Side Dishes
Betty Crocker's au gratin potatoes with ham deliver that ultimate comfort dish—creamy, cheesy layers topped with golden, crispy crunch that makes every bite irresistible. The secret lies in the perfect balance of rich, velvety potato texture and savory ham, all baked to golden perfection in one pan.
I've refined this recipe over years to ensure the sauce stays silky while the top develops that satisfying crunch.
This classic dish transforms simple ingredients into a showstopper side that pairs beautifully with roasted meats or stands alone as a hearty main. The ham adds depth while keeping prep straightforward—just layer, bake, and enjoy.
What makes this version special is the foolproof technique for achieving that signature crispy top without burning the bottom, a challenge many home cooks face.
By the time it emerges from the oven, you'll have a dish that looks like it came straight from a family dinner table—creamy layers of potatoes infused with cheddar, topped with crispy golden breadcrumbs and ham pieces.
The aroma alone will have everyone gathering around the table, and the first bite delivers that perfect harmony of textures and flavors.
Serve this restaurant-quality side with roasted chicken, ham, or even as a standalone dish for a satisfying meal. The best part? It's ready in about 45 minutes, making it perfect for weeknight dinners or holiday gatherings where you want that homemade touch without the fuss.
Ingredients for betty crocker au gratin potatoes and ham
Simple ingredients that transform into restaurant-quality comfort in one pan.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 2 ½ lb | Peeled, thinly sliced lengthwise |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, sharp variety preferred |
| Heavy Cream 🥛 | 1 ½ cups | Full-fat for creaminess |
| Diced Ham 🥓 | 1 ½ cups | Cubed, about 6 oz |
| All-Purpose Flour 🌾 | ½ cup | For thickening sauce |
| Dry Breadcrumbs 🍞 | ½ cup | Panko for extra crunch |
| Garlic Cloves 🧄 | 4 cloves | Minced for flavor |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Butter 🧈 | 4 tbsp | Unsalted, melted |
| Milk 🥛 | ½ cup | Whole milk preferred |
| Dried Parsley 🌿 | 1 tsp | For garnish |
The potatoes are the star here—Russets are ideal because they hold their shape and soak up the creamy goodness. Grab the pre-cut bagged potatoes from Kroger or Walmart if you're short on time, but if you're slicing yourself, go thin for even cooking. The cheddar? Sharp is non-negotiable—mild cheddar won't give you that tangy punch. I always buy a block and grate it myself because pre-shredded gets clumpy. For the ham, Black Forest or honey-glazed adds sweetness that balances the creaminess perfectly—just cube it yourself instead of using pre-diced if you can.
No sharp cheddar? Gruyère or Swiss works in a pinch, but you'll lose that signature flavor. Running low on breadcrumbs? Crushed cornflakes give a similar crunch, though not quite as golden. The parsley is just for garnish, so dried works fine if you don't have fresh. Want to make this dairy-free? Swap the heavy cream for full-fat coconut milk>—it won't be identical, but still delicious. The butter and milk combo in the sauce is what makes it velvety—don't skip the whole milk, even if you're using heavy cream. And if you're prepping ahead, make the sauce first—it keeps for days in the fridge.
This reheats beautifully—just cover with foil and pop it in the oven at 350°F for 15 minutes. The leftovers keep for 4-5 days in the fridge, though honestly, it's hard to resist eating it all in one sitting. For a crowd, double the recipe—it scales perfectly. I always make a big batch for holidays because it freezes wonderfully. Portion into airtight containers with foil pressed directly on the surface to prevent freezer burn, and it'll keep for up to 3 months. The crispy top is the best part, so if yours isn't perfectly golden, just broil it for 2-3 minutes at the end.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to wash dishes. Slice those Russets, layer them with ham and cheese, and let the oven do the work—no chopping onions or sautéing garlic here.
- Cheesy Ham Dream: That sharp cheddar melts into golden perfection while the ham adds salty richness. The creamy sauce? It’s the kind of flavor that makes you reach for seconds before the plate even hits the table.
- Leftovers That Don’t Suck: Honestly, this dish tastes better the next day—crispier edges, creamier filling. I make a double batch on Sundays because it’s the easiest way to feed the family without stressing over lunch.
- Budget-Friendly Crowd-Pleaser: Russets are cheap, ham stretches far, and a little flour thickens the sauce without breaking the bank. It’s the dish I turn to when friends drop by unexpectedly—always a hit, never a flop.
Step-by-step instructions for Betty Crocker au gratin potatoes and ham
This one-pan wonder delivers ultimate comfort with crispy golden topping and creamy, cheesy layers.
Prepare the Potato Base
Preheat your oven to 375°F. Peel the 2.5 lb russet potatoes and slice them lengthwise into ¼-inch thick slices. You should have about 12-15 slices total. Soak the potato slices in cold water for 10 minutes to remove excess starch—this prevents a gummy texture. Drain and pat them completely dry with paper towels.
In a large skillet, melt 2 tbsp butter over medium heat. Add the diced yellow onion and cook for 5 minutes until softened. Stir in the 4 minced garlic cloves and cook for another 30 seconds until fragrant. Transfer this onion-garlic mixture to a 9x13-inch baking dish and spread it evenly across the bottom.
Layer Potatoes and Create the Creamy Mixture
Arrange half of the potato slices in a single layer over the onion mixture, slightly overlapping them. In a medium bowl, whisk together the 1.5 cups heavy cream, 0.5 cup milk, 0.5 cup all-purpose flour, 1.5 tsp salt, and 0.5 tsp ground black pepper until smooth. Pour half of this mixture evenly over the potatoes.
Add the remaining potato slices in another single layer, then pour the remaining cream mixture over them. Sprinkle the 1.5 cups diced ham evenly over the top layer of potatoes. The ham will distribute its flavor throughout as it bakes.
Create the Crispy Topping
In a small bowl, combine the 2 cups shredded sharp cheddar cheese, 0.5 cup dry breadcrumbs, and the remaining 2 tbsp melted butter. Mix until the breadcrumbs are evenly coated with cheese and butter. This mixture will create that irresistible crispy topping we all love.
Sprinkle this cheese-breadcrumb mixture evenly over the entire potato layer. You want a thick, even coating—press down gently with the back of a spoon to help it adhere. The breadcrumbs will toast to golden perfection while the cheese melts into a gooey blanket.
Bake to Golden Perfection
Transfer the baking dish to the preheated oven and bake for 50-55 minutes until the top is deep golden brown and the potatoes are tender when pierced with a fork. The edges should be bubbling, and you should see that beautiful crispy crust forming.
Here's the thing—don't peek during baking. Every time you open the oven, you lose heat and steam, which can make the top less crispy. If you're worried, use the oven light to check instead. When it's done, let it rest for 10 minutes before serving—this allows the layers to set and makes slicing easier.
Garnish and Serve Warm
Remove the dish from the oven and sprinkle the 1 tsp dried parsley evenly over the top. The parsley adds a fresh pop of color that makes this dish look even more inviting. Let it sit for 5 minutes to allow the parsley to slightly crisp up.
Slice into 4 equal portions and serve immediately. The contrast of crispy golden topping with creamy, cheesy potato layers is what makes this dish so comforting. Pair it with a simple green salad and crusty bread for a complete meal that feels like home.
Pro Tips For Making Betty Crocker Au Gratin Potatoes And Ham
- PARBOIL POTATOES FIRST: Drop peeled Russets into boiling water for 5 minutes before slicing—this stops them from turning to mush when baking. I learned this the hard way after serving a watery, sad gratin that looked more like mashed potatoes than layers.
- DRY THE HAM: Pat diced ham with paper towels to remove excess moisture before layering—wet ham makes the sauce watery and ruins the texture. Sounds tedious, but it’s the thing that keeps your gratin creamy, not soggy.
