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Bread gratin, Parma ham, and pepper

Bread gratin, Parma ham, and pepper

Main dishes

A delicious sandwich gratin made with Parma ham and wholemeal bread, surrounded by pepper, and topped with an egg-based sauce and grated Gruyère cheese.

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Recipe from NikiWiki, Jozeil, CTHOE and 2 other contributors (KochWiki), adapted by Recette de cuisine · · updated on

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Here, bread, ham, and cheese are combined in a gratin instead of a croque-monsieur. Parma ham sandwiches are served with peppers and onions, and then topped with an egg-based sauce.

Ingredients and directions

  • Prep time20 min
  • Cook time50 min
  • Total1 hr 10 min
  • DifficultyEasy
  • CostPricey
  • Cooking methodfour
  • Estimated cost$28.32 $7.08 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

4 people
  • $3.27
  • $1.54
  • $0.15
  • $1.40
  • $0.97
  • $0.23
  • $18.39
  • $0.55
  • $0.36
  • $1.06
  • $0.18
  • $0.08
  • $0.14

Prices from US supermarkets for 9 of 13 ingredients; Belgian prices for the rest.

Directions

  1. Finely grate the Gruyère cheese. ≈ 8 min
  2. Peel the peppers as finely as possible using a peeler, then cut them in half, remove the stem and seeds, and finally, slice them into strips about 2 cm wide. ≈ 8 min
  3. Peel the onion and chop it into small, but not too fine, pieces. ≈ 8 min
  4. Wash the rosemary, shake it well, remove the leaves, and finely chop it. ≈ 8 min
  5. Whisk the eggs with the cream and milk, then season with 1 teaspoon of salt, pepper, and nutmeg. ≈ 4 min
  6. Grease a large gratin dish with the herb butter. Preheat the oven to 180 °C (350 °F) and place a wire rack on the second-lowest shelf.
  7. Spread four slices of bread with butter mixed with herbs on one side. Top each slice with two slices of Parma ham, and then close the sandwich with another slice of bread. ≈ 10 min
  8. Arrange the sandwiches in a fan shape in the dish. ≈ 3 min
  9. Heat 2 tablespoons of oil paint in a pan over low heat, being careful not to overheat it, and add the pepper strips, stirring occasionally for about 4 minutes. Season with 1 teaspoon of salt and sugar, then spread evenly over the sandwiches.
  10. Heat the remaining oil paint in the pan, then sauté the onion for a few minutes over medium heat until it becomes translucent. Add the rosemary and cook briefly. Season with salt and pepper, and spread over the gratin.
  11. Pour evenly moisten the bread, pour the mixture over the gratin, then sprinkle with Gruyère cheese. ≈ 2 min
  12. Bake for approximately 50 minutes, on the lower rack, until the gratin is golden brown. While the gratin is baking, prepare a green salad or your preferred side dish.
  13. Wash the parsley, dry it, remove the tough stems, and chop it finely. Serve the gratin hot in preheated dishes, sprinkled with parsley.

The bill

Bread gratin, Parma ham, and pepper

  • 100 g of freshly grated Gruyère cheese$3.27
  • 2 red peppers$1.54
  • 1 onion$0.15
  • 4 medium-sized eggs$1.40
  • 200 ml of liquid cream$0.97
  • 250 ml of whole milk$0.23
  • 8 slices of wholemeal bread or rye bread (approximately 15 mm thick)$18.39
  • 60 g of herb butter$0.55
  • 3 tablespoons of extra virgin olive oil$0.36
  • a few bunches of fresh, flat-leaf parsley$1.06
  • 20 g of herb butter (for the dish)$0.18
  • 2 tablespoons of salt$0.08
  • Freshly ground black pepper$0.14

Total$28.32

that's $7.08 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 100 g of freshly grated Gruyère cheese
  • 2 red peppers
  • 2 yellow peppers
  • 1 onion
  • 2 sprigs of fresh rosemary
  • 4 medium-sized eggs
  • 200 ml of liquid cream
  • 250 ml of whole milk
  • 8 slices of wholemeal bread or rye bread (approximately 15 mm thick)
  • 60 g of herb butter
  • 12 thin slices of Parma ham
  • 3 tablespoons of extra virgin olive oil
  • A pinch of freshly grated nutmeg
  • a few bunches of fresh, flat-leaf parsley
  • 20 g of herb butter (for the dish)
  • 2 tablespoons of salt
  • A pinch of sugar
  • Freshly ground black pepper

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