Description
These Cheesy Scalloped Potato & Ham Stacks are a delicious, comforting side dish featuring layers of thinly sliced russet potatoes, savory deli ham, and a flavorful cheese sauce made with Parmesan, cheddar, and fresh thyme. Baked to golden perfection in a muffin tin, they’re perfect for holiday dinners or weeknight meals.
Ingredients
Scale
Cheese Sauce & Seasonings
- 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
- Cooking spray
- Chopped fresh parsley, for serving
Instructions
- Preheat Oven and Prepare Muffin Tin: Arrange a rack in the center of your oven and preheat it to 350°F (175°C). Spray a standard 12-cup muffin tin with cooking spray to prevent sticking.
- Make the Cheese Mixture and Coat Potatoes: In a large bowl, whisk together the Parmesan, half-and-half, chopped fresh thyme, garlic powder, kosher salt, black pepper, and smoked paprika until smooth. Add the sliced potatoes to the bowl and toss them thoroughly until all slices are evenly coated with the cheese mixture.
- Assemble the Potato and Ham Stacks: In each muffin cup, place 2 slices of the coated potatoes at the bottom. Next, add one square of deli ham. Repeat layering 4 more times with potato slices and ham squares, finishing each stack with one potato slice on top. Whisk the remaining Parmesan cheese mixture again briefly and pour it evenly over and around each stack. Cover the muffin tin tightly with foil to lock in moisture.
- Bake Covered: Bake the stacks in the preheated oven for 35 minutes, allowing the potatoes to soften and the flavors to meld together nicely.
- Bake Uncovered with Cheddar: Remove the foil and sprinkle the shredded cheddar cheese evenly on top of and around the stacks. Return the muffin tin to the oven and continue baking for an additional 10 to 15 minutes, or until the cheese has melted and starts to brown around the edges. Let the stacks cool in the pan for 5 minutes after baking.
- Serve: Carefully use an offset spatula to transfer each stack from the muffin tin to a serving platter. Garnish with freshly chopped parsley for a pop of color and fresh flavor. Serve warm and enjoy!
Notes
- Use a sharp knife or a mandoline for thin, even potato slices to ensure even cooking.
- Russet potatoes work best for this recipe due to their starchy texture, which helps the stacks hold together.
- Covering the stacks while baking initially helps the potatoes cook through without drying out.
- You can substitute deli ham with cooked bacon or turkey slices if preferred.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
Nutrition
- Serving Size: 1 stack
- Calories: 180
- Sugar: 2g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg
