Description
These Cheesy Scalloped Potato & Ham Stacks are a delightful and elegant twist on classic scalloped potatoes. Layered with tender russet potato slices, savory deli ham, Parmesan, and cheddar cheese, and infused with fresh thyme and smoked paprika, they bake to a golden, bubbly perfection. Perfect as a hearty side dish or a satisfying main, these individual stacks are easy to prepare and look impressive on any dinner table.
Ingredients
Units
Scale
Main 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 the oven to 350°F (175°C). Spray a standard 12-cup muffin tin with cooking spray to prevent sticking.
- Prepare Cheese Mixture and Potatoes: In a large bowl, whisk together the Parmesan, half-and-half, chopped fresh thyme, garlic powder, kosher salt, black pepper, and smoked paprika. Add the sliced potatoes to the bowl and toss them gently to completely coat the slices with the cheese and seasoning mixture.
- Assemble Potato and Ham Stacks: Create individual stacks by placing 2 potato slices into each muffin well, then top each with one 2-inch square of ham. Repeat layering with potatoes and ham four more times, finishing each stack with one extra potato slice on top. Whisk the remaining Parmesan mixture and pour it evenly over and around the assembled stacks to infuse flavor and moisture. Cover the entire muffin tin tightly with foil to retain steam during baking.
- Bake Covered: Bake the covered stacks in the preheated oven for 35 minutes, allowing the potatoes to soften and flavors to meld.
- Uncover and Add Cheddar: Remove the foil carefully and sprinkle shredded cheddar cheese on top of and around the stacks. Return the muffin tin to the oven and bake uncovered for an additional 10 to 15 minutes, or until the cheese is melted and starting to brown at the edges, creating a golden crust.
- Rest and Serve: Let the stacks cool in the pan for 5 minutes after baking to set slightly and make them easier to remove. Using an offset spatula, gently transfer each stack to a serving platter. Garnish with chopped fresh parsley for a burst of color and freshness before serving.
Notes
- Be sure to slice the potatoes uniformly thin (about 1/8 inch) to ensure even cooking.
- If desired, you can substitute smoked paprika with regular paprika or cayenne for different flavor intensity.
- Use unpeeled potatoes for additional texture and nutrients, but peeling is optional based on preference.
- Fresh thyme can be swapped with dried thyme; reduce quantity to 1 teaspoon if using dried.
- To make this dish vegetarian, omit the ham and consider adding sautéed mushrooms or other vegetables.
- Allow stacks to cool slightly before removing from the tin to keep them intact.
Nutrition
- Serving Size: 1 stack (approx. 1 muffin cup portion)
- Calories: 210
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 25 mg
