Description
These Cheesy Scalloped Potato & Ham Stacks are a delicious and visually appealing twist on classic scalloped potatoes. Layers of thinly sliced russet potatoes and deli ham are baked in a creamy, flavorful mixture of Parmesan, half-and-half, and herbs, then topped with melted cheddar and fresh parsley. Perfect as a comforting side dish or a hearty appetizer, these stacks combine rich cheesy goodness with savory ham for a satisfying treat.
Ingredients
Units
Scale
Cheesy Scalloped Potato & Ham Stacks Ingredients
- Cooking spray
- 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
- 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
- 1 cup shredded orange or yellow cheddar cheese
- 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 with cooking spray to prevent sticking and make removal easier.
- Mix Parmesan Cream Mixture: In a large bowl, whisk together the finely shredded Parmesan, half-and-half, chopped fresh thyme, garlic powder, kosher salt, freshly ground black pepper, and smoked paprika until combined. Add the sliced potatoes and toss gently until all slices are evenly coated with the mixture.
- Assemble Potato and Ham Stacks: To assemble, place 2 potato slices at the bottom of each muffin well. Top each with one square of ham, then repeat layering 4 more times, alternating potatoes and ham. Finish by placing one final slice of potato on top of each stack. Whisk any remaining Parmesan mixture and pour it evenly over and around the stacks in the muffin tin. Cover the tin tightly with foil.
- Bake Covered and Uncovered with Cheese: Bake the stacks covered for 35 minutes. Then remove the foil, sprinkle the shredded cheddar cheese over and around the potatoes, and continue baking uncovered for an additional 10 to 15 minutes, or until the cheese is melted and begins to brown around the edges. Remove from oven and let cool in pan for 5 minutes.
- Serve: Use an offset spatula to carefully transfer each potato and ham stack to a serving platter. Garnish with chopped fresh parsley and serve warm.
Notes
- Use a mandoline slicer for uniform potato slices to ensure even cooking.
- For a richer flavor, substitute half-and-half with heavy cream or a mixture of cream and milk.
- Make sure to tightly cover the muffin tin during the first baking step to help the potatoes steam and become tender.
- You can prepare the stacks a few hours ahead and refrigerate them before baking; just add a few extra minutes to baking time if baking from cold.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven.
Nutrition
- Serving Size: 1 stack
- Calories: 230
- Sugar: 2g
- Sodium: 540mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 35mg
