Hachis Parmentier – Bruno Albouze

By Bruno Albouze · 240 min

Ingredients

Instructions

1. In a large skillet, cook the chopped onions in the butter with thyme, salt and pepper for 8 minutes, without letting them colour. Add the minced garlic and cook for 3 minutes until fragrant. Add the veal stock and cook for 5 minutes on full heat. Turn off the heat and stir in the chopped parsley. Adjust the seasoning if needed and set aside.
2. Peel the potatoes and keep them in water. Cut into chunks, put them in a microwave-safe dish and microwave for 12 minutes until cooked through. Pass them through a food mill with its finest disc over a saucepan. Meanwhile, heat the milk in a small saucepan. Over medium heat, stir in the butter gradually with a spatula. Once the butter is incorporated, add the hot milk gradually while whisking. Sea
3. Spread the meat mixture evenly in a dish and cover with the mashed potatoes. Draw a cross-hatched pattern on the surface with a fork, dragging the tines across several times in one direction. Alternatively, pipe the warm mash through a pastry bag with a large French open star tip. Sprinkle with the grated Parmigiano and breadcrumbs, then add more Parmigiano.
4. Preheat the fan oven to 200°C (400°F). Bake for 25 minutes until golden brown. If using a convection oven, lower the temperature to 190°C (375°F).

Summarized from Bruno Albouze's video. Watch it for the details.

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