← Back to Search Results
baking, sauteeing French
Gratin of Shredded Potatoes with Ham and Eggs and Onions Recipe-12814

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Râpée Morvandelle

Yield: For 4 people

Ingredients

  • ½ cup finely minced onions
  • 2 Tb olive oil
  • ½ cup (3 ounces) finely diced cooked ham
  • 4 eggs
  • ½ clove crushed garlic
  • 2 Tb minced parsley and/or chives and chervil
  • 2/3 cup (3 ounces) grated Swiss cheese
  • 4 Tb whipping cream, light cream, or milk
  • Pinch of pepper
  • ¼ tsp salt
  • 3 medium-sized potatoes (about 10 ounces)
  • 2 Tb butter
  • ½ Tb butter cut into pea-sized dots

Equipment:

  • An 11- to 12-inch baking dish or skillet about 2 inches deep or individual baking dishes about 6 inches in diameter

Directions

Preheat oven to 375 degrees.

Cook the onions slowly in the oil and butter for 5 minutes or so, until tender but not browned. Raise heat slightly, stir in ham, and cook a moment more.

Beat the eggs in a mixing bowl with the garlic, herbs, cheese, cream or milk, and seasonings. Then blend in the ham and onions.

Peel the potatoes and grate them, using large holes of grater. A handful at a time, squeeze out their water. Stir potatoes into egg mixture. Check seasoning. (May be prepared ahead to this point.)

Heat the butter in the dish. When foaming, pour in the potato and egg mixture. Dot with butter. Set in upper third of preheated oven and bake for 30 to 40 minutes, or until top is nicely browned. Serve directly from the dish or skillet.


© 1961, 1983, 2001 Alfred A. Knopf
 

Nutritional Information

Nutrients per serving (% daily value)

430kcal (21%)
199mg (20%)
18mg (30%)
240mcg RAE (8%)
492mg
37mg
18g
2g
2g
16g
281mg (94%)
515mg (21%)
15g (75%)
33g (51%)
2mg (11%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
a-new-way-to-cook A New Way to Cook
by Sally Schneider
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
martin-yans-china Martin Yan's China
by Martin Yan
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
good-to-the-grain Good to the Grain
by Kim Boyce
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
west-coast-cooking West Coast Cooking
by Greg Atkinson
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?