French
Hachis parmentier
A classic French family gratin of finely chopped pot-au-feu beef tucked under buttery mashed potatoes. The top bakes golden and lightly crisp while the meat stays savory with onion, parsley, and a little broth.
Ingredients
- Floury potatoes, such as Bintje or Yukon Gold500g
- Cooked beef from pot-au-feu or braised beef250g
- Whole milk120ml
- Unsalted butter55g
- Yellow onion, finely chopped1 small
- Garlic, finely chopped1 small clove
- Beef broth or pot-au-feu cooking liquor80ml
- Flat-leaf parsley, chopped2 tbsp
- Freshly grated nutmeg1 pinch
- Fine breadcrumbs2 tbsp
- Gruyère or Comté, finely grated25g
- Fine sea saltto taste
- Freshly ground black pepperto taste
Method
- Peel the potatoes, cut them into even pieces, and place them in a saucepan of cold salted water.
- Bring to a simmer and cook for 18 to 22 minutes, until the potatoes are very tender when pierced.
- Drain the potatoes well, return them to the warm pan for 1 minute to dry, then pass them through a food mill or mash them finely.
- Warm the milk with 35g of the butter, then stir it into the potatoes until smooth; season with salt, pepper, and a pinch of nutmeg.
- Heat the oven to 200°C.
- Finely chop the cooked beef with a knife, keeping a little texture rather than making a paste.
- Melt 15g of the butter in a skillet over medium-low heat, add the onion, and cook for 6 to 8 minutes until soft and translucent.
- Add the garlic and cook for 30 seconds, then stir in the chopped beef and broth.
- Simmer for 3 to 4 minutes until the meat is moist but not soupy, then stir in the parsley and adjust the seasoning.
- Butter a small gratin dish with the remaining 5g butter and spread the beef mixture evenly in the bottom.
- Spoon the mashed potatoes over the meat, smooth the surface, and score it lightly with a fork.
- Sprinkle with the breadcrumbs and grated Gruyère or Comté.
- Bake for 20 to 25 minutes, until bubbling at the edges and golden on top.
- Let the hachis parmentier rest for 5 minutes before serving warm.
Common questions
Can I substitute the beef from pot-au-feu with another type of cooked meat?
Yes. Leftover roast beef or braised beef works well; just chop it finely and keep some texture. Avoid very dry meat unless you add enough broth to moisten it without making the filling soupy.
How long does hachis parmentier take from start to finish?
Plan on about 50 to 70 minutes total, depending on how fast you peel and mash the potatoes. The beef filling cooks quickly, so most of the time is spent on the potatoes and baking.
What are the most common mistakes when making hachis parmentier?
Using watery potatoes, underseasoning the mash, or making the beef filling too wet are the main problems. Drain the potatoes very well, season in layers, and keep the meat mixture moist but not saucy.
Can I make hachis parmentier ahead of time and store it?
Yes. Assemble it, cover, and refrigerate for up to 2 days. Bake straight from the fridge, adding a few extra minutes if needed. Leftovers keep well refrigerated for 3 days and reheat best in the oven.
What should I serve with hachis parmentier?
It’s hearty enough to serve with a simple green salad, dressed lightly with vinaigrette, or with steamed green beans or leeks. A crisp side helps balance the rich potato topping and beef filling.