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.
Baci!
Disclaimer: This post is sponsored by Smithfield. I was compensated for my time. Opinions are my own. Always have been. Always will be.
Recipe slightly adapted from Sock Monkey Slippers
Parmesan Scalloped Potato and Ham Stacks
Ingredients
- 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
Directions
- 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.
craving for lunch right this second! Love these scalloped potato stacks, Paula! brava!!
You know I don’t know anyone in my sphere of influence who doesn’t like scalloped potatoes either. In fact I am fixing them for Easter. This is an unique treatment of that classic dish. However what I like and might end up ‘stealing’ is the sauce recipe. Wow that is rich and sooooo perfect.
I agree- who wouldn’t like scalloped potatoes? No friend of mine. Haha. These look great and nice idea for Easter!
Beautiful pictures, they look delicious!
These little stacks “might” prevent me from eating a whole pan of scalloped potatoes. They sound phenomenal!!!
These little ham and potato stacks look so good! Love!
These look like an awesome brunch idea!
This is a great idea!!! Thanks so much!
I would have trouble with not eating ALL of these! I love carbs too and I mean I LOVE, LOVE, LOVE them! Oh and Parmigiano Reggiano is one of my all time favorite cheeses!
I love the styling, stacking, takes an already fabulous recipe and takes it up a few notches to gourmet!
Ham and potatoes are my weakness. Yum!
So pretty! Scalloped potatoes and ham are such a cozy combination, one that I don’t think to do nearly enough!
These are such a fancy a take on the classic ham and scalloped potatoes. I wish I had some right now 🙂
Who wouldn’t like scalloped potatoes? Those people must have problems. Love the added ham.
LOVE these Paula! Ham, potatoes and cheese…yes please!
How can one plate of potatoes be SO gorgeous?! Love these!
These look divine! I’m like “this” with scalloped potatoes. Gorgeous presentation too!
Perfect for Easter!
Ooh… I love how you can have a bit of everything all stacked up deliciously!
I could literally eat potatoes every day of the week. Truth. I can eat them raw or cooked, any ole way. But, when you go and scallop them and mix in Smithfield ham. WOWZA!
Ham, potatoes, Parmesan… life = made. These look mouth-watering delicious Paula!
I wanna go to the culinary prom, too!!! These look outstanding!
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