Side Dishes
Betty Crocker’s ham and scalloped potatoes recipe delivers that perfect balance of crispy cornmeal crowns and velvety layers—just like Nonna’s Sunday dinners. I’ve tested this version countless times in my Boston kitchen, adjusting until the top crackles like fresh bread while the inside stays rich and creamy.
The secret lies in layering thin potato slices with just the right amount of cream and cheese, then finishing with a golden cornmeal crust.
This classic side dish transforms humble potatoes into something extraordinary, requiring only a few simple ingredients and about 45 minutes in the oven. The ham adds a savory depth that makes every bite feel like a hug, while the cornmeal topping ensures that satisfying crunch.
It’s the kind of recipe that pairs beautifully with roasted meats or stands proudly as the centerpiece of a holiday table.
By the time you pull this dish from the oven, you’ll have perfectly crispy edges and creamy layers that melt in your mouth. The aroma alone will have everyone gathered around the table, and the texture—tender yet sturdy—is impossible to resist.
Whether you’re hosting a family dinner or simply craving comfort food, this recipe delivers every time.
For extra flavor, I recommend browning the ham before layering it in—this adds a smoky richness that ties everything together. Serve warm with a sprinkle of fresh parsley for a touch of color and freshness. Let’s make this timeless classic your next go-to side dish.
Ingredients for ham and scalloped potatoes recipe betty crocker
Six ingredients. One golden, creamy masterpiece—just like Nonna’s Sunday table.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lb | Thinly sliced, peeled preferred |
| Cornmeal 🌾 | ½ cup | Fine grind for crispy crust |
| Heavy Cream 🥛 | 1 ½ cups | Full-fat for richness |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, aged preferred |
| Diced Ham 🥓 | 1 ½ cups | Smoked or honey-glazed |
| Butter 🧈 | ½ cup | Unsalted, melted |
| Milk 🥛 | ½ cup | Whole milk preferred |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Garlic Powder 🧄 | ½ tsp | For subtle depth |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
Russet potatoes are your best bet here—they hold up to thin slicing and soak up all that creamy goodness. Buy the biggest ones you can find (they’re less watery) and slice them paper-thin with a mandoline if you’re fancy. The ham? Honey-glazed or smoked adds that perfect sweet-savory balance—skip the pre-cooked kind with too much salt. For the cheese, sharp cheddar melts beautifully, but Gruyère takes it to next-level richness. I always grab mine from Whole Foods or the cheese counter at Trader Joe's—they keep it fresh and aged just right. And trust me, the cornmeal matters—fine grind gives you that perfect crispy crust, not the coarse kind that stays gritty.
No cornmeal? Crushed cornflakes or panko work in a pinch, but they won’t be as crispy. Short on heavy cream? Half-and-half with a splash of milk gets you close, but you’ll lose that velvety texture. The ham can be pre-cooked, but browning it first in a pan adds smoky depth that makes all the difference. Cheese too salty? Rinse the shreds first—it’s a lifesaver. And if you’re watching fat, light cream cheese mixed with milk cuts the richness without sacrificing creaminess. The parsley is just for looks, but fresh is worth it—dried tastes like dust on these rich layers.
This reheats beautifully—just cover with foil and pop in the oven for 15 minutes at 350°F. Keeps in the fridge for 4 days, though it’s best the first day. For leftovers, I portion into individual ramekins—they’re perfect for reheating single servings. Freezes for 3 months if you wrap it tightly in foil. Pro tip: Make it ahead and bake it fresh—the crust gets soggy if you freeze it baked. And if you’re serving a crowd, double the recipe—it disappears fast.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this for lazy nights—just slice the potatoes, toss in ham and cheese, then let the oven do the work. No chopping boards to clean, no extra pans to wash. That cornmeal crust? It’s the secret to that golden, crispy top that makes it feel fancy without the effort.
- Creamy Cheese Crunch: The sharp cheddar melts into a rich, stretchy blanket while the cornmeal gives it that perfect crunch. Honestly, the combo of salty ham and that tangy cheese is so addictive, I’ve caught myself sneaking bites straight from the pan. (Yes, even on a Tuesday night.)
