Description
Deliciously layered and cheesy, these Cheesy Scalloped Potato & Ham Stacks combine tender russet potatoes, savory deli ham, and a blend of Parmesan and cheddar cheeses baked to golden perfection. Ideal for a comforting side dish or a hearty main, these easy-to-make stacks are flavored with fresh thyme, garlic, and smoked paprika for a flavorful twist.
Ingredients
Scale
Potato & Cheese 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
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
- 1 cup shredded orange or yellow cheddar cheese
Other
- Cooking spray
- 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. Spray a standard 12-cup muffin tin thoroughly with cooking spray to prevent sticking.
- Mix cheese sauce: In a large bowl, whisk together the Parmesan, half-and-half, fresh thyme, garlic powder, kosher salt, black pepper, and smoked paprika until well combined. Add the sliced potatoes to the bowl and toss gently until all slices are evenly coated with the mixture.
- Assemble potato stacks: In each muffin cup, place 2 potato slices, followed by a square of ham. Repeat layering potatoes and ham four more times, then top each stack with one final potato slice. Whisk any remaining Parmesan mixture and pour it evenly over and around the stacks. Cover the muffin tin tightly with foil.
- Bake covered: Bake the stacks in the preheated oven for 35 minutes to cook the potatoes through and meld the flavors.
- Add cheddar and continue baking: Remove the foil, sprinkle shredded cheddar cheese on top and around the stacks, and return the pan to the oven. Bake uncovered for an additional 10 to 15 minutes, or until the cheese is melted and begins to brown around the edges. Let the stacks cool in the pan for 5 minutes before serving.
- Serve: Use an offset spatula to carefully transfer each stack to a serving platter. Garnish with chopped fresh parsley for a pop of color and freshness before serving.
Notes
- Use a mandoline slicer to ensure uniform potato slices for even cooking.
- Substitute ham with cooked bacon or turkey for a different flavor profile.
- If you prefer a creamier texture, add a little more half-and-half or a splash of cream.
- Make sure to slice potatoes thinly to ensure they cook fully in the baking time.
- Leftovers can be refrigerated and gently reheated in the oven to maintain crispness.
Nutrition
- Serving Size: 1 stack
- Calories: 220
- Sugar: 2g
- Sodium: 530mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg
