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Hachis Parmentier

A classic casserole featuring seasoned ground beef topped with smooth mashed potatoes and melted Gruyere cheese.

60 minMediumServes 6480 cal/serving

FrenchDinnerStovetop and OvenHigh ProteinNut-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 3 lbs Russet potatoes, peeled, cubed
  • 4 tbsp unsalted butter
  • 1/2 cup whole milk, warmed
  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 1.5 lbs lean ground beef
  • 2 tbsp tomato paste
  • 1/2 cup beef broth
  • 1 cup Gruyere cheese, shredded

Instructions

  1. 1

    Boil 3 lbs peeled, cubed Russet potatoes in salted water until tender, about 15 minutes, then drain.

  2. 2

    Mash potatoes with 4 tbsp unsalted butter and 1/2 cup warmed whole milk until smooth.

  3. 3

    Heat 2 tbsp olive oil in a skillet over medium heat and saute 1 diced yellow onion and 2 minced garlic cloves for 5 minutes.

  4. 4

    Add 1.5 lbs lean ground beef and cook until browned, reaching an internal temperature of 160 F.

  5. 5

    Stir in 2 tbsp tomato paste and 1/2 cup beef broth, simmering for 5 minutes until liquid reduces.

  6. 6

    Transfer beef mixture to a baking dish, top with mashed potatoes, sprinkle with 1 cup shredded Gruyere cheese, and bake at 400 F for 20 minutes until golden.

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Questions

How much time should I plan for Hachis Parmentier?

As written, 60 minutes: 20 of prep and 40 of cooking. The longest single stretch is step 6 (20 minutes): "Transfer beef mixture to a baking dish, top with mashed potatoes, sprinkle with 1 cup shredded Gruyere cheese, and bake at 400 F for 20 minutes until golden."

What temperature do I cook Hachis Parmentier at?

For Hachis Parmentier, the target internal temperature is 160 F (about 70 C), given in step 4. A probe thermometer removes the guesswork. The oven is also used at 400 F (about 205 C) in step 6.

How do I know when Hachis Parmentier is done?

Go by the cues in the method rather than the clock. Step 4: cook until browned, reaching an internal temperature of 160 F. Step 5: cook until liquid reduces. A reading of 160 F on a thermometer settles it.

Is there a substitute for Gruyere in Hachis Parmentier?

The entry for Hachis Parmentier calls for 1 cup Gruyere cheese, shredded. In its place: Emmental, Jarlsberg or a good Swiss cheese melts the same way. Comte is the closest in flavor.

Can I use ground turkey instead of ground beef in Hachis Parmentier?

Yes. Choose turkey that is not extra-lean and add a tablespoon of oil to the pan, because turkey has less fat and browns more slowly. Season it a little harder than you would beef. As written, the entry for Hachis Parmentier uses 1.5 lbs lean ground beef.

Can I make Hachis Parmentier dairy-free?

Yes. The dairy in Hachis Parmentier is 4 tbsp unsalted butter, 1/2 cup whole milk, warmed, 1 cup Gruyere cheese, shredded. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the milk for unsweetened oat or soy milk; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Serve it with

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