Gratin of Potatoes Ham Eggs Onions Julia Child
Indulge in the comforting decadence of Julia Child's Gratin of Potatoes with Ham, Eggs, and Onions—a classic French-inspired dish that’s perfect for family gatherings or special occasions. This hearty layered creation combines tender slices of blanched russet potatoes, rich caramelized onions, savory cubes of cooked ham, and velvety hard-boiled eggs, all nestled under a creamy Gruyère cheese sauce delicately seasoned with nutmeg and black pepper. A golden breadcrumb crust adds just the right amount of crunch, making every bite irresistibly satisfying. With its bubbling, cheesy top and layers of flavor, this gratin is a true labor of love and a show-stopping centerpiece for brunch or dinner.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 2 teaspoons Salt
- 2 tablespoons Unsalted butter
- 2 large Yellow onions
- 1 cup Cooked ham
- 4 large Hard-boiled eggs
- 2 tablespoons All-purpose flour
- 1 cup Whole milk
- 1 cup Heavy cream
- 1.5 cups Gruyère cheese (shredded)
- 1 teaspoon Ground black pepper
- 0.25 teaspoon Ground nutmeg
- 0.5 cup Breadcrumbs
Instructions
Preheat your oven to 375°F (190°C) and butter a 9x13-inch baking dish.
Peel and slice the potatoes into thin rounds, about 1/8-inch thick. Place the slices in a pot of cold water with 1 teaspoon of salt. Bring the water to a boil and cook the potatoes for 5-7 minutes until just tender but not falling apart. Drain and set aside.
While the potatoes are cooking, melt 2 tablespoons of butter in a large skillet over medium heat. Thinly slice the onions and cook them in the butter until they are soft and lightly caramelized, which should take about 10 minutes. Remove from heat and set aside.
Cube the cooked ham and set aside. Slice the hard-boiled eggs into 1/4-inch slices and also set aside.
In a small saucepan, melt an additional 2 tablespoons of butter over medium heat. Stir in the flour and cook for 1 minute to form a roux. Gradually whisk in the milk and cream, cooking until the mixture thickens. Add 1 cup of shredded Gruyère cheese, ground black pepper, nutmeg, and 1 teaspoon of salt. Stir until the cheese has melted and the sauce is smooth.
Begin layering the gratin: Place a layer of potato slices in the buttered dish. Top with a portion of the caramelized onions, ham, and egg slices. Pour a portion of the sauce over the layer. Repeat layering until all ingredients are used, finishing with a layer of sauce on top.
Sprinkle the remaining 0.5 cups of Gruyère cheese and the breadcrumbs evenly across the top of the dish.
Bake the gratin in the preheated oven for 35-45 minutes, or until the top is golden brown and bubbling. Let cool for 5 minutes before serving.
Nutrition Facts
Calories |
658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 1473 mg | 64% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 7.2 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 390 mg | 30% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1220 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
