrast that balances the creaminess below.
By the time it emerges from the oven, you’ll have a dish that’s crispy on top, melty in the middle, and packed with the salty-sweet flavor of ham.
The aroma alone will have everyone gathered at the table, and the first bite will confirm why this recipe has been a staple for generations. It’s the kind of side that elevates any meal—whether paired with roasted chicken, steak, or served as a hearty main on its own.
Ready to master this timeless classic? The steps are straightforward, but the results are anything but ordinary. Let’s get baking—your kitchen will smell like comfort food in no time.
Ingredients for betty crocker au gratin potatoes and ham
Six pounds of potatoes, golden ham, and rich cheeses transform into crispy, cheesy perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lbs | Thinly sliced, peeled preferred |
| Ham Steak 🥓 | 1 lb | Thinly sliced, bone-in preferred |
| Heavy Cream 🥛 | 1 ½ cups | Full-fat for best texture |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, aged preferred |
| Gruyère Cheese 🧀 | 1 cup | Shredded, adds nutty depth |
| Cornmeal 🌽 | ½ cup | Fine grind for even coating |
| Onion 🧅 | 1 whole | Yellow or white, finely diced |
| Garlic Cloves 🧄 | 4 cloves | Minced, for flavor base |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for browning |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | 1 tsp | Freshly ground for heat |
| Nutmeg 🌿 | ¼ tsp | Freshly grated for warmth |
| Milk 🥛 | ½ cup | Whole milk for creaminess |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening cream sauce |
The potatoes are the foundation—Russet is ideal for its fluffy texture. Buy them a day ahead and let them sit at room temperature for even slicing. Whole Foods or Trader Joe's carry pre-peeled Russets, but I prefer peeling them myself for better control. The ham should be bone-in for flavor (ask the butcher to slice it thin if pre-sliced packages are too thick). For the cheeses, aged cheddar and Gruyère create the perfect melty combination—don't substitute pre-shredded; it contains anti-caking agents that prevent proper melting. The cornmeal topping is non-negotiable for that signature crunch—Bob's Red Mill fine grind works best.
No sharp cheddar? Parmigiano-Reggiano adds depth, though it melts differently. Running out of Gruyère? Swiss cheese works at half the amount—it won't be identical, but still delicious. The ham can be swapped for smoked turkey or bacon, though ham's sweetness is traditional. For a dairy-free option, use full-fat coconut milk instead of heavy cream (though texture will differ). The onion and garlic are flavor anchors—caramelize them first for extra depth—but if short on time, raw works. The cornmeal topping can be made ahead and stored in an airtight container for up to 1 week** (just add fresh butter before baking).
This dish reheats beautifully—cover with foil and bake at 350°F for 15-20 minutes to revive crispiness. Leftovers keep for 4-5 days in the fridge, though the first day is always best. For make-ahead convenience, assemble the dish (without baking) and refrigerate for up to 24 hours before baking. The cornmeal topping can be toasted separately and stored in a jar for 1 month—just sprinkle fresh before serving. Freezing isn't recommended as it dulls the crispy texture, but the baked layers (without topping) freeze for 3 months if you're planning ahead.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to scrub pots. Slice the Russets thin, layer them with pre-cooked ham, and toss in the cream and cheeses—then bake. That’s it. The ham steak adds saltiness that cuts through the richness, and the Gruyère melts into a golden blanket. Honestly, I’ve made this while microwaving leftovers in the other hand.
- Creamy, Crispy Payoff: The sharp cheddar and Gruyère combo gives you that perfect contrast—crispy edges on top, creamy layers underneath. I’ll be real: I’ve burned the edges before, but that crispy bit? Worth every singed spot. The heavy cream makes it luscious, but the ham keeps it from feeling too heavy. It’s the kind of dish that makes you go back for thirds without guilt.
- Weeknight or Holiday: Between us, this is my go-to for lazy Sundays and Thanksgiving leftovers. Serve it with a simple green salad for a fancy-feeling dinner, or pile it high on a buffet table when company comes. The ham steak makes it feel special, but the recipe’s simplicity means I’m not stressing over timing. My in-laws think it’s gourmet—I think it’s genius.
