Betty Crocker's Au Gratin Potatoes and Ham Recipe: Crispy Vinegar-Kissed Wedges with Smoky Ham Flavor

Betty Crocker's au gratin potatoes and ham recipe delivers the ultimate comfort food experience with its signature crispy vinegar-kissed top and rich, savory layers. This classic dish combines tender potato wedges, smoky ham, and a creamy cheese sauce that creates a harmonious blend of textures and flavors.

The secret lies in the precise layering and baking technique, which ensures every bite is both crispy and creamy—just like the iconic Betty Crocker version you remember.

What makes this recipe special is its balance of simplicity and indulgence. With just a few key ingredients—potatoes, ham, cheese, and a touch of vinegar—you can create a side dish that feels like a restaurant-worthy centerpiece.

The vinegar-kissed top adds a subtle tang that cuts through the richness, while the ham infuses every layer with smoky depth. This method is foolproof, ensuring consistent results even for home cooks.

The outcome is a golden, bubbling dish with perfectly crispy edges and tender, creamy centers. The cheese melts into a velvety sauce that coats the potatoes and ham, creating a dish that’s both satisfying and elegant.

Whether served alongside roasted chicken or as a hearty main, this au gratin delivers on every promise of classic comfort food.

Ready in about an hour, this recipe is perfect for holiday gatherings, family dinners, or anytime you crave a dish that feels like a warm hug. Let’s get started on creating your own Betty Crocker-style masterpiece.

Ingredients for betty crocker au gratin potatoes and ham

Classic comfort food with just 13 ingredients—crispy, creamy, and packed with smoky ham flavor.

The potatoes are the foundation, so choose Russet potatoes—their high starch content ensures that perfect creamy texture while holding their shape. Most grocery stores carry them year-round, but if you're near a farmers market, look for organic Russets for even better flavor. The ham should be Black Forest or smoked ham—the smokiness is key here. I like to buy pre-sliced ham from Costco or Trader Joe's for convenience, but if you're using a whole ham, slice it thinly against the grain. The cheese is non-negotiable: sharp white cheddar melts beautifully and adds that signature tang. Avoid pre-shredded cheese—it contains anti-caking agents that prevent proper melting.

No Black Forest ham? Smoked ham or even high-quality deli ham works in a pinch, though the smokiness will be less pronounced. Running out of sharp cheddar? Gruyère or Swiss cheese are excellent substitutes—they add a nutty depth that complements the potatoes. For the vinegar, distilled white vinegar is ideal, but apple cider vinegar adds a subtle fruitiness that pairs beautifully. The garlic and onion powders are optional but recommended—they amplify the savory notes without overpowering. If you're making this ahead, prepare the cheese sauce first and store it separately until ready to assemble. The potatoes can be prepped and kept in cold water until layering to prevent browning.

This dish reheats beautifully—just cover with foil and bake at 350°F for 20-25 minutes. It also freezes well for up to 3 months, though the top may lose some crispiness. For best results, assemble the dish in a 9x13-inch baking dish—this size ensures even baking and that signature crispy top. If you're serving a crowd, make two batches. The leftovers taste even better the next day as the flavors meld together. Store any unused ham in the fridge for up to 5 days or freeze it for up to 2 months. The cheese sauce can be prepped ahead and stored in the fridge for 3 days or frozen for up to 1 month.

Step-by-step instructions for Betty Crocker's au gratin potatoes and ham recipe

Here's how to create golden, crispy potato wedges with a rich ham-infused cheese sauce.

Preheat your oven to 425°F while you prepare the potatoes. Cut the 3 lb russet potatoes into 1-inch wedges, keeping the skin on for texture. Spread them on two baking sheets and toss with 2 tbsp white vinegar—this acidity helps create that signature crispy exterior. Roast for 25 minutes, stirring once halfway, until the edges begin to turn golden brown and the potatoes are tender when pierced with a fork.

Don't skip the vinegar step. It's what gives Betty Crocker's version that tangy crispiness that sets it apart from traditional au gratin. You'll know they're ready when they release easily from the pan and have developed a slight golden color.

