Description
Hachis Parmentier is a classic French dish that layers a savory ground beef mixture with creamy mashed potatoes, baked to golden perfection with cheese on top. This comforting casserole combines tender sautéed vegetables and seasoned beef under a blanket of rich, cheesy mashed potatoes, resulting in a hearty and satisfying meal perfect for family dinners.
Ingredients
Vegetables
- 1 small onion, peeled and chopped into 1 cm pieces
- 2 large carrots, peeled and chopped into 1 cm pieces
- 2 garlic cloves, peeled and finely chopped
- 2 pounds Yukon Gold potatoes, peeled and cut into large chunks
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
- 1/2 teaspoon kosher salt (for cooking beef mixture)
- Salt and freshly ground black pepper, to taste
- 1 egg yolk
- 1 tablespoon chopped parsley (plus extra for garnish)
- 2 tablespoons grated Parmesan cheese (for the meat mixture)
Mashed Potatoes & Topping
- 3 1/2 tablespoons salted butter
- 4 ounces 2% milk
- 1/2 teaspoon salt (for mashed potatoes)
- 2 tablespoons grated Parmesan cheese (for topping)
- 3 tablespoons grated Gruyère cheese
- Nutmeg clove, grated (optional)
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) to prepare for baking the assembled dish later.
- Prepare Vegetables: Peel and dice the onion and carrots into small 1 cm pieces and finely chop the garlic. Peel the potatoes and cut into large chunks for boiling.
- Sauté Vegetables: Heat olive oil in a large nonstick skillet over medium heat. Add the onion, garlic, and carrots and sauté for about 4 minutes, stirring often, until softened and aromatic.
- Cook Beef Mixture: Add tomato paste, herbes de Provence, and 1/2 teaspoon kosher salt to the skillet. Stir to combine, then add the lean ground beef. Cook for 8-10 minutes, stirring occasionally, until the beef is fully browned and no longer pink.
- Boil Potatoes: While cooking the beef, bring a large pot of salted water to a boil. Add the potato chunks and cook for 15-20 minutes until tender when pierced with a fork.
- Season Meat Mixture: Let the cooked beef mixture cool for several minutes. Season with salt and freshly ground black pepper to taste. Stir in the egg yolk, 2 tablespoons grated Parmesan, and chopped parsley until well combined.
- Transfer Meat to Baking Dish: Pour the beef mixture evenly into an 8×8 inch baking or gratin dish, spreading it as a base layer.
- Drain and Mash Potatoes: Drain the cooked potatoes thoroughly and return them to the saucepan. Add the butter, milk, and 1/2 teaspoon salt. Mash using a fork or electric mixer until you achieve your preferred texture, then adjust seasoning with salt and pepper as needed.
- Assemble the Casserole: Spread the mashed potatoes evenly over the beef layer in the baking dish. If using, grate a little nutmeg over the mashed potatoes for added warmth and aroma.
- Add Cheese Topping: Sprinkle the remaining 2 tablespoons of Parmesan cheese and the grated Gruyère evenly across the potato layer.
- Bake: Place the baking dish in the preheated oven and bake for 25-35 minutes, until the casserole is heated through and the cheese topping is bubbly and golden brown.
Notes
- Yukon Gold potatoes are preferred for their creamy texture, but Russets will work as well.
- Letting the beef mixture cool before adding the egg yolk prevents the egg from scrambling.
- Nutmeg is optional but adds a subtle warmth to the mashed potato layer.
- For a richer topping, you can substitute the milk with cream or half-and-half.
- This dish can be prepared ahead of time and refrigerated before baking; extend the bake time by 5-10 minutes if baking straight from the fridge.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
