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.
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!
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!
I've made this several times. It is makes a great comfort meal for a winter's evening or a wonderful weekend breakfast. Since we don't eat any red meat - I use 2 Boca vegetarian sausage patties thawed and "crumbled" instead of the ham. I have made this with swiss cheese and with a sharp cheddar - both were delicious! I often use just olive oil - and less than called for.
Oh my was this ever delicious! Everyone loved the savory comfort of this dish and it had such a unique texture and taste. It wasn't like a quiche. The only thing I did differently was omit the 2 T. butter when sauteeing the onions, and I did not dot the top of the gratin with butter. Still, it was very rich and perfect for a chilly night's supper. Thanks for posting this...we may just make a double dish for Christmas morning!