Cheesy Scalloped Potato & Ham Stacks Recipe

I absolutely love sharing this Cheesy Scalloped Potato & Ham Stacks Recipe because it combines comfort food flavors with an elegant presentation that’s surprisingly easy to pull off. When I first tried this, I was amazed at how those layers of tender potatoes, savory ham, and gooey cheese came together so perfectly. It’s my go-to when I want something cozy but still a little special for family dinners or holiday brunches.

This recipe works wonderfully when you’re feeding a crowd but still want to keep things fuss-free. Plus, using a muffin tin to create individual stacks means everyone gets a perfectly portioned helping, and cleanup is a breeze. You’ll find that making these stacks is not only satisfying but they also look impressive on the table – trust me, your guests will ask for the recipe!

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Ingredients You’ll Need

The ingredients in this Cheesy Scalloped Potato & Ham Stacks Recipe come together with familiar pantry staples and fresh touches that really build layers of flavor. I always recommend using fresh herbs and quality cheese to get the best taste — plus, slicing potatoes thinly is key for tender stacks that bake evenly.

• Cooking spray: Helps the stacks release easily from the muffin tin so nothing sticks.
• Parmesan: Adds a nutty, salty depth to the cream mixture that coats the potatoes.
• Half-and-half: Gives the dish creaminess without getting too heavy.
• Fresh thyme: Bright herbaceous notes that balance the richness nicely.
• Garlic powder: For that subtle garlicky warmth without the harshness of fresh garlic.
• Kosher salt: Enhances all the flavors perfectly.
• Freshly ground black pepper: Adds a little bite to complement the creaminess.
• Smoked paprika: Gives a subtle smoky depth and beautiful color.
• Russet potatoes: I leave the skins on for texture and nutrition; slicing 1/8-inch thin helps them cook through evenly.
• Deli ham: Cut into 2-inch squares, the ham adds savory richness and layers of meaty goodness.
• Shredded cheddar: The orange or yellow cheddar melts beautifully on top for that irresistible cheesy crust.
• Chopped fresh parsley: A simple garnish that adds color and freshness at the end.

Variations

I love experimenting with variations on this Cheesy Scalloped Potato & Ham Stacks Recipe. Sometimes I swap in different cheeses or add veggies to mix things up while still keeping it simple. Feel free to make it your own!

• Cheese swap: I’ve used Gruyère or Monterey Jack instead of cheddar for a creamier, nuttier flavor – my family enjoys the slight twist.
• Vegetarian version: Leave out the ham and layer in sautéed mushrooms or caramelized onions for an earthy option that doesn’t feel like a compromise.
• Herb add-ins: Fresh rosemary or chives give a fragrant note that pairs beautifully with the potatoes and cheese.
• Spiced up: A pinch of cayenne or chili flakes adds a gentle heat if you like your stacks with a little kick.

How to Make Cheesy Scalloped Potato & Ham Stacks Recipe

Step 1: Prep Your Oven and Muffin Tin

Start by arranging a rack in the center of your oven and preheating it to 350°F. I always spray my 12-cup muffin tin generously with cooking spray so the potato stacks pop out easily after baking without sticking or falling apart. This step is a small one but makes clean-up and serving so much smoother!

Step 2: Mix the Creamy Parmesan Coating

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 smooth. This mixture is the secret sauce that adds layers of flavor and ensures the potatoes don’t dry out. Then, toss your thinly sliced potatoes in this mixture until every slice is well coated. I find tossing with clean hands works best so you can really massage the sauce into the potatoes gently.

Step 3: Build Your Potato & Ham Stacks

Now comes the fun part! Start by placing two slices of the coated potato in each well of the muffin tin. Top each with a square of ham, then repeat layering potatoes and ham four more times. Finish each stack with one potato slice on top to cap it all. Once stacked, whisk any remaining Parmesan mixture and pour it evenly over and around the stacks in the tin—this will keep everything moist as it bakes. Don’t forget to cover the pan tightly with foil, which helps the potatoes steam to tenderness.

Step 4: Bake and Add Cheese

Bake your stacks covered for 35 minutes, which softens the potatoes without drying them out. Then, remove the foil, sprinkle shredded cheddar on top and around the potatoes, and bake uncovered for another 10 to 15 minutes. Keep an eye on them here—when the cheese is melted and starts to brown around the edges, they’re ready. Let the stacks cool in the pan for 5 minutes to set up before you try to move them.

Step 5: Serve with Fresh Parsley

Use an offset spatula to carefully transfer each stack to a serving platter. I like to sprinkle chopped fresh parsley on top to add a pop of color and a fragrant freshness that cuts through the richness. These stacks look so lovely plated individually, and the parsley just elevates them even more!

How to Serve Cheesy Scalloped Potato & Ham Stacks Recipe

Garnishes

I always go for freshly chopped parsley as the garnish because it adds a lovely color contrast and a bit of freshness that brightens the rich flavors. Sometimes I add a little cracked black pepper on top for visual appeal and an extra hint of spice. You can also try a sprinkle of chives or a tiny dollop of sour cream if you want a tangy twist.

Side Dishes

Since the stacks are hearty and cheesy, I love pairing them with light, crisp side dishes like a simple green salad with vinaigrette or steamed green beans tossed with lemon zest. A side of roasted Brussels sprouts or honey-glazed carrots adds some sweetness and balances the savory richness. These combos work great whether it’s a weeknight dinner or a festive occasion.

Creative Ways to Present

For holiday tables or brunch parties, try serving these stacks on individual small plates with a drizzle of herb-infused olive oil or a dollop of sour cream on the side for dipping. You can even arrange the stacks in a circular pattern on a large platter, garnished with fresh thyme sprigs for a stunning centerpiece. I once added thin apple slices between the potato layers for a sweet contrast that guests loved—it’s a fun surprise if you want to get creative!

Make Ahead and Storage

Storing Leftovers

Leftover Cheesy Scalloped Potato & Ham Stacks store beautifully in the refrigerator for up to 3 days. I like to place them in an airtight container, or cover the platter tightly with plastic wrap to keep them from drying out. When refrigerated, they maintain their creamy texture and flavors really well, making them easy to enjoy as an extra side or quick meal later.

Freezing

I’ve had good success freezing individual stacks after baking and cooling completely. Wrap each stack in plastic wrap, then place them all in a freezer-safe container or bag. They freeze well for up to 2 months. Thaw overnight in the fridge before reheating for best texture and taste.

Reheating

To reheat, I find the oven works best—place the stacks on a baking sheet, cover loosely with foil, and warm at 350°F for about 15–20 minutes until heated through. This keeps the potatoes tender and cheese melty without drying them out. Microwaving is faster but can make them a bit soggy, so I reserve that for when I’m in a real hurry.

FAQs

Final Thoughts

This Cheesy Scalloped Potato & Ham Stacks Recipe has become one of my all-time favorites because it brings together simple ingredients in a way that feels special without a ton of work. Whether you’re looking for a cozy dinner side or a stand-alone dish that everyone will rave about, this recipe really delivers. I hope you’ll give it a try soon—it’s a warm hug on a plate that you’ll want to make again and again!

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