Betty Crocker Au Gratin Potatoes and Ham Recipe: Crispy Cornmeal Crowns With Melty Cheese Magic

Betty Crocker’s au gratin potatoes and ham recipe delivers the ultimate comfort food experience with its signature crispy cornmeal crowns and layers of melty cheese. This dish transforms simple ingredients into a hearty, satisfying centerpiece that feels like a warm hug on a chilly evening.

The secret lies in the perfect balance of textures—crispy on top, creamy in the middle, and savory ham woven throughout.

What makes this recipe truly special is how it combines classic techniques with Betty Crocker’s trusted approach. The cornmeal topping creates that coveted crispy crust, while the cheddar and parmesan blend delivers rich, melty layers that hold together beautifully.

With just 30 minutes of prep and 45 minutes in the oven, you’ll have a dish that’s perfect for family dinners, holiday gatherings, or cozy weeknight meals.

The result is a golden, bubbling masterpiece with tender potatoes, perfectly cooked ham, and a cheesy sauce that ties everything together. Each bite offers a mix of textures and flavors—crispy, creamy, and savory—that makes this dish impossible to resist.

This is the kind of recipe that transforms ordinary meals into memorable ones.

Whether you’re serving it as a side or making it the star of the show, this au gratin potatoes and ham recipe is designed to impress. Ready to bring the warmth of a home-cooked meal to your table? Let’s get started with the ingredients and instructions you’ll need.

Ingredients for betty crocker au gratin potatoes and ham

Crispy crowns, melty cheese, and savory ham—here’s your ultimate comfort food lineup.

The potatoes are the star, so grab Russet—they’re the waxy kind that hold up best to slicing and baking. Costco or Trader Joe’s usually have them pre-bagged in 3-5 lb bags, which is perfect for this recipe. If you’re buying a single bag, check for firm, unblemished potatoes—they’ll slice cleaner. For the cheese, sharp cheddar is non-negotiable here. I always grab Kraft Natural or Cabot from the deli section—they shred better than the pre-shredded stuff. The Parmesan? Store-brand block grates beautifully and won’t get clumpy. Pro tip: Toast your cornmeal in a dry pan for 2 minutes before using—it adds an extra layer of crunch to that golden crown.

No cornmeal? Panko breadcrumbs work in a pinch, but you’ll miss that classic texture. Short on sharp cheddar? Gruyère or Monterey Jack give a nice cheesy backbone. The ham can be any cut—spiral-cut from the deli saves time, but cubed works too. If your ham is extra salty, rinse the cubes before adding. For the garlic, fresh is best, but if you’re in a rush, garlic powder at half the amount gets you close. The chicken broth? Low-sodium is key—you don’t want to overpower the dish with salt. And that nutmeg? Freshly grated makes all the difference—don’t skip this part!

This dish reheats like a dream—5 minutes at 350°F gets it back to golden perfection. Store leftovers covered in the fridge for 4-5 days, but honestly, it’s even better the next day as the flavors meld. For make-ahead magic, assemble the dish (without baking) up to 24 hours ahead—cover tightly and refrigerate. The cornmeal topping stays crispy if you bake it straight from the fridge, just add 5-10 minutes to the baking time. Freezes beautifully too—3 months max—just thaw overnight in the fridge before reheating.

Step-by-step instructions for crispy cornmeal crowns with melty cheese magic

Here's how to transform simple potatoes into golden, bubbling perfection with that signature crunchy top.

Peel the 3 lb russet potatoes and slice them into even ¼-inch thick rounds. I find using a mandoline makes this easier, but a sharp knife works too—just stay consistent with thickness. Place the slices in a large pot and cover them completely with cold water.

Bring to a boil over high heat, then immediately reduce to a simmer for 5 minutes. You want them just tender enough that they hold their shape but still have a slight bite. Drain thoroughly in a colander, shaking gently to remove excess water. This step prevents soggy potatoes later—don't skip it!

In a large bowl, whisk together the 1.5 cups heavy cream, 1 cup milk, 1.5 cups diced ham, minced 4 cloves garlic, 1.5 tsp salt, 0.5 tsp black pepper, and 0.25 tsp ground nutmeg. The ham and garlic will infuse the cream with incredible flavor. In a separate small bowl, whisk together 2 tbsp all-purpose flour and 1 cup chicken broth until smooth.

