Cheesy Scalloped Potato Stacks

These cheesy scalloped potato and ham stacks are a delightful twist on classic au gratin potatoes. Layered with tender russet potatoes, fresh thyme, savory ham, and topped with melty cheddar, they make a rich and comforting side dish that works for brunch, dinner, or a late-night snack. The combination of flavors and textures creates something irresistibly satisfying any time you want to impress with minimal fuss.

The first time I made these I was surprised by how easily they pulled together and how everyone reached for seconds. They have since become a favorite for holidays and casual weeknights alike.

Ingredients

• Cooking spray: for greasing the muffin tin, ensuring easy removal of stacks
• Parmesan cheese: adds a nutty, salty depth, choose freshly shredded for best melting and flavor
• Half-and-half: provides creaminess that soaks into the potatoes, whole milk works if needed but half-and-half delivers richer results
• Fresh thyme: brings a subtle herbal brightness, choose lively green sprigs with no wilting
• Garlic powder: adds savory warmth, use fresh garlic only if you want a sharper punch
• Kosher salt: seasons the layers perfectly, avoid table salt which can be too intense
• Freshly ground black pepper: offers gentle heat and complexity
• Smoked paprika: gives a smoky undertone that complements the ham nicely, pick a quality smoked variety for best taste
• Russet potatoes: are starchy and hold their shape well when sliced thin, rinse slices in cold water to remove excess starch if desired
• Sliced deli ham: adds savory saltiness and pairs wonderfully with the creamy potato layers
• Shredded cheddar cheese: melts on top for rich sharpness and a golden crust
• Chopped fresh parsley: provides a bright, fresh garnish to balance richness

Step-by-Step Instructions

Arrange and Prepare:

Preheat the oven to 350 degrees Fahrenheit and position a rack in the center. Generously spray a 12-cup muffin tin with cooking spray so the stacks release easily once baked.

Mix the Cheese Sauce:

In a large bowl, whisk together the Parmesan cheese, half-and-half, chopped fresh thyme, garlic powder, kosher salt, black pepper, and smoked paprika. Add the thin potato slices and toss gently until every slice is evenly coated with the flavorful mixture.

Build the Stacks:

Begin layering each muffin cup by placing two potato slices at the bottom. Top these with a square of ham. Repeat this layering four more times alternating potatoes and ham to build height. Finish each stack with one more potato slice on top. Pour the remaining Parmesan and half-and-half mixture carefully over and around the stacks making sure the liquid soaks into every nook. Cover the entire pan tightly with foil to trap steam.

Bake Covered:

Bake for 35 minutes with the foil on. This initial baking steams the potatoes to tender perfection while melding the flavors.

Add Cheese and Finish:

Remove the foil and sprinkle shredded cheddar cheese generously atop each stack and around the muffin cup edges. Return to the oven uncovered and bake for 10 to 15 minutes more until the cheese is melted, bubbling, and just beginning to brown.

Rest and Serve:

Let the stacks cool for 5 minutes in the pan so they set slightly and are easier to transfer. Use a small offset spatula to carefully lift each stack from the muffin tin onto a serving platter. Sprinkle with chopped fresh parsley for a pop of color and freshness.

Save Pin

My favorite part is the crusty, golden cheddar top that adds crunch to each bite. I remember making these for a holiday potluck where they disappeared in minutes and everyone asked for the recipe afterward.

Storage Tips

Leftover stacks keep their texture best when stored in an airtight container in the fridge. To reheat, warm them in the oven at 400 degrees Fahrenheit or use an air fryer until the center is hot and the cheese crisps back up. Avoid microwaving as it tends to make potatoes gummy.

Ingredient Substitutions

You can swap half-and-half for heavy cream for an even richer dish or use whole milk if you want it lighter. If you prefer, turkey or smoked chicken slices can replace the ham though the flavor will be less pronounced. Sharp white cheddar or Gruyère also works well for the topping depending on your taste preference.

Serving Suggestions

• Serve these stacks beside roast chicken or pork tenderloin for a comforting meal.
• They also pair perfectly with eggs and fresh fruit for a hearty brunch.
• Add a simple green salad dressed with lemon vinaigrette to cut through the richness.

Pro Tips

• Toast your fresh thyme lightly in the pan before mixing it in to boost its aroma
• Be meticulous slicing your potatoes evenly for uniform cooking and stacking
• Covering the pan tightly with foil during the first bake cooks the potatoes through without drying out the tops

Commonly Asked Questions

→ What type of potatoes work best for these stacks?

Russet potatoes are ideal due to their starchy texture, which becomes tender and absorbs flavors beautifully during baking.

→ Can I prepare the stacks ahead of time?

Yes, you can assemble the stacks and refrigerate them covered before baking, then bake as directed when ready.

→ How should leftovers be stored and reheated?

Store leftovers in an airtight container refrigerated for up to 4 days. Reheat in an oven or air fryer at 400°F until warmed through and crispy around the edges.

→ What seasoning adds depth to the potato mixture?

Fresh thyme combined with garlic powder, smoked paprika, and kosher salt provides a balanced, savory flavor profile.

→ Is there a recommended cheese for topping?

Cheddar cheese melts and browns perfectly on top, offering a rich, tangy finish to the stacked potatoes and ham.

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