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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!



Total time

45 minutes






  • 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
  • garnish
  • fresh thyme leaves


  1. Set oven to 375F
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Garnish with the fresh thyme and serve immediately.
  7. View the recipe instructions at The View From the Great Island

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