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Parmesan Scalloped Potato and Ham Stacks

By Paula |

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Parmesan Scalloped Potato and Ham Stacks are a fun twist on the classic scalloped potatoes side dish. 

Parmesan Scalloped Potatoes and Ham on pewter plate.
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.
Parmesan Scalloped Potato Stacks with Ham on pewter plate.

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 ham!

Parmesan Scalloped Potatoes with Ham on pewter plate.
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.

MORE DELICIOUS POTATO RECIPES TO TRY

If you’re feeling inspired by this scalloped potato recipe, chances are you’ll love these other potato recipes:

Recipe slightly adapted from Sock Monkey Slippers

Parmesan Scalloped Potato and Ham Stacks

Parmesan Scalloped Potato and Ham Stacks on pewter plate.

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

Instructions

  1. Preheat oven to 400°F. Place 12 aluminum muffin liners into a 12 cup muffin tin. Set aside.
  2. Into a bowl add: garlic, onion, cream and 1 cup grated Parmiggiano. Season with salt and pepper. Mix to combine. Ad thyme. Set aside.
  3. To assemble: Into the muffin tin add: potato slice, ham slice. Continue until you reach the top of the muffin tin.
  4. 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.
  5. Allow to cool in the pan for an additional 5 minutes, then carefully remove muffin liners and serve.
© Paula Jones
Category: Side Dish
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Comments

  1. Lora @cakeduchess says

    craving for lunch right this second! Love these scalloped potato stacks, Paula! brava!!

  2. Carol at Wild Goose Tea says

    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.

  5. Liz says

    These little stacks “might” prevent me from eating a whole pan of scalloped potatoes. They sound phenomenal!!!

  9. Angie | Big Bear's Wife says

    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!

  20. Denise says

    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!

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