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Ham and Gruyere Casserole

To make this casserole ahead of time, complete steps 1 through 3. After completing those steps, place the baguette pieces in a large baking dish and cover. Place the egg mixture into the fridge until ready to bake. Once ready to bake, remove the mixture from the fridge stir to recombine the ingredients and pour over the bread. Cook per the recipe starting with step number 4.

Ingredients

  • 6 cups French baguette, crusts removed and cut into 1 inch cubes
  • 3 tbsp unsalted butter
  • 4 ounces diced pancetta
  • 1 cup onion, diced
  • 1/3 cup celery, finely diced
  • 1 tsp red wine vinegar
  • 2 eggs
  • 1/3 cup green onion, chopped
  • 2 cups diced honey baked ham, about 3/4 a pound
  • 1/2 cup grated Parmesan cheese
  • 1 cup grated Gruyere, plus more for topping
  • 2 cups stock low-sodium chicken stock
  • 1/2 tsp black pepper
  • pinch of kosher salt
  • to taste chopped basil

Instructions

  • Heat the oven to 350 degrees F. Place the diced baguette pieces and toast in the oven for about 10 minutes at 350 degrees.
  • In a skillet, melt the butter over medium heat. Add the pancetta, onion and celery. Cook until softened, about 5 to 8 minutes. Remove from the heat and add the vinegar. Stir and set aside.
  • In a large mixing bowl whisk the eggs. Add the green onion, diced ham, grated parmesan, grated Gruyere, chicken stock, pepper and salt to the eggs. Stir until all ingredients are incorporated into the mixture.
  • In a large casserole dish, place the baguette pieces into an even layer. Evenly pour the egg mixture over the bread. Stir to make sure the ham and cheese is spread throughout the casserole. Using the back of a spatula, press down on the top of the bread and egg mixture to create a flattened even top. Top with additional grated gruyere.
  • Place into the oven and bake until the casserole is set, about 45 minutes. Remove from the oven and let cool for 10 minutes. Top with freshly chopped basil, slice and serve warm.