Cheesy Scalloped Potato Stacks (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
340 g russet potatoes, unpeeled, sliced into 3 mm-thick rounds
02 -
170 g sliced deli ham, cut into 5 cm squares
→ Dairy and Seasonings
03 -
180 ml half-and-half
04 -
75 g finely shredded Parmesan cheese
05 -
120 g shredded orange or yellow cheddar cheese
06 -
1 tbsp fresh thyme, chopped
07 -
1 tsp garlic powder
08 -
1 tsp kosher salt
09 -
½ tsp freshly ground black pepper
10 -
½ tsp smoked paprika
→ Others
11 -
Cooking spray
12 -
Chopped fresh parsley, for garnish
# Step-by-Step Directions:
01 -
Position a rack in the center of the oven and preheat to 175°C. Generously spray a 12-cup muffin tin with cooking spray.
02 -
In a large bowl, whisk together Parmesan, half-and-half, fresh thyme, garlic powder, kosher salt, black pepper, and smoked paprika. Add potato slices and toss until evenly coated.
03 -
Form stacks by layering 2 potato slices into each muffin cup, then place one ham square on top. Repeat layering four times with potatoes and ham, finishing each stack with one potato slice. Pour any remaining Parmesan mixture over and around the stacks, then tightly cover the pan with aluminum foil.
04 -
Bake the stacks for 35 minutes, covered with foil, allowing potatoes to cook through and absorb flavors.
05 -
Remove foil, sprinkle shredded cheddar around and on top of the stacks. Return to oven and bake uncovered for an additional 10 to 15 minutes, or until cheese melts and begins to brown at the edges. Let rest in pan for 5 minutes.
06 -
Use an offset spatula to carefully transfer each stack to a serving platter. Garnish with chopped fresh parsley before serving.
# Helpful Notes:
01 -
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in an oven or air fryer at 200°C until centers are warm and cheese becomes crisp.