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

"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."
 
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photo by vrvrvr photo by vrvrvr
photo by vrvrvr
photo by thebergs7770 photo by thebergs7770
Ready In:
1hr 10mins
Ingredients:
14
Serves:
4
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ingredients

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directions

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

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Reviews

  1. Delicious! Similar to a frittata, with a perfect blend of flavors. I added sliced crimini mushrooms and 3-inch pieces of asparagus spears on top, along with a teeny bit more shredded Swiss cheese, before baking in the same skillet I used to cook the onions. These added some nice additional flavor and some healthy veggies to our meal. I think some fried bacon crumbles would be a great addition too, and I’m gonna try that next time.
     
  2. 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.
     
  3. 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!
     
  4. 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!
     
  5. 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.
     
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Tweaks

  1. I put 2 thinly sliced crimini mushrooms and 8 spear of asparagus cut into 2 inch lengths on top before baking. It added a nice flavor as well as providing some additional healthy veggies to our meal.
     

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