Ham and Swiss Pasta Roll Up Gratin

Ham and Swiss Pasta Roll Up Gratin --- pure comfort food served in a skillet | theviewfromgreatisland.com

Ham and Swiss Pasta Roll Up Gratin — the name doesn’t exactly roll off the tongue but man this goes down easy — paper thin slices of Black Forest ham and Swiss rolled up in fresh pasta sheets and baked into a classic creamy French gratin — 

This is good old fashioned comfort food. It’s one of those recipes that you know is going to be amazing before you even take it out of the oven. It makes the most luscious dinner for two in a small skillet, but you can double the recipe for a family meal and bake it up in a casserole dish. The whole thing can be assembled early in the day and baked off at dinnertime, so it’s a stress-free deal.

With a simple cast of characters, this dish rewards you with really rich, restaurant style flavor. The heavy cream has something to do with that. Even though I’ve got loads of delicious PASTA RECIPES on my blog, I’ve never done anything quite like this, and I’m so pleased with how it turned out.

Buy a nice ham at your favorite deli counter for this, the flavor really permeates the dish. I chose Black Forest, and I ask for it sliced extra thin. I used ultra thin Swiss cheese, it’s delicate and flexible enough so that everything rolls up nice and tightly. You’ll need to find fresh pasta sheets to do this, but most big grocery stores have them now. Look for them in the refrigerated section where the fresh tortellini and ravioli packages are.

The rolls get sliced and then the spiraled slices get nestled snugly together in a small skillet or dish and baked off with some cream and Parmesan cheese. Everything cooks up to bubbly perfection in 25 minutes, and then I finish it with more cheese and brown it under the broiler.

I think you can probably imagine how it tastes…

This would be a great meal with a nice salad and a glass of wine. Set the pan on the table and serve right from the skillet.

Craving more comfort food? Try my EGGS BENEDICT QUICHE!

This ham and swiss roll up gratin recipe was inspired by an episode of Diners Drive Ins, and Dives…love that show 🙂

Ham and Swiss Pasta Roll Up Gratin --- pure comfort food served in a skillet | theviewfromgreatisland.com
3.1 from 11 votes

Ham and Swiss Pasta Roll Up Gratin

Ham and Swiss Pasta Roll Up Gratin --- the name doesn't exactly roll off the tongue but man this goes down easy --- paper thin slices of Black Forest ham and Swiss rolled up in fresh pasta sheets and baked into a classic creamy French gratin.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 28 minutes
Yield 4 servings
Author Sue Moran


  • 5 ounces fresh pasta sheets
  • 1/2 pound very thinly sliced Black Forest ham
  • 6-7 ounces very thinly sliced Swiss cheese about 18 slices
  • 1/2 cup heavy cream plus a little more
  • 1/4 cup shredded Parmesan cheese
  • 1/2 cup shredded Italian blend cheese


  • fresh thyme leaves


  • Set oven to 375F
  • Lay out your pasta sheets. Mine were about 6x14 inches. Lay down a single layer of ham on the bottom, overlap it slightly, and then the cheese on top. You can space out the cheese a little bit. Roll up the sheet of pasta tightly and firmly and then slice it with a sharp knife into one and a quarter inch pieces. Do this with the rest of the pasta, ham, and cheese. You'll need about 12-14 rolls to fit into an 8 inch skillet.
  • Coat the bottom of a small 8 inch skillet with a thin layer of cream, and then arrange the rounds, cut side up. Fit them snugly together.
  • Whisk the cream and Parmesan cheese and pour evenly over the pasta. Cover loosely with foil and bake for 25 minuted until lightly browned and bubbly.
  • Remove the skillet from the oven, top with the remaining cheese, and finish under the broiler until the cheese is melted and browned, just a few minutes, watch carefully.
  • Garnish with the fresh thyme and serve immediately.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.


  • My fresh pasta came in 6×14 inch sheets, and I used 3. If yours comes in larger sheets that’s ok, you can make larger ‘logs’ to slice, or you can cut the pasta down in size before you start.
  • I used an 8 inch cast iron skillet, but I think this would work great in individual little baking pans, too.
  • I highly recommend the sprinkle of fresh thyme leaves on top. It seems like a little thing but fresh herbs are so potent, and the thyme gives this dish that fresh finish it needs, plus it hammers home the French vibe. So good!


