(Gratin of Shredded Potatoes with Ham, Eggs and Onions)
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
- Preheat the oven to 375F (190C).
- Cook the onions slowly in the oil and the butter for about 5 minutes until they are tender but not browned.
- Raise the heat slightly, stir in the ham and cook for a moment more.
- Beat the eggs in a mixing bowl with the parsley, cheese, milk and seasonings. Then blend in the ham and onions.
- 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.
- 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.