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Hachis Parmentier

Serves 4 to 6 Entree meat

Hachis Parmentier

Hachis Parmentier, a staple of French home kitchens, is a dish that brings together the comforts of everyday life. Originating from the ingenuity of Antoine-Augustin Parmentier, who championed the potato in France, this dish transforms simple ingredients into a satisfying meal. Often prepared with leftover meat, it is a beloved choice for family dinners, where its enticing aroma beckons everyone to gather around the table.

The dish should offer a harmonious blend of creamy mashed potatoes and savory beef, enriched with the sweetness of onions and the nutty depth of Gruyère cheese. A sprinkle of parsley provides a fresh contrast, while the butter and milk lend a smooth, rich texture. Each bite is a comforting balance of flavors, inviting you to savor the warmth of its homely simplicity.

Ingredients

  • 700 gcooked leftover beef or ground beef
  • 1 kgfloury potatoes
  • 2onions — chopped
  • 100 gbutter
  • 150 mlmilk
  • 80 gGruyère — grated
  • 2 tbspparsley — chopped
  • to tastefine salt and black pepper

Method

  1. Begin by peeling 1 kg of floury potatoes and cutting them into even chunks. Place them in a large pot and cover with cold water. Add a pinch of fine salt and bring to a boil over medium-high heat. Cook until the potatoes are tender and break apart easily when pierced with a fork.
  2. While the potatoes are cooking, finely chop 2 onions. In a large skillet, melt 50 g of butter over medium heat. Add the onions and cook, stirring occasionally, until they become translucent and start to caramelize, about 10 minutes. They should be soft and golden, picking up any fond from the pan.
  3. If using cooked leftover beef, shred or chop it into small pieces. If using ground beef, break it apart with your hands. Increase the heat to medium-high and add the beef to the onions in batches, ensuring each piece has contact with the skillet. Season with fine salt and black pepper, and cook until the beef is browned and develops a deep color.
  4. Once all the beef is browned, reduce the heat to medium and add 2 tablespoons of finely chopped parsley. Stir to combine and let the flavors meld for a few minutes. The mixture should be fragrant and well-seasoned, with the beef and onions evenly coated in the pan's juices.
  5. Drain the cooked potatoes and return them to the pot. Add 50 g of butter and 150 ml of milk, then mash until smooth and creamy. Season with fine salt and black pepper to taste. The mash should be fluffy and light, with no lumps remaining.
  6. Preheat your oven to 180°C (350°F). In a baking dish, spread the beef and onion mixture evenly across the bottom. Top with the mashed potatoes, smoothing the surface with a spatula. Grate 80 g of Gruyère cheese over the top, ensuring an even layer.
  7. Place the dish in the preheated oven and bake until the cheese is melted and golden brown, about 20 minutes. The top should be bubbling and slightly crisp, with a rich aroma filling the kitchen. Let the Hachis Parmentier rest for a few minutes before serving, allowing the layers to set slightly.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

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