Don’t forget to pin this Ham and Swiss Pasta Roll Up Gratin!Ham and Swiss Pasta Roll Up Gratin --- the name doesn't exactly roll off the tongue but man this goes down easy --- paper thin slices of Black Forest ham and Swiss rolled up in fresh pasta sheets and baked into a classic creamy French gratin ! #hamandswiss #pastagratin #pasta #gratin #hamandcheesepasta #skilletdinner #bakedpastarecipe #dinner

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  • Reply
    January 4, 2017 at 4:58 am

    These rolls look delicious, but I’m a visual person and need some help. Do you lay the ham and cheese across the short end or long end? Roll up from short end or long end? lol I’m thinking short, but want to make sure. Pinned.

    • Reply
      April 13, 2020 at 7:00 am

      Yes, the short end!

  • Reply
    October 9, 2016 at 9:59 am

    Not sure where to find the paata sheets at the grocery store? Any help or suggestions?

    • Reply
      October 9, 2016 at 10:37 am

      If your store has them, they’ll be with the packages of ravioli and tortellini in the refrigerated section, Krista.

  • Reply
    June 1, 2016 at 7:17 am

    This looks like such a wonderful, easy, comfort food meal, Sue! I love the sprigs on thyme on top and now I’m craving this meal 🙂 I love Sargento cheese and it’s the only prepackaged cheese I buy. Love to support our Wisconsin companies 🙂

    • Reply
      June 1, 2016 at 8:32 am

      I love all the new products Sargento is coming out with, they’re a pretty inventive company. My daughter is now living in Wisconsin and I have to say, the cheese is amazing there.

  • Reply
    May 30, 2016 at 9:29 am

    this is one of the most amazing things i’ve seen in a long time. my mouth is watering and i’m just so impressed and inspired!

    • Reply
      May 30, 2016 at 9:37 am

      I’m glad you’re excited about this Grace!

  • Reply
    Diane {Created by Diane}
    May 29, 2016 at 12:36 pm

    You’ve outdone yourself on this one, I’m drooling!!!

  • Reply
    Thalia @ butter and brioche
    May 26, 2016 at 4:52 pm

    gratins are just so perfect for the cool winter weather coming up here in australia. i definitely will be making this. thanks!

    • Reply
      May 27, 2016 at 10:28 am

      Thanks Thalia, it’s funny, but I do crave a bit of comfort food even in the summers here…I just can’t leave it behind for a whole half year 😉

    • Reply
      April 13, 2020 at 7:57 am

      Not in Ohio near me. Can I use cooked lasagna?

      • Reply
        April 13, 2020 at 8:12 am

        Yes, that will work!

  • Reply
    May 25, 2016 at 10:50 am

    I am hungry and this dish looks exactly like what I would like to eat now. Funny, the Black Forest Ham (Schwarzwälder Schiken) looks different in Germany… but I am sure it would taste just as good with our sort.

  • Reply
    Robyn @ Simply Fresh Dinners
    May 25, 2016 at 8:10 am

    It’s funny because now that the warm weather is here I thought all I would eat is salads but last night I made chili! This is another comfort food that I will definitely add to the list. I love your lip-smacking photos, Sue, and I can taste that delicious explosion of flavors with that first bite!

  • Reply
    Zaza Cook
    May 25, 2016 at 8:05 am

    Wow, what a beautiful gratin! Simple and delicious! I love it. Thanks for sharing, Sue:)

  • Reply
    Mary Ann | The Beach House Kitchen
    May 24, 2016 at 4:40 pm

    What a great idea Sue! This dish looks like the perfect comfort food!

  • Reply
    May 24, 2016 at 11:37 am

    This is looking so yummy and fun to make. Good to be creative in the kitchen to make your 2 year old eat sometimes 😉 xx

  • Reply
    Chris Scheuer
    May 24, 2016 at 7:23 am

    What a fun, delicious and amazing dinner! It’s so unique and sounds so… wonderful!

  • Reply
    May 23, 2016 at 11:18 pm

    This looks soooo good, I am totally craving it now! You can never go wrong with ham and cheese, especially in pasta form!

