Hachis Parmentier, French gastronomy

This French gastronomic specialty, Hachis Parmentier, has a "complicated" name but a tremendously simple elaboration. Devised by Antoine-Augustin Parmentier who thought of the potato as an ideal food for its nutritional value to combat scarcity in times of famine, it has evolved to this day.

In Spanish we could define it as a gratin of minced meat and mashed potatoes. A simple idea, right? It can be made with a mixture of minced beef and pork, with beef and even chicken. I encourage you to try it, it is a great recipe to learn how to make a tasty mashed potatoes and some tricks for the gratin of the same.

Ingredients

For 4-6 people

• 5 potatoes
• 1 cebolla
• 1 large carrot
• 1 garlic clove
• 500 g. minced meat
• Chopped parsley
• Unsalted butter
• 2 tablespoons of milk
• 50 g. grated Emmental cheese
• Bread crumbs
• Olive Oil
• Sal Island
• Pepper

Crafting

We peel the potatoes and we reserve them in a bowl with cold water. Once peeled, we all cut them into cubes and cook them in plenty of salted water.

Meanwhile, chop onion, carrot and garlic. We can do it with a knife or in the mincer, although it should not be extremely fine.

We pour a jet of oil into a frying pan and we poach the vegetables On low heat.

We mix the meat and the parsley and add the mixture to the pan. Stir well with a wooden spoon so that the meat does not cake, season and cook for approximately 10 minutes or until the meat is done.

We drain the potatoes and we smash with a fork, mixing them with two butter nuts. We also add a few tablespoons of milk to lighten the puree and cheese. Season with salt and pepper, add half a teaspoon of nutmeg and mix well.

Grease a baking dish with butter. We place the meat on its base and then we cover it with a good layer of mashed potato. We draw some stripes with the fork, sprinkle breadcrumbs On top, we place a few pieces of butter on it and put in the oven.

Gratin 10 minutes at 200º in the previously heated oven.

More information about the recipe