The Chew: Cheesy Ham & Gruyere Bake Recipe

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The Chew: Cheesy Ham & Gruyere Bake

There’s no doubt that ham is often an essential centerpiece on your family’s dinner table around the holidays. But what do you do with all that leftover meat? Michael Symon was thrilled to share his recipe for a Cheesy Ham and Gruyere Bake that put ham to good use. Michael has declared himself the new “king of casseroles” after essentially dissing them for years. He’s come to realize that, as long as you make them the right way, a casserole can be just the recipe you’ve been looking for! If you’re looking for a delicious comfort food recipe to devour this holiday season, look no further!

To get the recipe, click next page.

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The Chew: Cheesy Ham & Gruyere Bake Recipe Ingredients

The Chew: Cheesy Ham & Gruyere Bake Recipe

Michael Symon’s Cheesy Ham and Gruyere Bake is a creative and flavorful way to use leftover ham in a brand new, easy way. (ohmeaghan / Flickr)

For the Bechamel:

  • 1/2 C flour
  • 1/2 C heavy cream
  • 1/8 tsp cayenne
  • 1 1/2 C gruyere cheese – shredded
  • freshly ground black pepper – to taste
  • 4 tbsp unsalted butter
  • 2 C whole milk
  • 2 tsp Kosher salt
  • 1/2 tsp paprika
  • 2 large eggs – at room temperature

To Assemble:

  • 1 tbsp butter
  • 6 C Swiss chard – leaves and stems, sliced
  • 1 lb penne pasta
  • 4 C ham – sliced 1/4-inch, diced

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The Chew: Cheesy Ham & Gruyere Bake Recipe Directions

  1. Preheat the oven to 350 degrees

For the Bechamel:

  1. Preheat large saucepan over medium heat and add the butter
  2. When the butter has melted, add the flour while whisking
  3. Add the cream, milk, salt, and pepper then whisk to incorporate
  4. Continue whisking until the mixture has thickened and starts to boil
  5. Remove from the heat and whisk in the paprika, cayenne, gruyere, and eggs into the sauce until combined, then pour over the penne mixture

For the Pasta Bake:

  1. Cook the pasta according to package directions then set aside
  2. Preheat a shallow cast enamel pot or cast iron skillet over medium-high heat, then add the butter and olive oil
  3. Add the ham and cook for 2-3 minutes
  4. Add the Swiss chard and cook until wilted, stirring occasionally
  5. Season with salt and pepper then stir in the cooked penne pasta
  6. Put in the oven and bake for 30 minutes until golden brown and bubbly
  7. Let sit for five minutes before serving

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