Description
Hachis Parmentier is a classic French comfort dish featuring a savory layer of seasoned ground beef topped with creamy mashed potatoes and melted cheese. This hearty casserole combines sautéed vegetables and tender potatoes baked to perfection with a golden, cheesy crust, making it a perfect meal for family dinners or cozy gatherings.
Ingredients
Vegetables
- 1 small onion
- 2 large carrots
- 2 garlic cloves
- 2 pounds Yukon Gold potatoes
Meat Mixture
- 2 tablespoons olive oil
- 2 1/2 tablespoons tomato paste
- 1/2 teaspoon herbes de provence
- 1 1/2 pounds lean ground beef
- 1 egg yolk
- 1 tablespoon chopped parsley (plus more to garnish)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Cheese and Dairy
- 1/4 cup grated Parmesan cheese (divided)
- 3 tablespoons grated Gruyère cheese
- 3 1/2 tablespoons salted butter
- 4 ounces 2% milk
Optional
- Nutmeg clove, for grating
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the assembled dish.
- Prepare Vegetables: Peel and chop the onion and carrots into small 1 cm pieces, finely chop the garlic cloves, and peel and cut the potatoes into large chunks.
- Sauté Vegetables: Heat olive oil in a large nonstick skillet over medium heat. Add the onion, garlic, and carrots, sautéing for about 4 minutes while stirring frequently until softened.
- Cook Meat Mixture: Stir in the tomato paste, herbes de provence, and 1/2 teaspoon kosher salt, then add the ground beef. Cook for 8-10 minutes until the beef is fully cooked and no longer pink. Remove from heat and let cool slightly.
- Boil Potatoes: Meanwhile, bring a large pot of salted water to a boil. Add the potato chunks and boil for 15-20 minutes until tender when pierced with a fork.
- Season Meat Mixture: After the beef mixture has cooled, season with salt and freshly ground black pepper. Stir in the egg yolk, 2 tablespoons of Parmesan cheese, and chopped parsley to bind the mixture.
- Assemble Meat Layer: Pour the prepared meat mixture into an 8×8 inch baking or gratin dish and spread evenly.
- Drain and Mash Potatoes: Drain the cooked potatoes and return them to the saucepan. Add butter, milk, and 1/2 teaspoon salt, then mash until you achieve your desired consistency—from rustic to smooth. Taste and adjust seasoning if needed.
- Top with Mashed Potatoes: Spread the mashed potatoes evenly over the meat layer in the baking dish. Optionally, grate a little nutmeg on top for added flavor.
- Add Cheese and Bake: Sprinkle the remaining 2 tablespoons of Parmesan and the Gruyère cheese evenly over the mashed potatoes. Bake for 25-35 minutes until the dish is hot and the cheese on top is golden brown and bubbling.
Notes
- Yukon Gold potatoes are preferred for their creamy texture but any starchy potato can be used.
- For a richer flavor, use full-fat milk instead of 2% if desired.
- Allow the meat mixture to cool slightly before adding the egg yolk to prevent cooking the egg prematurely.
- Grating a small amount of fresh nutmeg over the potatoes adds a subtle aromatic depth.
- This dish can be prepared a day ahead and baked just before serving.
- Leftovers reheat well and can be baked again to restore crispness.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
