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.
JULIA CHILD'S PROVENçAL POTATO GRATIN
Potatoes aren't usually associated with Provençal cooking, but every French region must have its gratin: sliced potatoes baked into a delicious mass that is the perfect side dish for roasts. The binder can be milk, broth, cream or, as in this case, the natural juices of vegetables like tomatoes and onions. With less liquid, this gratin is more foolproof than most. Anchovies give the dish a South of France funk, but you can leave them and the cheese out to make a vegan gratin.
Provided by Julia Moskin
Categories casseroles, side dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees and place a rack at the middle level. In a large saucepan, combine onions and 2 tablespoons olive oil and stir to coat over low heat. Sprinkle lightly with salt. At a gentle simmer, cook uncovered until onions are softened and lightly golden, 10 to 15 minutes, stirring often. Do not brown; lower the heat if necessary. When done, fold in tomatoes just until heated through. Set aside.
- In a small food processor or a mortar, add the anchovies - anywhere from 6 to 12 fillets, depending on their size and your taste. Add garlic, herbs and a dozen grinds of pepper. Add 2 tablespoons olive oil (or use the oil from the anchovy can, if you like). Crush or pulse together into a chunky paste, thinning with oil as needed to make a loose, fluid mixture.
- In a medium-size baking dish, spread a quarter of the onion-tomato mixture. On top, arrange half the potato slices, then half the anchovy mixture. Add half the remaining onion-tomato mixture. Build one more layer with remaining potato slices, anchovy mixture and onion-tomato mixture. Sprinkle cheese on top and drizzle with olive oil.
- If the dish is very full, place on a baking sheet. Transfer to oven and bake, uncovered, until potatoes are tender and have absorbed all of the juices in the bottom of the dish, 40 to 50 minutes. Test by tasting a bit of potato; it should be soft all the way through, with no raw taste. If the top is browning too fast, cover very loosely with a sheet of foil. If the top is not brown enough when the potatoes are cooked, broil briefly until deliciously glazed.
- Serve gratin hot or warm. Can be cooled and reheated later the same day, but do not refrigerate.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 2 grams, Carbohydrate 39 grams, Fat 4 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 814 milligrams, Sugar 7 grams
GRATIN OF POTATOES, HAM, EGGS & ONIONS (JULIA CHILD)
Another yummy-sounding recipe that I am posting for safekeeping. This is baked in an 11-12 inch baking dish or skillet about 2 inches deep or individual baking dishes about 6 inches in diameter.
Provided by coconutty
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 14
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 AND POTATOES AU GRATIN
This is one of the dishes Grandma served to our family during the holidays. Now, when the family gathers and I prepare this for my grandchildren, memories of those special times at Grandma's house fill my mind. I usually double this recipe, because the leftovers are fabulous when warmed in the microwave.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a greased 1-qt. baking dish, combine potatoes, ham and onion; set aside. , In a saucepan, melt butter over medium heat; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until mixture is thickened and bubbly. Add cheese, salt and pepper; stir until the cheese is melted. Pour over potato mixture and stir gently to mix. , Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Garnish with parsley.
Nutrition Facts : Calories 872 calories, Fat 59g fat (37g saturated fat), Cholesterol 204mg cholesterol, Sodium 2526mg sodium, Carbohydrate 53g carbohydrate (11g sugars, Fiber 3g fiber), Protein 35g protein.
RICH AND CREAMY POTATOES AU GRATIN
These are the easiest, creamiest potatoes au gratin I have ever had... YUM!
Provided by Celeste
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 1h30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place potatoes, garlic, and salt into a large pot, fill with enough water to cover, and bring to a boil. Reduce heat to medium, and simmer the potatoes until tender but not mushy, 8 to 10 minutes. With a slotted spoon, transfer about half the potatoes to a 9x13-inch baking dish.
- Pour half of the cream over the potatoes, season with black pepper and nutmeg, and sprinkle half of the Gruyere cheese onto the mixture. Top with the remaining potatoes; sprinkle again with black pepper and nutmeg. Pour on the remaining cream, and sprinkle with remaining Gruyere cheese.
- Bake in the preheated oven until the cheese topping is crisp and brown on top, about 1 hour.
Nutrition Facts : Calories 352 calories, Carbohydrate 32.1 g, Cholesterol 70.5 mg, Fat 20 g, Fiber 2.8 g, Protein 12.3 g, SaturatedFat 12.1 g, Sodium 330.5 mg, Sugar 0.2 g
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