Rapee Morv Andelle

– a Julia Childs recipe

A gratin of Shredded Potatoes with Ham, Eggs and Onions -  Serves 4

Tom brought this dish prepared, ready for baking, to Killasonna Lodge for our 2011 Memorial Day Weekend.  It’s a keeper.

Preheat oven to 375 degrees F.

½ cup finely minced onions
2T olive oil
2T butter + 2T butter + more butter
2 cups (12 oz) finely diced cooked ham
4 eggs
4 cloves crushed garlic
2T minced parsley and/or chives and chervil
2/3 cup (3 oz) grated Swiss cheese
4T whipping cream, light cream or milk
Pinch of pepper
¼ teaspoon salt

Cook the onions slowly in the oil and 2 tablespoons butter for 5 minutes or so, until tender but not browned.

Raise the 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.  The 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 2 tablespoons butter in the baking dish (or skillet). When foaming, pour in the potato and egg mixture.  Dot with butter.  Set in upper third of a preheated oven and bake for 30 to 40 minutes, or until top is nicely browned.  Serve directly from the dish or skillet.