Julia’s Gratin of Ham, Potatoes, & Eggs

“Eternity is a ham and two people” 

You know how many people struggle with finishing off that big holiday dinner ham and perhaps you have inherited a stack of recipes on just what to do with the leftovers well I have conquered that issue as I found the perfect ham for us that isn’t overwhelming and doesn’t give us months of leftover. Personally, after two days of ham, I’ve had enough and what is left will make perfect thin slices for grilled ham and cheese sandwiches to go with a lousy day’s bowl of soup. Sure, I missed that ham bone for a nice bowl of bean soup, not, as we buy the bones from the local baked ham company packed in twos or threes and easily frozen for use months down the road.

Here is an after-ham dinner “pot luck” easy Julia Child gratin recipe that goes well with a platter of steamed butter and lemon asparagus that I great for breakfast brunch or dinner. Find a link to the recipe below…

Adjust the oven rack to the upper third of the oven and preheat the 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 the 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 the 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 for 30-40 minutes, or until the top is nicely browned. Serve directly from the baking dish or skillet.