Cheesy Scalloped Potato & Ham Stacks Recipe

If you’re like me, there’s something incredibly comforting about a warm, cheesy potato dish, especially when it’s packed with a little ham for that extra savory punch. This Cheesy Scalloped Potato & Ham Stacks Recipe is one of my all-time favorites because it feels fancy without requiring hours in the kitchen. The way those thin potato slices meld with the Parmesan-rich sauce and melty cheddar on top? Absolutely dreamy.

What I love most about this recipe is how it works perfectly for both a weeknight dinner or a weekend brunch with friends. You can prep the layers ahead and pop them in the oven when you’re ready, and the result is always the ultimate crowd-pleaser. Plus, since these stacks come out looking so pretty and individual, they’re great for entertaining without any fuss.

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Ingredients You’ll Need

Each ingredient in this Cheesy Scalloped Potato & Ham Stacks Recipe plays a vital role in layering flavor and texture. I always pay extra attention to picking fresh thyme and good-quality sharp cheddar—it really makes a difference.

• Cooking spray: A quick spritz keeps the stacks from sticking to your muffin tin, making cleanup a snap.
• Finely shredded Parmesan: Adds a salty, nutty richness that coats the potatoes beautifully.
• Half-and-half: Creamy but not too heavy—this gives the sauce just the right texture.
• Chopped fresh thyme: Fresh herbs brighten the dish, and thyme pairs so well with potatoes and ham.
• Garlic powder: Just a touch for subtle background flavor, enough to make your taste buds happy.
• Kosher salt: Enhances every ingredient, be sure to season well!
• Freshly ground black pepper: Adds a little spicy bite to balance richness.
• Smoked paprika: Brings a hint of warmth and smokiness without overpowering.
• Russet potatoes: Their starchy texture makes them ideal for thin slicing and baking tender.
• Sliced deli ham: I cut it into 2” squares so it fits perfectly between potato layers, giving a juicy, savory surprise.
• Shredded orange or yellow cheddar: Melts into a bubbly, golden top that everyone loves.
• Chopped fresh parsley: A sprinkle on top adds freshness and color to finish.

Variations

I always encourage you to make this Cheesy Scalloped Potato & Ham Stacks Recipe your own. Whether your family prefers different cheeses or you’re aiming for a vegetarian version, there’s so much room to tweak and experiment.

• Meat-Free Version: Swap the ham for sliced mushrooms or roasted veggies—I’ve tried this with caramelized onions and it’s just as satisfying.
• Cheese Swap: I’ve used Gruyère or Swiss instead of cheddar and it adds a lovely nutty flavor.
• Herb Variations: Rosemary or sage also work beautifully if you’re fresh out of thyme like I sometimes am.
• Spice it Up: Add a pinch of cayenne or chili flakes for a little kick—my husband loves this spicy twist.

How to Make Cheesy Scalloped Potato & Ham Stacks Recipe

Step 1: Prepare Your Oven and Muffin Tin

Start by placing a rack in the center of your oven and preheating it to 350°F. I like to give my muffin tin a good spray with cooking spray to make sure those stacks release effortlessly later on.

Step 2: Mix the Flavorful Parmesan Sauce

In a large bowl, whisk together the Parmesan, half-and-half, fresh thyme, garlic powder, kosher salt, black pepper, and smoked paprika. This mixture is where the magic begins—it coats those potato slices with a rich, flavorful base that bakes into perfection. Toss your thinly sliced potatoes gently until every slice is covered in that creamy herb mix.

Step 3: Build Your Stacks Layer by Layer

Now the fun part: layering. Start each muffin cup with 2 potato slices, then top it with a square of ham. Repeat this layering four times—potatoes, then ham—until you finish with a final potato slice on top. Don’t worry if it looks like a tall tower; it all bakes down beautifully. Pour the remaining Parmesan mixture evenly over and around the stacks, then cover the pan tightly with foil to lock in moisture during baking.

Step 4: Bake, Uncover, and Add Cheddar

Bake covered for 35 minutes to let the potatoes soften and flavors mingle. After that, remove the foil and sprinkle the shredded cheddar cheese generously on top and around the stacks. Pop them back in the oven uncovered for another 10 to 15 minutes until the cheese is melted, bubbly, and just beginning to brown at the edges—that golden crust makes all the difference.

Step 5: Cool Slightly and Serve

Let the stacks cool in the pan for five minutes so they firm up a bit. Then, using an offset spatula (trust me, it’s the best tool for this), gently lift each stack onto a platter. Sprinkle chopped fresh parsley over the top for a fresh, colorful finish. They look impressive and smell even better!

How to Serve Cheesy Scalloped Potato & Ham Stacks Recipe

Garnishes

I always top these stacks with some fresh chopped parsley—it adds a nice pop of color and a subtle herbaceous note that lightens the richness. Sometimes, if I have it on hand, a sprinkle of chives or even a bit of crispy fried shallots can kick things up a notch.

Side Dishes

To really round out the meal, I like pairing these scalloped potato stacks with a crisp green salad dressed in lemon vinaigrette, or some roasted brussels sprouts for a bit of crunch. A side of sautéed green beans with garlic also complements the cheesy richness beautifully.

Creative Ways to Present

Want to impress at your next dinner party? I’ve served these stacks on a large wooden board with small ramekins of mustard and chutney on the side. You can also make mini versions in muffin tins and serve as elegant appetizers—people always ask for the recipe!

Make Ahead and Storage

Storing Leftovers

I usually let leftover stacks cool completely, then store them in an airtight container in the fridge for up to 3 days. When I’m ready to eat, a quick reheat in the oven keeps them tasting fresh without getting soggy, unlike the microwave.

Freezing

This recipe freezes surprisingly well! After baking, let the stacks cool, then wrap each one tightly in plastic wrap and pop them in a freezer-safe bag. When I’ve thawed and reheated frozen stacks, the flavors hold up beautifully, making them perfect for meal prep.

Reheating

To reheat, I preheat my oven to 350°F and place the stacks on a baking sheet, loosely covering them with foil. About 15-20 minutes is usually perfect to warm through without drying out, and the cheese gets melty again, too.

FAQs

Final Thoughts

I absolutely love how this Cheesy Scalloped Potato & Ham Stacks Recipe turns out every single time. It strikes that perfect balance between elegant and homey, and it’s been my go-to for celebrations and cozy dinners alike. I hope you give it a try — once you do, I think you’ll agree these stacks are a delightful way to enjoy the simple comfort of potatoes and ham with a cheesy twist.

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