Ham Potato Onion Gratin Julia Child Recipes

GRATIN OF POTATOES, HAM, EGGS & ONIONS (JULIA CHILD)

Steps:

• 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.

HAM, POTATO, ONION GRATIN JULIA CHILD

Steps:

• Directions: 1 Adjust oven rack to upper third of oven and preheat oven to 375 degrees F. 2 Cook the onions in the oil and butter over low heat for about 5 minutes, til tender but not browned. 3 Raise heat slightly, stir in ham, and cook a moment longer. 4 Beat eggs in a mixing bowl with garlic, herbs, cheese, cream or milk, and seasonings. 5 Add in the ham and onions; mix. 6 Peel and coarsely grate potatoes. Squeeze the water out of the grated potatoes, a handful at a time. 7 Stir potatoes into egg mixture. Check seasoning. (May be prepared in advance up to this point.). 8 Heat the butter in the baking dish. When it foams, add potato and egg mixture. Place dots of butter on top. 9 Bake 30-40 minutes, or until top is nicely browned. Serve directly from the baking dish or skillet.

HAM AND POTATO AU GRATIN, MAKE AHEAD

Steps:

• Clean potatoes and pat dry. Place on microwave safe plate and microwave 5-10 minutes, or until soft to the touch. Set aside.
• Wash and peel carrots. Grate and set aside. Slice onion very thinly.
• In medium saucepan, melt butter with olive oil over medium heat. Add sliced onion, shredded carrots, and minced onions and minced garlic. Cook for 5 minutes, or until onion is clear. Watch carefully, but stir only at end of sauté.
• Lower heat to medium-low, and stir in spices. Stir for a minute then stir in flour. Stir an additional minute to cook the raw taste out of flour. (can use 1 T cornstarch instead of flour.).
• Add milk to onion mixture, slowly bringing sauce to a simmer. Cook for 5 minutes, or until thickened. Turn heat to low and add cheese. Stir until combined, then turn of heat, leaving pan on stove.
• Grease or spray 1 1/2 quart casserole. Thinly slice potatoes, leaving skin on. Place 1/4 potato in dish. Sprinkle with 1/3 cubed ham. Top with 1/4 potato slices. Pour 1/2 sauce over. Continue by toping with 1/4 potato, 1/2 cubed ham, remaining potato slices and cover with remaining cheese sauce. Cover and refrigerate, 4 hours or overnight.
• Preheat oven to 350 degrees. Cover dish with foil, and bake for 30 minute Remove foil and sprinkle with an addition cup of shredded cheese and 2 tablespoons of parmesan cheese. Bake 15 minutes, or until cheese melted and lightly browned.