Ham and Swiss go together in more than just a tasty sandwich. Showcase these flavors in this scrumptious Ham and Swiss Au Gratin; it’s great for brunch, Easter, Mother’s Day, or as a beautiful side dish at dinner!
If you flip through the recipe section of this blog, you’ll find that I have more breakfast/brunch recipes than any other category. I love brunch, it’s my favorite. However, I hate cooking first thing in the morning unless I’m really looking forward to what I’m making. Enter the Ham and Swiss Au Gratin. It’s a great alternative to most morning potato dishes, and it packs a lot of cheesy goodness and protein. Plus, if you do the little potato rose on top, it makes for a great showstopper dish at a get-together.
Skills & Techniques
To help you make this Ham and Swiss Au Gratin rise to the glory it deserves, master these culinary proficiencies first.
- Béchamel Cream Sauce. This au gratin has a slightly varied version of this recipe, but the tips and tricks in this informative post are invaluable.
- How To Buy & Store Eggs. Find out how to decipher all the grocery store lingo and get the right eggs for the job.
This Ham and Swiss Au Gratin is quite rich, and as a result the portions are small. This means you’ll likely have leftovers unless you’re serving it at a feast. Place your leftovers in an airtight container in the refrigerator and they will last up to 5 days. If you would like to reheat your leftovers, I recommend:
- Preheat the oven to 350°F
- Place the leftovers in an oven safe dish and cover it with aluminum foil.
- Bake for 30 minutes or until heated throughout.
I like to add a fresh grating of cheese on top before baking. It helps freshen it up and make it taste less like leftovers.
Ham and Swiss Au Gratin
My favorite part of this Ham and Swiss Au Gratin is the cute rose on top. It’s really simple to make, just make sure that you buy one super large potato to have pieces big enough for it. Roll one piece tightly to form the center and skewer it with a toothpick to help it hold shape. Put a second toothpick going through it so they crisscross, then work one piece at a time to create the petals. Continue to use the toothpicks to help it maintain it’s shape, and work until the toothpicks have been filled.
Get the free printable grocery list for this Ham and Swiss Au Gratin recipe HERE.
This grocery list has everything that you’ll need to make this Ham and Swiss Au Gratin recipe. To help in making grocery shopping simple, each ingredient is listed in easy-to-find grocery store amounts. If there is no amount specified, that means that you can buy the smallest (or largest) container available and still have plenty left over.
Thanks so much for stopping by!
If you would like to try some other great brunch recipes, I recommend:
- Brown Butter & Pumpkin Seed Scones
- Chestnut Roll Wreath
- Chocolate Chip & Toasted Coconut Pancakes
- Salmon & Grits with Garlicky Greens and Boiled Eggs
- Pimento Cheese, Bacon, & Fried Egg Sandwiches
- Fresh Jasmine & Tahitian Vanilla Cream Scones
- Pumpkin Egg Casserole
- Honey Corn Muffins with Strawberry Basil Compound Butter
- Delicate Ham & Asparagus Quiche (coming soon!)
Happy Cooking! 🙂
Ham and Swiss Au Gratin
- 6 large russet potatoes, , sliced 1/4″ thin
- 1 lb ham, , sliced thinly
- 1.5 cups swiss cheese, , shredded
- 2 tbsp butter
- 2 tbsp All-Purpose Flour
- 1 cup heavy cream
- 1/2 cup milk
- 2 tbsp coarse ground dijon mustard
- 1 cup gruyere cheese, , shredded
- 2 eggs
- salt and pepper, , to taste
- In a heavy bottomed pot, melt the butter and add in the flour to create a roux. Cook for 1 Minute. Remove from the heat and slowly stir in the heavy cream until incorporated. Add in the milk, dijon mustard, and gruyere cheese then whisk in the eggs. Set aside.
- In a 1.5 quart baking dish, or an au gratin pan, make a layer of the sliced potatoes so that they are all slightly overlapping and laying (mostly) flat against the bottom of the dish. Sprinkle 1/4 cup of swiss cheese on top, then add a layer of the sliced ham in the same fashion as the potatoes. Top the ham with another 1/4 cup of swiss cheese. Repeat for 3 layers.
- Spoon half of the sauce over the top layer allowing it settle into the cracks of the au gratin before adding more.
- For the top layer, stack two potatoes worth of slices together on their side (Hasselback style). Slowly start to spread them out like you’re spreading out a hand of cards until a complete circle is made. Do the same with another potato worth of slices to fill in the circle, or make a decorative rose.
- Spoon the rest of the sauce over the top of the au gratin, allowing it to settle in before adding more.
- Preheat oven to 400°F.
- Sprinkle a little extra gruyere or Swiss cheese on top of the gratin and place the baking dish on a sheet pan. Cover the au gratin with aluminum foil and bake for 90 Minutes. Remove the foil and bake for another 15 Minutes, or until the cheese on top is browned.
- Remove the au gratin from the oven, and let it rest 10 Minutes before serving