Skip to main content

Cabarrus Magazine

Breaking Bread: Hachis Parmentier

Feb 01, 2017 08:30AM ● 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