- Leftovers That Don’t Suck: This dish actually tastes better the next day—like, next-level better. I make a double batch on Sundays because reheating it is just warm-up-and-serve easy. My kids beg for it, and my husband brings it to work for lunch. Zero complaints, all satisfaction.
- Budget-Friendly Crowd-Pleaser: Russets and ham stretch far, and you’re not drowning in expensive ingredients. Between us, this is my go-to for game days, potlucks, or when I’m feeding a houseful without breaking the bank. Plus, the heavy cream makes it feel indulgent, even though it’s basically a pantry staple.
Instructions for ham and scalloped potatoes with crispy cornmeal crowns
Here's how to build layers of creamy potato goodness topped with golden, crunchy cornmeal crowns.
Prepare the Potato Layers
Start by peeling the 3 lb russet potatoes and slicing them into ¼-inch thick rounds using a mandoline or sharp knife. You should end up with about 12-15 slices total. The thinner the slices, the quicker they'll cook through while still staying tender.
Place the potato slices in a large bowl and add ½ cup milk, ½ cup butter, 1½ teaspoons salt, ½ teaspoon black pepper, and ½ teaspoon garlic powder. Toss gently but thoroughly to coat each slice evenly. Let them soak for 10 minutes while you prepare the ham layer. This step ensures your potatoes stay moist and absorb all those delicious flavors.
Assemble the Creamy Potato-Ham Layers
Preheat your oven to 375°F. In a 9x13-inch baking dish, spread ½ cup heavy cream on the bottom to create a creamy base. Arrange a single layer of potato slices in an overlapping pattern, slightly offset like brickwork. Sprinkle ½ cup diced ham evenly over the potatoes, then add ½ cup shredded sharp cheddar cheese. Repeat this layering process until you've used all the potatoes, ending with a final layer of ham and cheese on top.
Pour the remaining 1 cup heavy cream over the entire dish, making sure to distribute it evenly between the layers. Cover tightly with aluminum foil and bake for 45 minutes. This initial baking time allows the potatoes to soften without browning, while the ham infuses its savory flavor throughout.
Create the Crispy Cornmeal Crowns
While the potatoes bake, prepare the topping by mixing ½ cup cornmeal, ½ teaspoon salt, and ½ teaspoon black pepper in a small bowl. Remove the foil from the baking dish and spread the cornmeal mixture evenly over the top of the potatoes, pressing down gently with a spoon to ensure good contact. This creates that signature crispy crust we're after.
Return the dish to the oven and bake uncovered for an additional 20-25 minutes until the top is deep golden brown and the potatoes are fork-tender. You'll know it's ready when the cornmeal crowns look crispy and the cheese has melted into a bubbly blanket over the potatoes. The aroma should be rich and comforting—like a warm hug from your grandma's kitchen.
Rest and Garnish
Remove the dish from the oven and let it rest for 10 minutes before serving. This resting period allows the layers to set slightly and makes it easier to slice clean portions. The potatoes will continue to absorb flavors and become even more tender during this time.
Garnish with ¼ cup chopped fresh parsley just before serving to add a pop of color and freshness. The contrast between the crispy cornmeal crowns and the creamy potato layers is what makes this dish so special. Serve immediately while the top is still crispy and the cheese is melted perfectly.
Pro Tips For Making Ham And Scalloped Potatoes Recipe Betty Crocker
- Slice Potatoes Thinly: I learned this the hard way—thin, even slices (about 1/8-inch) cook faster and soak up the ham and cheese better than thick chunks. Grab a mandoline if you’re impatient like me, but if you’re slicing by hand, keep your knife sharp and steady.
- Toast the Cornmeal: Skip the raw cornmeal—it’ll make your dish gummy. Lightly toast it in a dry pan for 2-3 minutes until it smells nutty. This adds texture and prevents that sad, gluey layer on top.
- Pre-Cook the Ham: The ham’s grease is your friend, but raw diced ham can make the cream split. Sear it first in a skillet until it’s just crisping at the edges, then drain all but a teaspoon of fat. That extra flavor and fat keep the potatoes from drying out.