  • Reply
    Elaine Cobb
    May 23, 2016 at 6:04 pm

    This looks so good. Something different and yummy. You are an incredible cook!

    • Reply
      May 23, 2016 at 6:19 pm

      Awwww thanks Elaine :))

    • Reply
      Sedona gal
      April 13, 2020 at 11:23 am

      This looks inviting esp. during the quarantine! Hope my hubby can find the pasta sheets now……he’s doing all the shopping during our down time.?
      Will let you know what we think soon as we try this. Love your website and photography. Recipes seems very creative which I admire!?

      • Reply
        April 13, 2020 at 11:33 am

        Thanks Sedona gal ~ we love Sedona, used to visit family there all the time!

  • Reply
    Laura | Tutti Dolci
    May 23, 2016 at 4:33 pm

    You’ve outdone yourself, Sue! This looks incredible!

  • Reply
    Jennifer @ Seasons and Suppers
    May 23, 2016 at 4:03 pm

    This is right up my alley! Skillet and comfort food together. Perfection 🙂

    • Reply
      May 23, 2016 at 6:19 pm

      Yup, you’re the comfort food/skillet Queen!

  • Reply
    May 23, 2016 at 3:22 pm

    Hi Sue, you have out did yourself again, this is so creative and delicious looking. That perfect wow! for entertaining.

  • Reply
    May 23, 2016 at 12:26 pm

    very innovative idea..would love to try a veggie version of this recipe. Great pics.

    • Reply
      May 23, 2016 at 12:35 pm

      The veggie idea is a good one, I wonder how you could get them roll-able…maybe shaving.

      • Reply
        April 13, 2020 at 9:52 am

        5 stars
        How about thin shavings of carrot, parsnip? Perhaps, even tomato? An idea to try

        • Reply
          April 13, 2020 at 9:57 am

          I’m all for experimenting, especially these days 🙂

  • Reply
    May 23, 2016 at 12:07 pm

    Wow this is so creative! We love ham and swiss in our house. Excited to try a fun new way to prepare it.

  • Reply
    Cheyanne @ No Spoon Necessary
    May 23, 2016 at 11:56 am

    This looks absolutely delicious and perfectly comforting, Sue!! So creative to boot! Ham and swiss all rolled up in some pasta and topped with cream and melt-y cheese? I could eat this daily… you know, if my hips would allow. 😉 Cheers, friend!

    • Reply
      May 23, 2016 at 11:58 am

      My hips won’t tell if yours don’t Cheyanne 😉

  • Reply
    Tricia @ Saving room for dessert
    May 23, 2016 at 11:54 am

    I am drooling Sue – this sounds and looks perfect. I am a fan of Triple D too! Now I’m a fan of this recipe – a must try!

    • Reply
      May 23, 2016 at 12:21 pm

      I was watching it on the treadmill (where else?) and didn’t catch a full recipe, but got the gist!

  • Reply
    May 23, 2016 at 11:12 am

    Oh my gosh, I can’t believe how good this looks! Soooo decadent!

    • Reply
      May 23, 2016 at 12:20 pm

      I always start to crave a bit of comfort food in the spring and summer!

  • Reply
    May 23, 2016 at 10:50 am

    Our house is a no ham zone, so will have to switch this out with turkey. Think some jerk turkey would be a great replacement

    • Reply
      May 23, 2016 at 10:58 am

      I was going to suggest something like that for non ham eaters. I think a nice smoked turkey would be great too, something with a little kick of flavor, like you say.

  • Reply
    May 23, 2016 at 10:43 am

    This looks so elegant, yet also easy enough for a weeknight! I love black forest ham, and the creamy sauce sounds delicious! I also love that you can serve it straight from the pan. Yum!

    • Reply
      May 23, 2016 at 10:57 am

      You said it perfectly Lucy, it really tastes ‘restaurant’ elegant, but there’s nothing to it!

  • Reply
    May 23, 2016 at 10:38 am

    I’ve never had anything like this, but it sounds amazing.

    • Reply
      May 23, 2016 at 10:42 am

      I know, I hadn’t either, but it’s really yummy, I hope you give it a try.

  • Reply
    [email protected]'s Recipes
    May 23, 2016 at 9:44 am

    Now that’s a comfort meal! Lots of cheese and cream…I will have to save this for the special day..

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