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
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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

Ingredients

  • 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

garnish

  • fresh thyme leaves

Instructions

  • 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.

notes:

  • 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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46 Comments

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  • Reply
    Vicky
    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
      Sue
      April 13, 2020 at 7:00 am

      Yes, the short end!

  • Reply
    Krista
    October 9, 2016 at 9:59 am

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

    • Reply
      Sue
      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
    Susan
    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
      Sue
      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
    grace
    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
      Sue
      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
      Sue
      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
      Pat
      April 13, 2020 at 7:57 am

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

      • Reply
        Sue
        April 13, 2020 at 8:12 am

        Yes, that will work!

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