Râpée Morvandelle

aka Gratin of Shredded Potatoes with Bacon, Eggs and Onions. French comfort food at its finest!

Here’s how to do it:

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Preheat the oven to 350°. Then take:

½ cup finely minced onions
2 tbsp olive oil
2 tbsp butter

Cook the onions slowly in the oil and butter for 5 minutes or so, until tender but not browned.

1/3 cup diced bacon

Raise the heat slightly, stir in the bacon and cook for a few minutes more.

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4 eggs
½ clove garlic, crushed
2 tbsp minced parsley
2/3 cup grated Gruyere
¼ cup cream
Pepper and salt

Beat the eggs in a mixing bowl with the garlic, herbs, cheese, cream and seasonings.  Add the bacon and onion mixture.

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3 medium-sized potatoes

Peel the potatoes and grate them, using the large holes of the grater. A handful at a time, squeeze out the water.

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Stir the potatoes into the egg mixture.

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Put the mixture into a buttered baking dish. Bake for 30 to 40 minutes until the top is nicely browned.

 

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Bon Appetit!

 

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3 thoughts on “Râpée Morvandelle

  1. Il est préférable de faire des petites galettes et de les frire dans de l’huile bien chaude , en les retounant 1 fois. Pendant 10 minutes. Pas plus. Comme on fait en Alsace. Just un conseil.

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