Jacques’s Pommes de Terre Mont d’Or

Another great recipe from the book Julia and Jacques Cooking at Home, probably my second most favourite book of the Julia Child cookbooks in my collection. You may have caught a glimpse of it in my previous post, Steak au Poivre where it was served as the side dish. I’m sorry about the lack of a spoiler alert.

Making this with leftover mashed potatoes is suggested, but I don’t find myself with those very often. In this case I made mashed potatoes, let them cool some, then went from there.

Here’s what happened.

Got some potatoes.



Peeled and cut the potatoes so they’d cook quicker, then boiled them.

cooked potatoes, ready for mashing

Cooked potatoes, ready for mashing.

Is there any French cooking done without butter?



Mashed potatoes, ready to start the real recipe.

mashed potatoes

Mashed potatoes.

Grated Gruyère.

grated Gruyerè cheese

Grated Gruyerè cheese.

Mashed potatoes, eggs, salt, pepper and Gruyerè cheese.

all the ingredients

All the ingredients: mashed potatoes, eggs, salt, pepper and Gruyerè cheese.

Potato mixture, topped with Gruyère cheese.

ready to bake

Ready to bake.

Jacques’s Pommes de Terre Mont d’Or

Jacques's Pommes de Terre Mont d'Or

Jacques’s Pommes de Terre Mont d’Or.

Jacques’s Pommes de Terre Mont d’Or
from Julia & Jacques Cooking at Home by Julia Child and Jacques Pépin. Copyright © 1999

Use leftover mashed potatoes to make this golden gratin—crusty on the outside, light and fluffy on the inside. It’s almost like a potato soufflé, and whipping in an extra egg will make it rise higher.

4 cups mashed potatoes, leftover or fresh
3 large eggs
2/3 cup grated Gruyère or Swiss cheese
1/4 tsp. salt
1/8 tsp. pepper

Preheat oven to 400° F. Butter a shallow baking dish or casserole.

Put the potatoes in the work bowl of a food processor, then add the eggs, about 1/2 cup of the grated cheese and salt and pepper. Process briefly; about 10 seconds, to whip all the ingredients together.

Scoop potatoes into the prepared gratin dish and smooth with a spatula. Scatter the remaining cheese over the top and place on a baking sheet (in case of spills) in the lower part of the oven.

Bake about 30 to 35 minutes, until the top of the gratin is crusty and golden.


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