Gradually whisk the flour mixture into the cream while stirring constantly. The sauce should thicken slightly but remain pourable. This is your base—it'll become rich and velvety as it bakes. Taste and adjust seasoning if needed, but trust the measurements first. The nutmeg adds that warm, comforting depth that makes this dish special.

In a 9x13-inch baking dish, spread half of the parboiled potato slices in an even layer. Sprinkle half of the 2 cups shredded sharp cheddar cheese and half of the 0.5 cup parmesan cheese over the potatoes. Repeat with the remaining potatoes and cheeses. Pour the cream sauce evenly over the top, pressing down gently to help the potatoes absorb the liquid.

Here's the secret for that perfect crispy crown: sprinkle the 0.5 cup cornmeal evenly over the top layer of potatoes. The cornmeal will create that magical crunchy texture while the cheese melts into gooey perfection underneath. Don't press it down—just let it rest on top like a golden blanket.

Preheat your oven to 375°F. Bake uncovered for 45 minutes, then increase heat to 400°F and bake another 15-20 minutes until the top is deep golden brown and the edges are bubbling. You'll know it's ready when the cornmeal crown is crispy enough to stand up to a gentle poke with your finger.

Real talk: resist the urge to peek! Every time you open the oven, you lose heat and steam, which can prevent that perfect crust from forming. If the top browns too quickly, tent loosely with foil for the last 5 minutes of baking. The internal temperature should reach 180°F when checked with an instant-read thermometer.

Remove from the oven and let rest for 10 minutes before serving. This resting time allows the layers to set properly and makes slicing easier. The potatoes should be tender all the way through with that irresistible crispy top that crumbles between your fingers.

Slice into squares and serve immediately—every bite delivers creamy, cheesy goodness with that perfect textural contrast. The ham adds salty depth while the nutmeg brings warmth, making this dish feel like a cozy hug on a plate. Leftovers reheat beautifully, though fresh is always best!

Pro cooking tips for perfect results

Cornmeal Crown Mastery

The crispy cornmeal crown is the star of this dish, so I always toast the cornmeal first in a dry skillet over medium heat for 2 minutes. This removes moisture and deepens its nutty flavor.

For extra crunch, mix the toasted cornmeal with 1 tbsp melted butter before sprinkling it on top. This golden blanket is what makes the difference between good and showstopping au gratin. 🌾

Sauce Thickening Secrets

The sauce needs to be thick enough to coat the potatoes but still pourable when layered. I use a 1:1 ratio of flour to broth as my thickening agent, but for an even richer texture, I sometimes add 1 tbsp cornstarch to the flour mixture.

Whisk vigorously to avoid lumps - I use a hand mixer on low speed for 30 seconds to ensure a silky consistency. This prevents that dreaded "gluey" texture in the final dish.

Even layering is everything for perfect texture throughout. I start by placing potato slices in a single layer with no overlaps - think of it like a puzzle. Then I sprinkle cheese evenly, using about 1/3 cup per layer.

That initial 375°F for 45 minutes is crucial for even cooking, but the magic happens in the final 400°F boost. This higher temperature creates the perfect crispy crust while keeping the interior creamy.

I use an oven thermometer to verify my oven's accuracy - many home ovens run 25°F hotter or colder than set. For extra insurance, I place the baking dish on the middle rack where heat circulates most evenly.

Resting Time Matters

Never skip the 10-minute rest before serving - this allows the juices to redistribute and the layers to set properly. I find that resting on a wire rack (instead of the baking sheet) helps prevent sogginess.

Distribute the ham evenly throughout the layers rather than just on top. I like to place small pieces between potato slices in the first layer, then sprinkle more on the second layer. For extra flavor, I sometimes add 1/2 tsp smoked paprika to the ham cubes before mixing.

This subtle smokiness complements the nutmeg perfectly and adds another dimension to each bite. The ham should be slightly warm when served, not cold from the fridge.

Frequently asked questions