Best 3 Ham Potato Onion Gratin Julia Child Recipes

Indulge in a tantalizing culinary journey with Julia Child's Ham, Potato, and Onion Gratin, a classic French dish that embodies comfort and elegance. This delectable casserole features layers of thinly sliced potatoes, tender ham, caramelized onions, and a creamy Gruyère cheese sauce, all baked to golden perfection. With its rich flavors and enticing aroma, this dish promises to be a hit at any gathering. The article provides a step-by-step guide to creating this classic gratin, ensuring success for home cooks of all skill levels. Additionally, it includes a collection of equally enticing recipes, including a flavorful Ham and Cheese Quiche, a hearty Ham and Bean Soup, and a tangy Mustard-Glazed Ham. Prepare to embark on a culinary adventure as you explore these delectable dishes, each offering a unique taste experience that will tantalize your palate and leave you craving more.

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JULIA CHILD'S PROVENçAL POTATO GRATIN

Julia Child's Provençal Potato Gratin image

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

Ingredients

2 to 3 onions, thinly sliced (2 heaping cups)
1/4 cup extra-virgin olive oil, more for drizzling
Salt and freshly cracked black pepper
1 1/2 pounds ripe tomatoes, seeded and cut into strips about 3/8-inch wide
1 2-ounce can anchovies packed in olive oil, drained (reserve anchovies and oil separately)
2 large cloves garlic, smashed and peeled
1 tablespoon fresh herbs, such as thyme, oregano or savory, or 1 teaspoon dried herbes de Provence
About 2 pounds thin-skinned, waxy potatoes like Yukon Gold, sliced 1/8-inch thick (6 to 7 cups)
1/2 cup grated Parmigiano-Reggiano or Gruyère

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)

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

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

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
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

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

Ham and Potatoes Au Gratin image

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

Ingredients

2 cups sliced peeled potatoes, cooked
1 cup diced cooked ham
1 tablespoon finely chopped onion
1/3 cup butter, cubed
3 tablespoons all-purpose flour
1-1/2 cups milk
1 cup shredded cheddar cheese
3/4 teaspoon salt
Dash white pepper
Minced fresh parsley

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.

Tips for Making Ham, Potato, and Onion Gratin:

Use a good-quality ham. A smoked ham or a country ham will add a lot of flavor to the dish.
Slice the potatoes and onions thinly. This will help them cook evenly.
Use a heavy baking dish. This will help to distribute the heat evenly and prevent the gratin from burning.
Layer the ingredients in the baking dish in the following order: potatoes, ham, onions, and cheese.
Bake the gratin in a preheated oven until the potatoes are tender and the cheese is melted and bubbly.
Let the gratin cool for a few minutes before serving. This will help it to set and make it easier to cut.

Conclusion:

Ham, potato, and onion gratin is a classic French dish that is perfect for a special occasion or a weeknight meal. It is easy to make and can be tailored to your own taste. With its creamy sauce, tender potatoes, and flavorful ham, this gratin is sure to be a hit with everyone at the table.