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

The aroma of a bubbling gratin, fresh from the oven, always takes me back to Sunday mornings spent at my grandmother’s. She wasn’t a professionally trained chef, but her cooking was pure love. Her potato gratin, while simpler than this recipe, was the heart of our family gatherings – the crispy, golden top giving way to tender potatoes and creamy goodness within. I remember sneaking extra bites while she wasn’t looking, the warmth spreading through me like a hug. This recipe, a more sophisticated take on a classic, brings back those cherished memories with every delicious bite.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 30-40 minutes
• Total Time: 55-65 minutes
• Servings: 4-6
• Yield: 1 gratin
• Dietary Type: Not Gluten-Free, High Protein

Ingredients

• 1/2 cup finely minced onion
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1/2 cup finely diced cooked ham
• 4 eggs
• 1/2 crushed garlic clove
• 2 tablespoons chives or 2 tablespoons chervil (fresh, chopped)
• 2/3 cup grated Swiss cheese
• 4 tablespoons light cream or 4 tablespoons milk
• 1 pinch pepper
• 1/4 teaspoon salt
• 3 medium potatoes (about 10 ounces)
• 2 tablespoons butter
• 1/2 tablespoon butter, cut into pea-sized dots

Equipment Needed

• 11-12 inch baking dish or skillet (about 2 inches deep) or individual baking dishes (about 6 inches in diameter)
• Mixing bowl
• Cheese grater
• Large skillet

Instructions

1. Adjust oven rack to upper third of oven and preheat oven to 375 degrees F (190 degrees C).

2. In a large skillet, cook the finely minced onions in the olive oil and 2 tablespoons of butter over low heat for about 5 minutes, until tender but not browned. It’s crucial to keep the heat low to avoid burning the onions, as this will affect the overall flavor of the gratin. We want them to be sweet and translucent.

3. Raise the heat slightly, stir in the finely diced cooked ham, and cook for just a moment longer. You’re just looking to warm the ham and let its flavors meld with the onions.

4. In a mixing bowl, beat the eggs with the crushed garlic clove, fresh chives or chervil, grated Swiss cheese, light cream or milk, salt, and pepper. Ensure all the ingredients are well combined.

5. Add in the ham and onions to the egg mixture; mix well to combine all the ingredients.

6. Peel and coarsely grate the potatoes. A box grater works perfectly for this.

7. Here’s a critical step: Squeeze the water out of the grated potatoes, a handful at a time. This will prevent the gratin from becoming soggy. You can use your hands or a clean kitchen towel to do this effectively. Don’t skip this step!

8. Stir the squeezed grated potatoes into the egg mixture. Check the seasoning and adjust if necessary. At this point, the mixture can be prepared in advance and stored in the refrigerator. This allows the flavors to meld together even more, but make sure to bring it back to room temperature before baking for the best results.

9. Heat the 2 tablespoons of butter in the baking dish or skillet. When the butter foams, immediately add the potato and egg mixture to the hot pan. The foaming butter prevents sticking and helps create a lovely crust on the bottom of the gratin.

10. Place the pea-sized dots of butter on top of the potato mixture. These will melt and create a beautiful golden-brown crust.

11. Bake for 30-40 minutes, or until the top is nicely browned and the eggs are set. You can test for doneness by inserting a knife into the center; it should come out clean. If the top is browning too quickly, you can loosely cover the dish with foil during the last 10 minutes of baking.

12. Serve directly from the baking dish or skillet. The gratin is best enjoyed warm, when the cheese is still melted and the flavors are at their peak.

Expert Tips & Tricks

• Don’t overcrowd the pan: If you’re using a skillet that’s too small, the potatoes will steam instead of browning. Use a larger skillet or bake the gratin in multiple smaller dishes.
• Cheese Choice: Feel free to experiment with different types of cheese. Gruyere, Emmental, or even a sharp cheddar would work well in this recipe.
• Make-Ahead Tip: As mentioned in the instructions, the potato and egg mixture can be prepared a day in advance. Store it in the refrigerator and bake it just before serving.
• Even browning: To ensure even browning, rotate the baking dish halfway through the cooking time.
• Crispy Top: For an extra crispy top, you can broil the gratin for a minute or two at the very end of the baking time. Watch it closely to prevent burning!

Serving & Storage Suggestions

Serve the gratin hot, straight from the oven. It makes a wonderful brunch dish, side dish, or light meal. It pairs perfectly with a simple green salad and a crusty baguette.

Leftovers can be stored in the refrigerator for up to 3 days. To reheat, cover the gratin with foil and bake at 350°F (175°C) until heated through. You can also reheat individual portions in the microwave, but the texture may not be as good. Freezing is not recommended, as the potatoes can become watery upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	25g	38%
Saturated Fat	15g	75%
Cholesterol	200mg	67%
Sodium	400mg	17%
Total Carbohydrate	30g	10%
Dietary Fiber	3g	12%
Sugars	3g	N/A
Protein	20g	40%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian: Omit the ham for a vegetarian version. You can add other vegetables like mushrooms, spinach, or bell peppers.
• Dairy-Free: Substitute the butter with olive oil or a plant-based butter alternative, the cheese with a dairy-free cheese alternative, and the cream with a plant-based milk like oat milk or cashew cream.
• Gluten-Free: This recipe is naturally gluten-free, as long as you ensure that any processed ingredients like ham do not contain gluten.
• Spicy Kick: Add a pinch of red pepper flakes to the egg mixture for a little heat.
• Herbs: Experiment with different herbs like thyme, rosemary, or oregano.

FAQs (Frequently Asked Questions)

Q: Can I use different types of potatoes?
A: Yes, you can use Yukon Gold or Russet potatoes. Just be sure to squeeze out the excess water after grating.

Q: Can I make this in individual ramekins?
A: Absolutely! This is a great way to portion the gratin. Reduce the baking time by about 5-10 minutes.

Q: What if I don’t have Swiss cheese?
A: Gruyere, Emmental, or even a sharp cheddar would be excellent substitutes.

Q: How do I prevent the potatoes from sticking to the pan?
A: Make sure to heat the butter in the baking dish until it foams before adding the potato and egg mixture.

Q: Can I add other vegetables to this gratin?
A: Yes! Mushrooms, spinach, bell peppers, or asparagus would all be delicious additions. Just sauté them before adding them to the egg mixture.

Final Thoughts

This Gratin of Potatoes, Ham, Eggs & Onions is more than just a recipe; it’s a warm embrace on a plate. It’s an invitation to slow down, savor the simple pleasures, and create lasting memories in the kitchen. Don’t be afraid to experiment with the ingredients, make it your own, and most importantly, share it with the people you love. Whether you’re a seasoned chef or a kitchen novice, I encourage you to give this recipe a try. And if you do, please let me know how it turns out! Perhaps you’ll even discover a new family favorite. A crisp green salad would make a fine accompaniment, as would a light, dry rosé or crisp white wine. Bon appétit!