Gratin of Potatoes, Ham, Eggs & Onions (Julia Child)

Total Time
1hr 10mins
Prep 25 mins
Cook 45 mins

Another yummy-sounding recipe that I am posting for safekeeping. This is baked in an 11-12 inch baking dish or skillet about 2 inches deep or individual baking dishes about 6 inches in diameter.

Ingredients Nutrition


  1. Adjust oven rack to upper third of oven and preheat oven to 375 degrees F.
  2. Cook the onions in the oil and butter over low heat for about 5 minutes, til tender but not browned.
  3. Raise heat slightly, stir in ham, and cook a moment longer.
  4. Beat eggs in a mixing bowl with garlic, herbs, cheese, cream or milk, and seasonings.
  5. Add in the ham and onions; mix.
  6. Peel and coarsely grate potatoes. Squeeze the water out of the grated potatoes, a handful at a time.
  7. Stir potatoes into egg mixture. Check seasoning. (May be prepared in advance up to this point.).
  8. Heat the butter in the baking dish. When it foams, add potato and egg mixture. Place dots of butter on top.
  9. Bake 30-40 minutes, or until top is nicely browned. Serve directly from the baking dish or skillet.


Most Helpful

This was just OK for us. Nothing wrong with it, just nothing that stood out. Honestly we would rather have just had eggs and hashbrowns.

Beth in Tennessee May 27, 2012

This is my go-to recipe for brunch or pot-lucks. It's good hot or at room temp. I've been using it for over 30 years, everybody still raves about it. Thank you Julia!

rnelson1636 December 23, 2011

I have made this Rapee Morvandelle twice now, doubling it the second time for a work breakfast club. Such a hit! The first time, I foolishly grated the potatoes the night before without submerging them, so they were gray the next morning, and had to start over. Lesson learned! Hearty, savory and delicious and for French cooking, not too complicated! Thanks for sharing!

Chef BeeGee April 09, 2010

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