Hachis Parmentier with Gruyère Crust

The Hachis Parmentier is a French family classic: savoury beef mince with onions and red wine, topped with creamy mashed potatoes with Gruyère that are baked golden in the oven. A hearty winter dish that is easy to prepare in advance.

By yumbelo · 4 servings · 90 minutes

Ingredients

• 1 kg Floury potatoes
• 600 g Minced beef
• 2 pc Onions
• 2 pc Garlic cloves
• 2 tbsp Tomato paste
• 200 ml Red wine
• 2 tbsp Olive oil
• 1 tsp Thyme, dried
• 80 g Butter
• 100 ml Milk
• 150 g Gruyère, grated
• pinch Nutmeg, freshly grated
• Salt
• Pepper

Method

1. Peel the potatoes, cut them into chunky pieces and boil them in salted water for about 20 minutes until soft.
2. Preheat the oven to 200 °C, top and bottom heat.
3. Finely dice the onions and garlic. Heat the oil in a large pan and sweat the onions until translucent, then briefly add the garlic.
4. Add the mince and brown it, breaking it up, until it takes on colour. Stir in the tomato paste and fry briefly.
5. Deglaze with red wine, add the thyme and let the liquid reduce almost completely. Season with salt and pepper.
6. Drain the potatoes, let them steam dry and mash them with butter, hot milk, salt, pepper and nutmeg into a creamy purée.
7. Spread the meat mixture evenly in an ovenproof dish. Spread the purée over it and draw a pattern on the surface with a fork.
8. Sprinkle the Gruyère over the purée and bake the dish in the oven for about 25 minutes until golden brown.
9. Let it rest briefly and serve hot.