Sauté the potatoes in half the butter over a medium-low flame (somewhat higher than in the preceding recipe), salted, tossing them regularly after the first 7 or 8 minutes, until they are lightly colored and just cooked—about 20 minutes. Stew the onions in the remaining butter for from 20 minutes to ½ hour until melting soft.
Spread the shredded ham over the bottom of a lightly buttered gratin dish, the onions on top, then the potatoes, beat together the cream, eggs, and seasonings (only a breath of nutmeg), pour over the lot, and bake in a 425° to 450° oven for 20 minutes or until the cream has swelled and is barely solidified at the center.
Copyright © 1974 by Richard Olney. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.