Gratin of shredded potatoes with ham and eggs and onions (Râpée Morv Andelle) from Mastering the Art of French Cooking, Volume One (page 153) by Julia Child and Louisette Bertholle and Simone Beck

  • potatoes
  • cooked ham
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute chives and/or chervil for all or part of parsley, and light cream or milk for whipping cream.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chives and/or chervil for all or part of parsley, and light cream or milk for whipping cream.

  • TheresaH on April 08, 2026

    This is a delicious recipe.

  • twoyolks on April 17, 2015

    The note stating this is like a quiche without a crust must be referring to a different recipe. This is closer to hash browns that are held together with a little egg. This is neither creamy nor eggy. It is, however, quite good.

  • Delys77 on October 31, 2011

    Just like a quiche without the crust. Absolutely delicious with a little thyme. 30 minutes in a cast iron pan is just right.

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