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Gratin of Shredded PotatoesRâpée Morvandelle
September 1, 2020 | Updated July 7, 2023 | Laura
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✽ Recipe from Mastering the Art of French Cooking, Vol. I | Julia Child ✽
Julia Child Recipe 139 | 389 recipes to go!
✽ Râpée Morvandelle [Gratin of Shredded Potatoes with Ham and Eggs and Onions], p. 153
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✽ Mastering the Art of French Cooking, Vol. I was written by Julia Child who co-authored with Simone Beck & Louisette Bertholle and was published by Alfred A. Knopf in 1961.
✽ You can buy Julia Child's Mastering the Art of French Cooking, Volume I which contains these recipes here. (affiliate link)
The purpose of this Julia Child section of my blog is to document my journey of learning how to cook. To show my successes, my failures, and what I learned along the way.
Since I didn't create these recipes (if only!), I do not post exact amounts of ingredients or word-for-word instructions. If any of these recipes spark your interest, I highly recommend you buy Julia Child's Mastering the Art of French Cooking (affiliate link). It's a great investment and learning tool and contains hundreds of classic recipes.
What you will find on my blog is:
✽ Butter Count & Cost Total
✽ Recipe Rating
✽ Answers to Questions about Recipe
✽ Fun Facts about Recipe or an Ingredient Used
✽ The Recipe Process
✽ Step-by-Step and Final Photos of Recipe
I hope that you enjoy reading my thoughts, learn something new, and leave inspired to try a new recipe. Bon appétit!
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Butter Count & Cost: Rapee Morvandelle
✽ Butter Count: +4.5 TB
✽ Cost: $4.76 [~$1.19 per serving]
Check out the total Julia Child butter count & cost here!
→ Looking for a different Julia Child recipe? Here's a list of all of the completed and pending Mastering the Art of French Cooking recipes!
The Perfect Brunch
Brian's and my family share one tradition during the holidays, and it’s serving up a delicious breakfast casserole on Christmas morning. A casserole dish filled full of eggs, bacon, potatoes, and, of course, mounds of cheese. It makes for the perfect post-opening gifts treat. This gratin reminded me just of that, and I’m considering making it Brian's and my new tradition to eat on our little Christmas.
Shredded Potato Gratin Rating
✽ Laura's Rating: 10
✽ Brian's Rating: 7.5
A rare 10 because it really is THAT good! The potatoes knock this dish out of the ballpark. If I was making my own, I probably would use bacon or ground pork sausage as the meat in place of ham. Oh, and I would add more cheese (of course!). Anyways, what I am saying is this needs to be added to your upcoming weekend meal plan.
Râpée Morvandelle: Questions
✽ What is the difference between a gratin and a quiche?
A gratin is always baked in a shallow dish while a quiche is always baked in a pie crust..
✽ What are some variations for this recipe?
This is a pretty easy recipe to customize to your liking. You could swap the ham out for cooked bacon or cooked breakfast sausage. If you are wanting a vegetarian dish, leave the meat out all together.
The Swiss cheese is the most traditional, but I find that sharp cheddar cheese and pepper jack cheese are really delicious too. You could also add in some peppers with the onions.
✽ What does râpée morvandelle mean?
I couldn't find a super clear answer to this question, but I did find some information. According to Cook's Info, à la morvandelle is the name given to dishes with ham served with a sauce. The word morvandelle comes from 'Morvan' which refers to a mountain mass in central-east France.
Râpée means 'grated' in French.
Looking for more Julia Child entree & luncheon dish recipes?
→ Check out all of the entree and luncheon dish recipes that I've completed so far!
Fun Facts about Gratins
*Find these facts plus lots more on Taste Atlas.*
✽ Gratin Definition
Today gratin means a dish baked in the oven with a crispy top. However, in the 16th century, gratin referred to the crispy bits of food that got stuck to the bottom of the pot.
✽ Where did gratins originate?
Gratins are believed to originated in Provence.
✽ What is the most popular gratin?
The most popular gratin is Gratin Dauphinois. This cheesy potato gratin is to die for! You may know this dish better as scalloped potatoes, funeral potatoes, potatoes au gratin.
How to Make Râpée Morvandelle
✽ Step 1: Cook Onions in Butter
As with any good recipe, the first step is cooking onions in oil and butter. Once tender, the heat is raised and the ham is added in for a moment.
✽ Step 2: Beat Ingredients
The eggs, garlic, parsley, Swiss cheese, cream, and seasonings are beat together.
✽ Step 3: Combine Ingredients
Then the ham, onions, and grated potatoes are blended in.
✽ Step 4: Add Mixture to Dish
A little bit of butter is heated in a baking dish (I used my cast iron), and the mixture is poured into the dish.
✽ Step 5: Bake
Lastly, it is all dotted with butter and baked for about 30-40 minutes at 375-degrees until the top is browned.
Talking about all this makes me want to go into the kitchen and whip another one up!
*This blog, Laura The Gastronaut, and this post were/are not endorsed or supported by Julia Child or The Julia Child Foundation.
Category: Julia Child, Entrees & Luncheon Dishes Cuisine: French
Keywords: julia child rapee morvandelle recipe, julia child gratin, potato gratin recipe, mastering the art of french cooking recipes
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More Entree Recipes:
✽ Gratin of Creamed Salmon or Other Fish (the perfect gratin if you love seafood)
✽ Gratin of Leeks with Ham (an interesting but tasty gratin)
✽ Gratin of Potatoes, Onions, and Anchovies (another delicious and savory gratin)
→ Check out all of the completed Julia Child entree and luncheon dish recipes!
✽ You can find this recipe and all the other Julia Child recipes I make in Mastering the Art of French Cooking, Volume I (affiliate link). Mastering the Art of French Cooking, Vol. I was written by Julia Child who co-authored with Simone Beck & Louisette Bertholle and was published by Alfred A. Knopf in 1961.
✽ Check out my Julia Child Recipe Checklist to see a list of all my completed and pending recipes from Mastering the Art of French Cooking!
Bon appétit!
September 1, 2020 by Laura Ehlers
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