Description
These Cheesy Scalloped Potato & Ham Stacks are individual savory bites featuring layers of thinly sliced russet potatoes and deli ham, baked in a flavorful Parmesan and herb-infused cream mixture topped with melted cheddar cheese. Perfect as a comforting side dish or a hearty appetizer, they offer a delicious twist on classic scalloped potatoes, baked in a convenient muffin tin for easy serving.
Ingredients
Scale
Potato and 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
Additional
- Cooking spray
- 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.
- Mix the cheese and seasoning blend: 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 and well combined. Add the thinly sliced potatoes to the mixture and toss gently until all slices are evenly coated with the creamy Parmesan seasoning.
- Assemble the potato and ham stacks: To create the stacks, place two potato slices in each muffin cup, then top each with one 2-inch square piece of deli ham. Repeat layering four times with potatoes and ham, ending with a final top layer of one potato slice. Whisk the remaining Parmesan mixture again briefly and pour it evenly over and around the potato stacks in the muffin tin. Cover the muffin tin tightly with foil to keep moisture in during baking.
- Bake covered: Bake the covered stacks in the preheated oven for 35 minutes, allowing the potatoes to soften and cook through with the infused flavors.
- Add cheddar and finish baking: Remove the foil and evenly sprinkle the shredded cheddar cheese on top and around the potatoes in each muffin cup. Return the muffin tin to the oven and bake uncovered for an additional 10 to 15 minutes, or until the cheese is melted, bubbly, and beginning to brown at the edges. Remove from the oven and let the stacks cool in the pan for 5 minutes to set.
- Serve: Using an offset spatula, carefully transfer each potato and ham stack to a serving platter. Garnish the stacks with chopped fresh parsley before serving warm.
Notes
- Use a sharp mandoline or a very sharp knife to slice potatoes thinly and evenly for uniform cooking.
- For extra flavor, substitute smoked paprika with regular paprika or a pinch of cayenne for heat.
- Choose your preferred cheese type for topping; sharp cheddar adds a nice tangy bite.
- Make sure to tightly cover with foil during initial baking to keep moisture and help potatoes soften.
- Let stacks cool slightly before removing from muffin tin to maintain their shape and avoid breakage.
- These stacks can be prepared ahead and refrigerated before baking; just add extra baking time if baking from cold.
Nutrition
- Serving Size: 1 stack
- Calories: 220
- Sugar: 2g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 45mg