- SKIP THE FLOUR SLURRY: The Betty Crocker recipe calls for a flour-thickened cream sauce, but trust me: just whisk heavy cream with shredded cheese and a splash of milk for a richer, smoother finish. The flour can make it gummy if overcooked.
- BAKE COVERED THEN UNCOVERED: Cover the dish with foil for the first 45 minutes to steam the potatoes, then uncover for the last 15 to let the top brown. This gives you crispy edges without drying out the layers underneath—no guesswork, just consistent results.
Storing and reheating this dish
Refrigerator Storage
This dish keeps beautifully in the fridge for up to 4-5 days when stored properly. After cooling completely, transfer to an airtight container with a tight-fitting lid—I use Glasslock containers because they seal tightly and prevent moisture loss.
Press plastic wrap directly on the surface to maintain that crispy top. The flavors actually deepen overnight, making leftovers even more delicious. 🥫
Freezer-Friendly Tips
For long-term storage, freeze portions in single-serving airtight containers or heavy-duty freezer bags. Press plastic wrap directly on the surface before sealing to prevent freezer burn. This au gratin freezes for up to 3 months while maintaining its creamy texture.
When ready to eat, thaw overnight in the fridge for best results. I always reheat from frozen—just add 5-10 extra minutes to the baking time. ❄️
Oven Reheating
My preferred method is oven reheating at 350°F for 15-20 minutes, covered with foil. This gentle heat restores the creamy texture without drying out the potatoes. For extra crispiness, broil for 2-3 minutes at the end.
The key is to cover it during most of the reheating process to trap moisture, then uncover just long enough to revive that golden crust. 🔥
Microwave Shortcut
When I'm in a hurry, I use the microwave with a damp paper towel covering the dish. Heat on 50% power for 3-4 minutes, stirring halfway. This method works best for quick lunches but may slightly soften the crispy topping.
For better results, transfer to a baking dish and finish under the broiler for 2 minutes to restore some crunch. ⏰
Crispy Top Revival
If your reheated dish loses its crispy texture, don't worry—just pop it under the broiler for 2-3 minutes at the end. Sprinkle with a little extra breadcrumbs or grated Parmesan before broiling to restore that golden finish.
This works perfectly for both fridge and freezer-reheated portions. The secret is high heat for a short time to revive the crust without overcooking the potatoes below. ✨
Nutrition facts
Frequently asked questions
Can I use sweet potatoes instead of russet potatoes?
While you can substitute sweet potatoes, the texture and flavor will differ significantly. Sweet potatoes have a naturally sweeter taste and softer texture when cooked, which won't give you that classic creamy, starchy consistency of russets. If you must use them, slice them ⅛-inch thick and soak for 15 minutes to remove excess moisture.
How do I keep the top extra crispy without burning the bottom?
The secret is baking at 375°F and avoiding peeking! For extra crispiness, spread the cheese-breadcrumb topping evenly and press down gently. If the bottom starts browning too quickly, tent loosely with aluminum foil for the last 10 minutes of baking. A baking stone can also help create a crispier crust.
Can I make this dish ahead of time?
Assemble the dish up to 24 hours ahead and refrigerate uncovered. Just before baking, sprinkle fresh breadcrumbs on top and bake as directed. For make-ahead baking, cover with foil and bake at 350°F for 15 minutes, then uncover and broil for 2-3 minutes to crisp the top.
What's the best way to reheat leftovers?
For best results, reheat in the oven at 350°F for 15-20 minutes, covered with foil. To revive crispiness, broil for 2-3 minutes at the end. If using the microwave, cover with a damp paper towel and heat on 50% power for 2-3 minutes, then finish under the broiler.
Can I make this dish vegetarian?
Yes! Replace the ham with mushrooms or spinach for flavor, or use vegetarian cheese and add roasted garlic or caramelized onions for depth. The creamy potato base will still shine, though the savory element from ham will be missing. For extra protein, add white beans or tofu crumbles.