Thursday, October 3, 2013

Remember back in 2009 when the movie Julie & Julia came out, and suddenly there was a renewed interest in Julia Child? When I was a little girl, I'd watch PBS in the evenings. There was The Electric Company, Zoom and then The French Chef would come on. I sat mesmerized watching Julia doing her thing in the kitchen. And who doesn't have this in their cookbook collection?

Because of the movie, one of the food channels started running some of the French Chef shows again. I managed to catch a few of the episodes and in one, Julia did a recipe that was so simple and sounded like something we'd enjoy, so I found it in my book and gave it a go. Be warned - this is full of cream & cheese. But then, what else would we expect from Julia?

This, casserole I guess it would be, was surprisingly easy. Here it is right out of the oven all golden brown. Yum! 

I used Tofurky Kielbassa sausages and turned this dish into a lacto-ovo vegetarian one. It was very, very delicious but very rich - not something I would be able to eat often. I filled the rest of our plate with vegetables so as not to "over-indulge" :o) A glass of wine on the side and we were feeling very French indeed. Bon Appétit! 

Gratin de Pommes de Terre et Saucisson 
(Gratin of Potatoes, Onions & Sausages)

2/3 cup minced onions
2 tbsp. butter
½ lb. potatoes, sliced 
2 Tofurky kielbassa sausages, sliced ¼-½-inch thick
3 eggs
1½ cups whipping cream
½ tsp. salt
1/8 tsp. freshly ground pepper
¼ cup grated Swiss cheese (I chose Gruyère)

Preheat oven to 375°F. Cook the onions slowly in butter for 5 minutes or so, until tender but not browned. 
Drop the potatoes into boiling salted water and cook for 6-8 minutes or until barely done. Drain thoroughly. 
Butter a 3-4 cup baking dish (1½-2 inches deep). Spread half of the potatoes in the bottom, then half of the cooked onions. Over them, lay the sliced sausage, then the rest of the onions and finally the remaining potatoes. 
Beat eggs with whipping cream, salt and pepper. Pour over the potatoes and shake dish to send liquid to bottom. 
Spread on the cheese and dot with butter. 
Bake for 30-40 minutes in upper third of oven until top is nicely browned. 

Serves 4


  1. I made this last night for dinner (served it with steamed broccoli, straight up). Damn. I love you Julia. I love you too Carrie! Seriously delicious and now I'm dreaming about doing naughty things to other recipes in this cooking Bible!!

  2. So rich, isn't it? Yet soooo yummy! I'm glad you liked it.