Homemade Hachis Parmentier

Ingredients

• 1 kg Potatoes (Amandine variety) (Peeled after cooking, cut into large pieces)
• 200 g Butter (Divided: 20 g for cooking the vegetables, 180 g for the mash)
• 100 g Whole milk (Heat before incorporating into the mash)
• 100 g Thick cream (30% fat) (Heat with the milk and butter)
• 500 g Ground beef (minimum 15% fat) (Choose meat with a bit of fat for extra tenderness)
• 2 Onions (Finely diced)
• 2 Carrots (Cut into medium dice (peasant style))
• 2 Garlic cloves (Finely chopped)
• 2 branches Fresh thyme (Added to the potatoes' cooking water)
• 1 pinch Salt (coarse salt or fleur de sel)
• 1 pinch Freshly ground black pepper
• 1 pinch Nutmeg (Optional, to flavor the mash)
• 150 g Grated cheese (Comté or Emmental) (Gratinated in the oven)
• 50 ml Dry white wine (optional) (Deglaze the meat after cooking)

Instructions

1. Prepare the potatoes

   Wash the potatoes, cut them into large pieces (or leave whole) and place them in a large pot with cold water, a sprig of thyme, a crushed garlic clove and a pinch of coarse salt.

   Time: PT5M

2. Cook the potatoes

   Bring to a boil, cover and simmer over medium heat for 25 minutes until tender.

   Time: PT25M

3. Prepare the vegetables for the filling

   Peel and finely dice the onions, cut the carrots into medium dice (peasant style) and chop the remaining garlic.

   Time: PT10M

4. Sweat the vegetables

   Melt 20 g of butter in the pan, add the onions, carrots and garlic, then sauté over medium heat for 8‑10 minutes until translucent.

   Time: PT10M

5. Cook the ground meat

   Add the ground meat to the pan, break it up with the spatula and brown it for 8‑10 minutes. Deglaze optionally with the white wine, then season with salt, pepper and a pinch of nutmeg.

   Time: PT10M

6. Heat the milk‑cream‑butter mixture

   In a small saucepan, combine the whole milk, thick cream and the remaining butter (180 g). Heat gently until just simmering, then remove from heat.

   Time: PT5M

7. Drain and mash the potatoes

   Drain the potatoes, let them cool slightly, then mash them with a potato ricer or fork while still hot.

   Time: PT5M

8. Incorporate the milk‑cream‑butter mixture

   Pour the hot mixture over the mash in batches, mixing gently until a smooth, creamy texture is achieved. Season with salt, pepper and nutmeg.

   Time: PT5M

9. Preheat the oven

   Preheat the oven to 200°C.

   Time: PT5M

   Temperature: 200°C

10. Assemble the Hachis Parmentier

    In a gratin dish, spread the ground meat evenly in a layer. Cover with the mash, smoothing the surface. Sprinkle the grated cheese on top.

    Time: PT5M

11. Bake in the oven

    Bake the dish for 8 minutes until the cheese is golden and slightly crisp.

    Time: PT8M

    Temperature: 200°C

12. Rest and serve

    Remove the dish from the oven, let it rest for 5 minutes before serving so the layers set.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

45 g

Fat

30 g

Fiber

5 g

Ingredient Substitutions

• Instead of Potatoes (Amandine variety): Russet potatoes, Floury potatoes
• Instead of Butter: Vegetable margarine
• Instead of Whole milk: Semi-skimmed milk, Almond milk (for a vegan version)
• Instead of Thick cream (30% fat): Fresh cream, Soy cream
• Instead of Ground beef (minimum 15% fat): Ground pork, Beef-pork mix
• Instead of Onions: Shallots
• Instead of Carrots: Parsnip
• Instead of Garlic cloves: Garlic powder
• Instead of Fresh thyme: Herbes de Provence
• Instead of Grated cheese (Comté or Emmental): Gruyère, Cheddar
• Instead of Dry white wine (optional): Chicken broth

Equipment Needed

• Large pot
• Colander
• Frying pan (or sauté pan)
• Chef's knife
• Cutting board
• Cheese grater
• Small saucepan (for milk/cream)
• Potato ricer or vegetable mill
• Rectangular gratin dish
• Silicone spatula
• Oven

Critical Steps — Do Not Skip

• Cooking the potatoes until tender
• Incorporating the hot milk‑cream‑butter mixture into the mash
• Cooking the meat until browned and fully cooked
• Gratinating the cheese in the oven without burning

Chef Tips from the Video

• Add a small sprig of thyme to the hot milk for a subtle aromatic note (strain before incorporating).
• Use a large‑hole potato ricer for an airy texture.
• Sprinkle a mixture of cheese and breadcrumbs for extra crunch.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 to 4 days.

Freezer: Pack in individual portions, freeze up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the mash and meat a day ahead, gently reheat before assembling.
• The dish stores well in the refrigerator and flavors improve after resting.