Hachis Parmentier
Tags: Beef Dinner French
Yield: 4
- 1 large yellow onion
- 3 garlic cloves, minced
- 1.5 lbs ground beef
- 1/2 lb bacon, diced
- 2 carrots, peeled and diced
- 1.5 tsp dried herbes de Provence
- 8 oz tomato sauce
- 1 tsp Worcestershire sauce
- 1/4 cup red wine
- 1 egg yolk
- 2 tbsp Parmesan cheese
- salt
- pepper
- 2 lbs russet potatoes
- 1/2 cup cream
- 1 cup milk
- 2 tbsp butter
- 1/4 tsp nutmeg
- salt
- pepper
- 3/4 cup grated gruyere cheese
- Peel, cut, and boil the potatoes (starting from cold water) for 15 minutes or until tender.
- Mash potatoes with some of the boiling water and add butter, cream, milk, nutmeg, salt, and pepper to taste. Feel free to add more or less milk or cream depending on your taste preference for mashed potatoes.
- Set aside.
- Finely chop carrot, bacon, onion, and garlic.
- Saute garlic, onion, bacon, and ground beef with a little olive oil.
- Add carrots, tomato sauce, herbs, wine, and Worcestershire sauce to the ground beef and and salt and pepper to taste.
- Saute on medium heat, covered for 15 minutes or until carrots are slightly tender. Cut the heat and stir in the egg yolk and Parmesan cheese.
- Preheat the oven to 375.
- To assemble the casserole, use a 9"x13" pyrex type pan oiled on bottom and sides.
- Spread half of the mashed potatoes on the bottom of the pan, then top with the meat sauce.
- Cover with the remaining potatoes. Drag a fork over the top of the mashed potatoes to create peaks and valleys.
- Sprinkle the grated gruyere cheese on top of the second mashed potato layer.
- Cook uncovered for 30-35 minutes or until the inside of the casserole is bubbling and the cheese on top is beginning to brown.
