Description
These Cheesy Scalloped Potato & Ham Stacks are a cheesy, flavorful twist on classic scalloped potatoes. Layered with tender russet potatoes, savory deli ham, and a rich Parmesan and herb-infused sauce, then baked to golden perfection with melted cheddar cheese on top. Perfect as a comforting side dish or a hearty main, these individual potato stacks are as visually appealing as they are delicious.
Ingredients
Scale
Cheese and Sauce Mixture
- 3/4 cup finely shredded Parmesan cheese
- 1/3 cup half-and-half
- 1 tbsp chopped fresh thyme
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp smoked paprika
Potato and Ham Layer
- 1 1/2 lb russet potatoes (about 5 small), unpeeled, sliced into 1/8-inch-thick rounds
- 6 oz sliced deli ham, cut into 2-inch squares
- 1 cup shredded orange or yellow cheddar cheese
Finishing Touch
- Cooking spray
- Chopped fresh parsley, for serving
Instructions
- Preheat and Prepare Baking Pan: Arrange a rack in the center of the oven and preheat the oven to 350°F (175°C). Spray a standard 12-cup muffin tin thoroughly with cooking spray to prevent sticking.
- Mix Cheese Sauce and Coat Potatoes: In a large bowl, whisk together the Parmesan cheese, half-and-half, chopped fresh thyme, garlic powder, kosher salt, black pepper, and smoked paprika until well combined. Add the sliced potatoes and toss them gently until all slices are evenly coated with the mixture.
- Assemble Potato and Ham Stacks: To build each stack, place two potato slices into each muffin cup. Top these with one square of deli ham. Repeat this layering process four more times with the potatoes and ham, finishing each stack with one potato slice on top. Whisk the remaining Parmesan sauce mixture again and pour it evenly over and around the potato stacks. Cover the muffin tin tightly with foil to trap steam and moisture during baking.
- Bake Covered: Bake the covered stacks in the preheated oven for 35 minutes to ensure the potatoes become tender and flavors meld.
- Add Cheddar and Finish Baking: Carefully remove the foil and sprinkle shredded cheddar cheese evenly over and around the potato stacks. Continue baking uncovered for an additional 10 to 15 minutes, or until the cheese is melted, bubbly, and begins browning at the edges.
- Cool and Serve: Remove the tin from the oven and let the stacks cool in the pan for 5 minutes to set. Using an offset spatula, gently transfer each stack to a serving platter. Garnish with chopped fresh parsley and serve warm.
Notes
- Use thin 1/8-inch slices of potatoes for even cooking and easy stacking.
- Keeping the potato skins on adds texture and nutrients but can be peeled if preferred for a smoother bite.
- Substitute turkey ham or smoked ham for different flavor profiles.
- Ensure the muffin tin is well sprayed with cooking spray to avoid sticking during baking.
- Resting the stacks after baking helps them hold together better when serving.
Nutrition
- Serving Size: 1 potato & ham stack
- Calories: 210
- Sugar: 2g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
