Hachis Parmentier

Source: Hachis Parmentier Recipe

Ingredients

Meat

• 1 tbsp (15ml) olive oil
• 1 1/2 cups (225g) yellow onion
• 1 lb (450g) ground beef
• salt to taste
• cracked pepper to taste
• 2 tsp (10ml) Worcestershire sauce
• 1 1/2 tsp (7.25ml) Herbs de Provence
• 1/4 cup (60ml) dry white wine
  • Chardonnay or Sauvignon Blanc (though pinot grigio worked well, too)
• 2 minced garlic cloves
• 1 tbsp (15ml) fresh thyme, chopped

Mashed Potatoes

PRE-MAKE THE POTATOES. THEY TAKE FOREVER.

• 3.5-4 lbs (nearly 1800g) small to medium sized yukon gold potatoes
• 5 tbsp (75g) butter
• 1/2 cup (120ml) heavy cream
• salt to taste
• 1 cup freshly shredded Gruyère
• 1/2 tsp (2.5ml) fresh thyme for garnish

Instructions

1. Boil potatoes for 30 minutes, skin on. Cook until fork tender.
2. Sauté onions until fragrant. Season with salt and pepper. Add the beef and cook through. Salt and pepper the beef.
3. Add Herbs de Provence, Worcestershire sauce, white wine, garlic, and fresh thyme. Simmer for 2-3 minutes until wine is evaporated and set aside.
4. Preheat the oven to 375.
5. Melt the butter. De-skin the potatoes, rice them, season with salt, and create a puree with the heavy cream.
6. Mix the beef with 1/3 of the potatoes and put into the smaller glass baking dish. Yes, the smaller one. Speed the remaining potatoes on top. Top with shredded Gruyere and garnish with thyme and cracked pepper.
7. Bake at 375 for 20 minutes, covered. Uncover for the last 10 minutes. Broil, uncovered, for 5 minutes until cheese is bubbly and browned.
8. Serve with a tossed salad.

Notes

• Pairs well with Mustard Vinaigrette and a salad.
• Uses Mashed Potatoes.