Parmesan Scalloped Potato and Ham Stacks
There are very few people I know that don’t like scalloped potatoes (and let’s just say we’re not close). Creamy soft potatoes swimming in a cheese sauce. Pass me the pan people. Carbs I love them. What can I say. I could eat them every day. Of course I’d probably have to eat them while walking on a treadmill if I did. Okay scratch that walking on a treadmill while eating is really not advisable, don’t ask me how I know. Sigh.
My friend Meredith posted her amazing Parmesan Potato Stacks a while ago. They’ve been duplicated many times and with good reason. They’re really GOOD and they look good. Turning scalloped potatoes into individual stacks takes them from Tuesday night pork chops and potatoes dinner to the culinary prom if you will. We decided to make them a little more decadent because well we just can’t help ourselves. We’ve added Smithfield anytime favorites boneless SLICED ham.
“The legendary artisan taste of Smithfield now comes in over 20 delicious cuts and flavors—including sliced, cubes and steaks. That means you’ll get the perfect portion every time. Enhance your scrambled eggs with flavorful cubes, try some diced ham as part of a party appetizer or just enjoy some slices for a traditional dinner. Get a package today, and enjoy the flavor of Smithfield with breakfast, lunch or dinner.”
These individual stacks don’t take much longer than assembling them into a large dish would. We baked ours in aluminum muffin liners. You know how much I hate doing dishes and well we all know how you seriously have to soak most scalloped potato pans for practically a week to get that baked on goodness off and who has time for that. Use the liners.
Disclaimer: This post is sponsored by Smithfield. I was compensated for my time. Opinions are my own. Always have been. Always will be.
- 2 garlic cloves - minced
- 1 small onion - minced
- 2 cups heavy whipping cream
- 1 cup grated Parmigiano Reggiano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1 tablespoon fresh thyme leaves
- 3 small to medium baking potatoes - peeled and thinly sliced using a mandolin
- 2 slices ham - cut to fit muffin tin
- Preheat oven to 400°F. Place 12 aluminum muffin liners into a 12 cup muffin tin. Set aside.
- Into a bowl add: garlic, onion, cream and 1 cup grated Parmiggiano. Season with salt and pepper. Mix to combine. Ad thyme. Set aside.
- To assemble: Into the muffin tin add: potato slice, ham slice. Continue until you reach the top of the muffin tin.
- Spoon cream mixture into each muffin tin, do not overflow. Loosely cover the muffin pan with foil and place in the oven. Bake for approximately 35 minutes. Remove foil and carefully top each muffin tin with the remaining Parmigiano. Continue baking for an additional 10 to 15 minutes OR until the cheese is golden brown.
- Allow to cool in the pan for an additional 5 minutes, then carefully remove muffin liners and serve.