Ingredients for Gratin Of Potatoes Ham Eggs Onions Julia Child
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Gratin Of Potatoes Ham Eggs Onions Julia Child? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Gratin Of Potatoes Ham Eggs Onions Julia Child
- Preheat oven to 375°F (190°C). Adjust oven rack to the upper third.
- Melt 2 tablespoons butter with 1 tablespoon olive oil in an oven-safe skillet or baking dish (11-12 inches). Add 1 medium yellow onion, thinly sliced, and cook over low heat for 5 minutes, until softened but not browned.
- Increase heat slightly, add 1 cup diced ham, and cook for 1 minute more.
- In a large bowl, whisk together 6 large eggs, 1 clove minced garlic, 1 teaspoon dried thyme, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 cup heavy cream (or milk), and 1/2 cup grated Gruyere cheese.
- Add the cooked ham and onions to the egg mixture and gently stir to combine.
- Peel and coarsely grate 2 pounds of Yukon Gold potatoes. Squeeze out excess moisture using a clean kitchen towel or cheesecloth, a handful at a time.
- Gently fold the grated potatoes into the egg mixture until evenly distributed.
- Taste and adjust seasoning as needed.
- Pour the potato mixture into the prepared baking dish. Dot the top with 2 tablespoons of butter, cut into small pieces.
- Bake for 30-40 minutes, or until the top is golden brown and the gratin is set. If the top browns too quickly, loosely cover with foil.
- Let stand for 10 minutes before serving. Serve directly from the baking dish.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
10g
Fat
92g
Carbs
10g