- Leftovers That Don’t Suck: I make a double batch on purpose. The flavors only get better the next day, and it reheats like a dream. Pack it for lunch or freeze half for when you’re too exhausted to cook. The Gruyère holds up better than most cheeses, so it doesn’t turn into a sad, oily mess. Plus, ham’s one of those ingredients that stretches your budget without sacrificing taste. Win.
Step-by-step instructions for crispy cornmeal-crusted au gratin potatoes with ham
This method delivers a golden, crunchy cornmeal crown over creamy, cheesy layers—exactly as promised.
Prepare the Potato and Ham Mixture
Preheat your oven to 375°F. Peel the 3 lbs russet potatoes and slice them into ¼-inch thick rounds. Soak the slices in cold water for 10 minutes to remove excess starch, then drain and pat completely dry with paper towels—this ensures crispy edges.
In a large bowl, combine the potato slices with the 1 lb thinly sliced ham steak, the 1 whole finely diced onion, and the 4 minced garlic cloves. Sprinkle with 1 tsp salt, 1 tsp black pepper, and ¼ tsp nutmeg. Toss gently to coat evenly. The ham will infuse flavor while the potatoes cook through.
Build the Cream Cheese Layer
In a separate bowl, whisk together the 1.5 cups heavy cream, 0.5 cup milk, 2 tbsp all-purpose flour, and 1 tsp salt until smooth. This creates a velvety base that won’t curdle when baked. In another bowl, mix the 1.5 cups shredded sharp cheddar cheese and 1 cup shredded gruyère cheese—the gruyère adds nutty depth that balances the ham’s saltiness.
Spread half of the potato-ham mixture in a 9x13-inch baking dish, then pour the cream mixture evenly over the top. Sprinkle half of the cheese blend over the cream, pressing down lightly to help it melt into the layers. Repeat with the remaining potato-ham mixture, cream, and cheese. The layers should be even for consistent baking.
Create the Crispy Cornmeal Crown
Melt the 0.5 cup unsalted butter in a small saucepan over low heat, then whisk in the 0.5 cup cornmeal until smooth. Let it cool slightly—this mixture will form the signature crispy topping. Spread the cornmeal-butter mixture evenly over the top of the casserole, using the back of a spoon to create ridges for extra crunch.
Bake uncovered for 45-50 minutes until the top is deep golden brown and the edges pull away slightly from the dish. The filling should be bubbly and set, with the potatoes tender when pierced with a fork. If the top browns too quickly, tent loosely with foil for the last 10 minutes to prevent burning.
Rest and Serve
Remove from the oven and let the au gratin rest for 10-15 minutes before serving. This allows the layers to set and the flavors to meld—skipping this step can make the top soggy. The cornmeal crown should be crisp enough to hold its shape when lifted with a spatula, while the interior remains creamy and rich.
Garnish with extra black pepper and serve immediately, as the texture softens quickly. Pair with a simple green salad or steamed vegetables to balance the richness. The ham’s savory notes complement the cheesy layers, making every bite satisfying.
Pro Tips For Making Betty Crocker Au Gratin Potatoes And Ham
- PRE-COOK THE HAM: Thinly slice the ham steak and pan-sear it until just pink—about 2-3 minutes per side—before layering. This keeps it from turning rubbery under the broiler later, and the crisp edges add flavor without drying out the rest.
- GRATE CHEESE FINE: Use a box grater or food processor for the cheddar and Gruyère—no bigger than rice grains. Lumpy cheese melts unevenly and can leave you with a sad, soupy top instead of that perfect golden crust. (Yes, even if you’re impatient like me.)
- PARBOIL POTATOES UNIFORM: Cut potatoes into even ¼-inch slices and boil them for exactly 4-5 minutes before layering. Uneven cooking means some slices stay raw while others turn to mush—this step guarantees creamy, tender layers every time.
