Skip to main content

Breaking Bread: Hachis Parmentier

Feb 01, 2017 08:30AM ● Published by Jason Huddle

Breaking Bread: Hachis Parmentier


5 medium potatoes, peeled

2 lbs. ground beef

1 cup vegetable stock

2 Tbsp. tomato paste

1 cup Gruyere cheese, grated

1 cup bread crumbs

1 1/2 cups milk

2 cups heavy cream

6 Tbsp. butter

1 Tbsp. flour

1 large white onion, sliced thin

2 Tbsp. olive oil (one for the plate)

3 garlic cloves,

Nutmeg, salt, pepper



Puree: Boil potatoes in salted water. Drain, then mash them while adding the milk and cream. When smooth, add the butter and mix. Add a pinch of nutmeg, salt and pepper. Keep the puree warm.

Stuffing: Saute the onion in one tablespoon of olive oil. Add the flour and two garlic cloves, thinly minced, and mix. Add vegetable stock, two tablespoons of tomato paste, a pinch of salt and pepper, and mix. Sautee for 4 minutes, add the ground beef and a pinch of pepper. Take the remaining garlic clove and brush the inside of a baking dish, followed by a tablespoon of olive oil. Put a layer of meat into the baking dish, then cover with a layer of puree. Cover the plate with grated cheese and breadcrumbs. Bake at 350˚ for 35 minutes. Serves 8.

Like what you're reading? Subscribe to Cabarrus Magazine's free newsletter to catch every headline

Food+Drink, In Print Family Features Food Chez Francois Chef Lynn Childers Chef Francois Bouali Hachis Parmentier Recipe French Cuisine Recipes

Get Cabarrus Magazine Delivered to Your Door!

Subscribe today!

Proudly Brought To You By These Community Sponsors