While the potatoes roast, melt the 0.5 cup butter in a large skillet over medium heat. Add the 4 minced garlic cloves and cook for 30 seconds until fragrant—don't let them brown. Stir in the 0.5 cup all-purpose flour and cook for 1 minute to remove the raw flour taste.

Slowly whisk in the 1.5 cups heavy cream and 0.5 cup warmed whole milk, stirring constantly to prevent lumps. Let the mixture simmer for 3-4 minutes until it thickens enough to coat the back of a spoon. Remove from heat and stir in the 2 cups shredded sharp white cheddar cheese, 1 lb thinly sliced black forest ham, 1.5 tsp salt, 0.5 tsp garlic powder, 0.5 tsp onion powder, and 1 tsp ground black pepper until fully melted and smooth.

Transfer the roasted potato wedges to a 9x13-inch baking dish, spreading them in an even layer. Pour the warm cheese sauce evenly over the potatoes, pressing down gently to help the sauce penetrate. The sauce should cover about ¾ of the potatoes—this ensures crispy tops while keeping the bottoms tender.

Return to the oven and bake for 15-20 minutes until the cheese is bubbly and the top is deep golden brown. Watch closely in the last 5 minutes—you want that beautiful crust to form without burning. Remove from the oven and let rest for 5 minutes before serving to allow the sauce to set slightly.

Using a wide spatula, carefully transfer the au gratin to serving plates. The potatoes should be tender yet crispy on top, with a rich, creamy sauce clinging to each wedge. The ham should be visible throughout, adding its smoky depth to every bite.

Serve family-style with extra cheese sauce on the side if desired. This dish tastes best immediately while the potatoes are still warm and the sauce is at its peak creaminess. For a complete meal, pair with a simple green salad or steamed vegetables to balance the richness.

Best sauces and condiments for this betty crocker au gratin potatoes and ham

Classic Cheese Sauce

The foundation of this dish is the creamy ham and cheese sauce, where sharp white cheddar and heavy cream create that signature velvety texture. I always use full-fat heavy cream—it's worth the extra cost for that luxurious mouthfeel.

For a richer flavor, I add a splash of warmed whole milk while making the sauce, which helps balance the richness and prevents it from becoming too heavy. 🧀

Vinegar-Kissed Top

The secret to that iconic crispy top is white vinegar—just 2 tablespoons tossed with the potato wedges before roasting. This acidity helps create a Maillard reaction that caramelizes beautifully in the oven, giving you that perfect golden crust.

For an extra tangy kick, I sometimes add 1 teaspoon of Dijon mustard to the vinegar mixture before tossing the potatoes.

Smoky Ham Infusion

Black Forest ham is non-negotiable here—its smoky flavor permeates every layer of the dish. If you can't find it, smoked ham works well, but avoid regular deli ham as it lacks that essential depth. I like to tear the ham into small pieces and fold them into the cheese sauce so they distribute evenly. For an extra boost, I sprinkle ½ teaspoon of smoked paprika into the sauce for a subtle smoky aroma. 🥓

Garlic-Butter Base

The sauce starts with a garlic-butter base that adds incredible depth. I melt ½ cup unsalted butter in a skillet and sauté 4 minced garlic cloves just until fragrant—30 seconds max to avoid bitterness.

Then, I whisk in ½ cup all-purpose flour to create a roux, which thickens the sauce beautifully. This step is crucial for that smooth, creamy consistency that makes this dish so satisfying.

Creamy Upgrade Options

Want to take your sauce to the next level? Swap out some of the heavy cream for crème fraîche—it adds a tangy brightness that cuts through the richness. I also love stirring in 1 ounce of Gruyère cheese along with the cheddar for a nutty depth.

For a lighter option, use half-and-half instead of heavy cream, though the texture will be slightly less luxurious.

Herb and Spice Boost

Don’t underestimate the power of fresh herbs—a sprinkle of chopped chives or fresh parsley right before serving adds a bright, fresh note that balances the richness. I also recommend adding ½ teaspoon of onion powder and ½ teaspoon of garlic powder to the sauce for extra savory depth.

For a touch of heat, a pinch of cayenne pepper (about ¼ teaspoon) elevates the dish without overpowering it. 🌶️

Frequently asked questions