Ham and Swiss Pasta Roll Up Gratin
The View From the Great Island
Ham and Swiss Pasta Roll Up Gratin --- paper thin sliced ham and Swiss cheese rolled up in fresh pasta, sliced, and baked in a creamy gratin --- yum!
- 5 ounces fresh pasta sheets
- ½ pound very thinly sliced Black Forest ham
- 6 ounces very thinly sliced Swiss cheese (about 18 slices)
- ½ cup heavy cream, plus a little more
- ¼ cup shredded Parmesan cheese
- ½ 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.
View the recipe instructions at The View From the Great Island