Description
These Cheesy Scalloped Potato & Ham Stacks are a delightful and easy-to-make baked dish featuring layers of thinly sliced potatoes, savory deli ham, and a rich Parmesan and cheddar cheese blend. Perfect for weeknight dinners or special occasions, each stack is baked to golden perfection with a creamy, flavorful sauce infused with thyme, garlic, and smoked paprika.
Ingredients
Scale
Preparation
- Cooking spray
Cheese and Dairy
- 3/4 cup finely shredded Parmesan
- 1/3 cup half-and-half
- 1 cup shredded orange or yellow cheddar
Herbs and Spices
- 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
Main Ingredients
- 1 1/2 lb. russet potatoes (about 5 small), unpeeled, sliced into 1/8″-thick rounds
- 6 oz. sliced deli ham, cut into 2″ squares
Garnish
- Chopped fresh parsley, for serving
Instructions
- Preheat and prepare muffin tin: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Spray a standard 12-cup muffin tin generously with cooking spray to prevent sticking.
- Mix cheese sauce and coat potatoes: In a large bowl, whisk together the finely shredded Parmesan, half-and-half, chopped fresh thyme, garlic powder, kosher salt, black pepper, and smoked paprika. Add the thinly sliced russet potatoes to the bowl and toss them thoroughly until they are evenly coated with the Parmesan mixture.
- Assemble the potato and ham stacks: In each prepared muffin cup, place two potato slices as the base. Top with one square of deli ham. Repeat layering four more times alternating potato slices and ham squares. Finish each stack by topping with one final potato slice. Take the remaining Parmesan mixture, whisk it again briefly, and pour it evenly over and around the assembled stacks. Cover the muffin tin tightly with aluminum foil to retain moisture during baking.
- Bake the stacks: Place the covered muffin tin in the oven and bake for 35 minutes. Then remove the foil, sprinkle shredded cheddar cheese evenly on top of and around the potato stacks, and return to the oven. Continue baking uncovered for an additional 10 to 15 minutes, or until the cheddar melts and begins to brown at the edges. After baking, let the stacks cool in the pan for 5 minutes to set.
- Serve and garnish: Use an offset spatula to carefully lift each potato and ham stack from the muffin tin onto a serving platter. Garnish with freshly chopped parsley for a burst of color and fresh flavor. Serve warm as a comforting side or main dish.
Notes
- Using unpeeled russet potatoes adds texture and nutrients, but you may peel them if preferred.
- Ensure potatoes are sliced thinly and uniformly (about 1/8-inch thick) for even cooking.
- To save time, prepare the Parmesan mixture ahead of time and store it covered in the refrigerator.
- These stacks can be reheated in the oven at 350°F for 10-15 minutes until warmed through.
- Try swapping the deli ham with cooked bacon or smoked turkey for a different flavor profile.
Nutrition
- Serving Size: 1 stack
- Calories: 220
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 30 mg