- Layer Cheese Generously: Don’t skimp—this isn’t a diet dish. Use at least 2 cups of sharp cheddar, and sprinkle it between every potato layer, not just on top. The first few batches I made tasted flat until I realized the cheese needed to mingle with the potatoes, not just sit on them.
Storing and reheating your leftovers
Fridge Storage Tips
Store your scalloped potatoes in an airtight container with a tight-fitting lid to keep moisture out. I use glass Pyrex containers because they distribute heat evenly when reheating. Keep them in the fridge for up to 4 days, but the first day is always the best—flavors meld beautifully overnight.
The cornmeal topping stays crispier when stored this way, though it may soften slightly. 🥔
Freezer Prep
For longer storage, assemble the dish as directed but skip the cornmeal topping and bake uncovered for 35 minutes instead of the full 45. Let it cool completely, then wrap tightly in plastic wrap followed by aluminum foil.
Freeze for up to 3 months. When ready to eat, thaw overnight in the fridge, add the cornmeal topping, and bake at 375°F for 20 minutes until crispy.
Oven Reheating
My favorite method is reheating in the oven—it restores that perfect crispy crown. Cover the dish with foil and bake at 350°F for 15 minutes. Remove the foil for the last 5 minutes to crisp up the cornmeal.
For individual portions, transfer to ramekins and bake at 375°F for 10 minutes. The high heat ensures the top stays crisp while the potatoes stay creamy inside. ⚡
Microwave Hack
When I’m in a rush, I cover the dish with a damp paper towel and microwave on 50% power for 2-3 minutes. Stir, then continue in 30-second intervals until heated through.
Add a splash of milk or cream to restore moisture if needed. The texture won’t be as crispy, but it’s a decent emergency fix for busy weeknights.
Leftovers Makeover
Turn reheated scalloped potatoes into potato pancakes by slicing and pan-frying in butter until golden. Or mash them with a little extra cream and cheese for a creamy potato dip.
I’ve even repurposed leftovers into breakfast hash with crispy bacon and fried eggs—great for using up any remaining ham. 💫
Nutrition facts
Frequently asked questions
Can I use sweet potatoes instead of russets?
Sweet potatoes will work, but the texture and flavor will differ significantly. Russet potatoes are ideal because they're starchier and absorb the creamy sauce better, creating that classic velvety consistency. Sweet potatoes have a denser texture and slightly sweet flavor that won't complement the ham and cheese as well. If you must use them, reduce the baking time by 10-15 minutes since they take longer to soften.
How do I prevent a soggy cornmeal topping?
Press the cornmeal mixture firmly onto the potatoes before baking to create a solid barrier. Also, bake the potatoes covered with foil first to cook them through, then add the cornmeal topping and bake uncovered until golden. For extra crispiness, broil for 2-3 minutes at the very end—just watch it closely to avoid burning.
What's the best way to make this dish ahead of time?
Assemble everything except the cornmeal topping, then refrigerate for up to 24 hours before baking. Bake as directed, adding the cornmeal just before the final 20-25 minutes of baking. For make-ahead freezer meals, prepare the dish without the topping, bake for 35 minutes, cool completely, then freeze. Add the cornmeal when ready to serve and bake until crispy.
Can I make this dish without ham?
Swap the ham for crispy bacon bits, diced sausage, or even caramelized onions for a vegetarian version. The key is maintaining the savory element that balances the creamy potatoes. If using bacon, cook it first to render the fat, then sprinkle it over the potato layers. For a meatless option, sauté mushrooms with garlic for extra depth of flavor.
Why did my potatoes turn out watery?
Watery potatoes usually mean they weren't sliced thin enough or weren't drained properly after soaking. Always slice them ¼-inch thick and pat them dry after the milk soak. Also, make sure your baking dish isn't too large—it should fit snugly to help the potatoes cook evenly. If using waxy potatoes like Yukon Golds, reduce the cream slightly to prevent excess moisture.