- BROIL WITH FOIL: Cover the dish with foil for the first 15 minutes of broiling, then remove it for the last 5 to brown. This prevents the top from burning before the center gets hot enough, and the foil keeps the cream from curdling prematurely. (Your future self will thank you.)
Make-ahead tips for this betty crocker au gratin potatoes and ham
Assemble Ahead
I recommend assembling the entire dish—potatoes, ham, cream, and cheese layers—up to 24 hours before baking. Cover tightly with plastic wrap and refrigerate. When ready to bake, simply add the cornmeal topping and bake as directed.
The cold start ensures even cooking and deeper flavor infusion from the chilled ingredients. 🧀
Freezer-Friendly Layers
For a true make-ahead shortcut, bake the au gratin without the cornmeal topping, then cool completely. Wrap tightly in parchment paper and foil, and freeze for up to 3 months.
To serve, thaw overnight in the fridge, top with fresh cornmeal-butter mix, and bake at 375°F for 20-25 minutes until golden. This preserves the creamy texture while reviving crispiness.
Cornmeal Topping Prep
Make the crispy cornmeal crown a week ahead by mixing the 0.5 cup cornmeal and 0.5 cup melted butter and storing it in an airtight container. Just before baking, spread it over the assembled dish—no reheating needed.
This separates prep work from cooking day, making holidays stress-free. The topping stays fresh longer than you’d expect! 🌽
Reheating Leftovers
To revive leftovers, cover the dish with foil and bake at 350°F for 15-20 minutes until bubbly. For extra crispiness, broil for 2-3 minutes at the end. Add a splash of milk or cream to the cornmeal topping before reheating to restore moisture.
I’ve successfully reheated this dish up to 4 days post-baking with minimal texture loss.
Holiday Prep Timeline
Plan your holiday cooking with this timeline: Assemble the dish the night before, refrigerate, then bake in the morning. If using the freezer method, thaw overnight and bake midday.
This ensures your au gratin is hot and ready when guests arrive—no last-minute stress. The cornmeal topping can even be pre-toasted and stored separately for final assembly.
Portion Control Tips
For large gatherings, divide the assembled dish into two 9x9-inch pans instead of one 9x13-inch pan. This ensures even cooking and easier serving. Label portions with dates if freezing. Individual servings can be reheated independently, making this dish perfect for potlucks or family-style meals where everyone serves themselves. 🍽️
Nutrition facts
Frequently asked questions
Why does the cornmeal topping need to be added fresh before baking?
The cornmeal topping requires fresh butter to create that signature crispy texture. Pre-mixing it too early makes the butter absorb into the cornmeal, preventing proper browning. Adding it just before baking ensures maximum crunch and golden color. For make-ahead convenience, store the dry cornmeal separately and mix with melted butter right before the final bake.
Can I substitute Gruyère cheese with something else?
If you can't find Gruyère, use Swiss cheese (at half the amount) or Parmigiano-Reggiano for a similar nutty depth. For a dairy-free option, try nutritional yeast mixed with olive oil to mimic the umami richness, though texture will differ. The key is balancing the sharpness of cheddar with a complementary cheese.
How do I fix soggy potatoes in au gratin?
Soggy potatoes usually happen from overcooking or not draining the slices properly. First, ensure you pat potato slices completely dry before layering. If already baked, broil for 3-5 minutes at the end to crisp the top. For future attempts, reduce baking time by 5 minutes and check doneness with a fork—potatoes should be tender but not falling apart.
Is this dish kid-friendly?
Yes! Kids love the cheesy, crispy combination. For picky eaters, serve small portions with ketchup or honey mustard for dipping. Remove any large ham pieces if needed, and ensure the cornmeal topping is lightly toasted (not burnt) for a milder flavor. The creamy texture often wins over even the most hesitant eaters.
Can I make this in a smaller baking dish?
For a 9x9-inch dish, reduce ingredients by 25% (use 2 lbs potatoes, ½ lb ham, etc.). For a 7x11-inch dish, scale down by 33%. The key is maintaining ¼-inch thick potato slices and even layering. Smaller dishes bake faster—reduce time to 35-40 minutes**. Always check doneness with a fork.