Râpée Morvandelle


(Gratin of Shredded Potatoes with Ham, Eggs and Onions)

Râpée Morvandelle

Adapted from Mastering the Art of French Cooking by Julia Child

Here is a recipe for a delightful French dish. I suspect the origins are of a rustic kind but that does not lessen the fact that it is delicious and possibly even elegant. We finished the entire thing in one sitting. I don’t like ham but I admit that it adds a nice flavor boost to this dish.

Yield: 4 large portions


  • ½ cup finely minced onions
  • 2 tbsp cooking oil
  • 2 tbsp butter
  • ½ cup (3 oz) finely diced cooked ham
  • 4 eggs
  • 2 tbsp parsley
  • 2/3 cup (3 oz) grated Gruyère cheese
  • 4 tbsp milk
  • Pepper, to taste
  • ¼ tsp salt
  • 10 oz potatoes
  • 2 tbsp butter


  1. Preheat the oven to 375F (190C).
  2. Cook the onions slowly in the oil and the butter for about 5 minutes until they are tender but not browned.
  3. Raise the heat slightly, stir in the ham and cook for a moment more.
  4. Beat the eggs in a mixing bowl with the parsley, cheese, milk and seasonings. Then blend in the ham and onions.
  5. Peel the potatoes and grate them, using the large holes of a grater or the food processor. Squeeze out their water, a handful at a time. Stir the potatoes into the egg mixture.
  6. Pour the potato and egg mixture into an 11- to 12-inch baking dish. Set it in the upper third of the preheated oven and bake for 30 to 40 minutes until the top is nicely browned.

Comments: The râpée morvandelle is very similar to a large hash brown only it isn’t fried and is, in my opinion, more elegant. It is a very satisfying and filling dish that goes well with a salad. Julia Child says that it can even be baked in a pastry shell.


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