Hachis Parmentier de Grand-Mère
(ah-shee par-mahn-tyay)
Les Plats Mijotés: The Sunday French Simmer
If you ask a French expat what dish conjures the deepest nostalgia, it's rarely beef bourguignon. It is Hachis Parmentier. Historically an ingenious way to resurrect Sunday’s leftover pot-au-feu, the modern grand-mère relies on a more weeknight-friendly tactic. She simmers high-quality ground beef with wine and aromatics until it tastes like it’s been braising all day, then buries it beneath a thick blanket of buttery, nutmeg-laced potatoes and a crackling Gruyère crust. Unfussy and profoundly comforting, it's the genuine taste of a French family kitchen built entirely from the aisles of a Midwestern supermarket.
Before you start
Make it ahead for busy weeknights.
Assemble the entire dish a day or two in advance, cover tightly with foil, and refrigerate. Bake at 375°F for 40 minutes, removing the foil for the last 15 minutes to crisp the top.
Ingredients
- Yukon Gold or Russet potatoes3 lb
- kosher salt1 tbsp
- unsalted butter6 tbsp
- whole milk1/2 cup
- sour cream2 tbsp
- egg yolk1 large
- kosher salt1/2 tsp
- black pepper1/4 tsp
- ground nutmeg1/4 tsp
- olive oil1 tbsp
- yellow onion2 med
- carrots2 large
- garlic3 large clove
- 80/20 ground beef1 lb
- ground pork1/2 lb
- tomato paste2 tbsp
- dried thyme1 tsp
- dry white wine1/2 cup
- low-sodium beef broth1 cup
- all-purpose flour1 tbsp
- kosher salt1 tsp
- black pepper1/2 tsp
- fresh parsley1/4 cup
- Gruyère cheese1 1/2 cup
- unsalted butter1 tbsp
Method
- 01
Boil the potatoes until yielding.
Place the chunked potatoes in a large pot, cover with cold water by about an inch, and add a tablespoon of salt. Bring to a boil, then simmer until a knife slides easily into the center of a potato, about 15 to 20 minutes.
- 02
Sweat the aromatics with patience.
In a heavy skillet over medium heat, warm the olive oil. Add the onions and carrots, cooking slowly for 6 to 8 minutes until translucent and sweet. Stir in the garlic for the final minute.
- 03
Brown the meat and toast the tomato paste.
Push the vegetables to the edges and add the beef and pork. Break it apart to brown for 5 to 7 minutes. Stir in the flour, then add the tomato paste and thyme, cooking for another minute to kill the raw, metallic edge of the tomato.
- 04
Reduce the liquid to lock in the flavor.
Pour in the wine, letting it bubble away almost entirely. Add the beef broth and simmer for 10 to 15 minutes until the liquid thickens into a savory gravy that coats the meat. A watery base will ruin the casserole. Stir in the parsley, salt, and pepper, then spread evenly into a 9x13-inch baking dish.
- 05
Mash the potatoes with hot milk and cold butter.
Drain the potatoes and return them to the warm pot off the heat to steam dry for a minute. Mash them until smooth, then vigorously stir in the hot milk, cold butter cubes, sour cream, egg yolk, salt, pepper, and nutmeg until just rich and creamy. Do not overmix.
- 06
Assemble the casserole and drag a fork across the top.
Spoon the potatoes over the meat, spreading them gently to seal the edges. Lightly drag the tines of a fork across the surface to create peaks, then scatter the grated Gruyère and tiny dots of butter over the top.
- 07
Bake until bubbling, then broil for a blistered crust.
Bake uncovered at 400°F for 20 to 25 minutes. Switch to the broiler for the final 2 to 3 minutes, watching closely until the cheese is deeply golden and cracked. Let it rest 10 minutes before serving so the juices settle.
Notes
Do not skip the nutmeg.
In American baking, nutmeg means dessert. In French savory cooking, a tiny pinch is the absolute standard for dairy; it highlights the savory, nutty notes of the butter and milk.
Use real block cheese.
Avoid pre-shredded cheese in bags. They are coated in cellulose to prevent sticking, which actively prevents the cheese from melting into that beautiful, cohesive golden crust.
The leftover hack.
If you ever make a pot roast or beef stew on a Sunday, skip cooking the ground beef. Shred your leftover cooked roast, warm it with a splash of gravy, and proceed directly to the potato topping. This is how the original dish was meant to be made.
From Cook French in America.