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Shredded Potato au Gratin

Recipe Courtesy of Julia Child

4 large eggs
1/2 clover garlic
1/4 cup heavy whipping cream
2 Tbl minced parsely
2 Tbl olive oil
2 Tbl butter
2/3 cup (3 ounces) grated Swiss cheese
black pepper
1/2 teaspoon salt
1/2 cup minced onions
3 medium russet potatoes

Preheat the oven to 375 F.

Saute 1/2 cup minced onion in 2 tablespoons olive oil and 2 tablespoons butter in a medium skillet over medium-low heat for 5 minutes or so, until tender but not browned.

Beat 4 large eggs in a mixing bowl with 1/2 clove crushed garlic, 2 tablespoons minced parsley, 2/3 cup (3 ounces) grated Swiss cheese, 1/4 cup heavy whipping cream, a pinch of black pepper, and 1/2 teaspoon fine salt.

Stir the softened onions into the egg mixture.

Peel 3 medium russet potatoes and grate them on the large holes of a box grater. A handful at a time, squeeze out any excess water from the potatoes. Stir the potatoes into the egg mixture.

Place 2 tablespoons butter in an 11- to 12-inch baking dish or skillet and put the dish in the oven until the butter is melted. Pour the potato-egg mixture into the baking dish and dot with a final 1/2 tablespoon butter cut into pea-sized pieces.

Set the baking dish in the upper third of the oven and bake for 30 to 40 minutes or until the top is nicely browned.

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