Cheesy Polenta and Ham Gratin with Swiss and Parmesan
This comforting gratin transforms prepared polenta into an elegant side dish or light main course. Sliced polenta is layered with savory ham strips and topped with a rich cream sauce infused with Parmesan, then finished with melted Swiss cheese. The result is a golden, bubbly casserole with creamy textures and nutty cheese flavors. Perfect for family dinners, potluck gatherings, or as a hearty brunch dish. The combination of two cheeses creates complex flavor while the cream sauce binds everything together beautifully.
Ingredients
- 1 tablespoon butter
- ¼ cup onion, finely chopped
- ¾ cup whipping cream
- 1 oz fresh Parmesan cheese, shredded
- 1 1-lb pkg prepared polenta, cut into 1/2-inch slicescooked grits1:1comfort
similar texture and corn base
- 1 cup cooked ham strips, 2x1/4x1/4-inch
- 4 oz Swiss cheese, shredded
- 1 tablespoon fresh parsley, chopped
Instructions
- 1
Heat oven to 425°F and spray 8-inch square glass baking dish with nonstick cooking spray
- 2
Melt butter in small saucepan over medium-high heat
- 3
Add onion and cook 2 to 3 minutes until softened but not browned, stirring frequently
- 4
Add whipping cream and Parmesan cheese, mix well and bring to a boil
- 5
Reduce heat to medium and cook 2 to 4 minutes until slightly thickened, stirring occasionally
- 6
Arrange polenta slices overlapping and layering if necessary in bottom of prepared baking dish
- 7
Top with ham and Swiss cheese
- 8
Pour sauce over top
- 9
Bake for 20 to 25 minutes until sauce is bubbly and cheese is lightly browned
- 10
Sprinkle with parsley
Tips
Use a mandoline or sharp knife to cut polenta slices evenly for uniform cooking and attractive presentation.
Let the gratin rest 5 minutes after baking to allow the sauce to set slightly before serving.
For extra richness, substitute half-and-half for some of the whipping cream.
Good to Know
Refrigerate covered up to 3 days. Reheat covered in 350°F oven until warmed through.
Can be assembled up to 1 day ahead. Cover and refrigerate, then bake as directed adding 5-10 minutes to cooking time.
Serve hot as a side dish with roasted meats or as a light main course with a green salad.
Common Mistakes
Don't skip spraying the baking dish to avoid sticking.
Avoid overbrowning the onion to prevent bitter flavors in the sauce.
Let sauce thicken properly before pouring over polenta to ensure proper consistency.
Substitutions
Dairy-Free Swaps
General Alternatives
similar texture and corn base
FAQ
Can I use instant polenta instead of prepared polenta?
Yes, cook instant polenta according to package directions, let cool until firm, then slice and use as directed. This adds about 20 minutes prep time.
What if I don't have Swiss cheese?
Gruyere, fontina, or even sharp cheddar work well. Use the same amount and expect slightly different flavor profiles.
How long will leftovers keep in the refrigerator?
Store covered in the refrigerator for up to 3 days. Reheat covered in a 350°F oven until warmed through, about 15-20 minutes.