Homemade Hachis Parmentier — Golden Mashed Potato Gratin
A classic of French comfort food: a bed of savory ground beef, seasoned with onion and garlic, topped with creamy mashed potatoes and a golden, melted Gruyère crust. Simple, generous, and irresistible, this dish is a crowd-pleaser.
🛒 Ingredients
4 servings
- 1.1 lbs ground beef (lean or regular)
- 1.75 lbs starchy potatoes (such as Russet or Yukon Gold)
- 7 tbsp unsalted butter
- 2/3 cup hot whole milk
- 1 medium yellow onion
- 2 cloves garlic
- 3 oz grated Gruyère cheese
- 2 tbsp olive oil
- 1 tsp fine salt
- 1/2 tsp ground black pepper
- 1 bouquet garni (thyme, bay leaf)
- 1 tsp sweet paprika
- 2 tbsp tomato paste
- Grated nutmeg (to taste)
- Fresh chopped parsley for garnish
Watch the original video
Watch on TikTokDirections
- 1
Peel the potatoes, cut them into uniform large cubes, and cook them in a large pot of boiling salted water for 20 to 25 minutes, until tender when pierced with a knife.
- 2
While the potatoes are cooking, finely dice the onion and mince the garlic. Heat the olive oil in a large skillet over medium heat.
- 3
Sauté the diced onion for 3 to 4 minutes until translucent, then add the minced garlic and sauté for another minute, stirring to prevent burning.
- 4
Add the ground beef to the skillet. Brown it over high heat, breaking it up well with a spatula, until fully cooked and no longer pink (5 to 7 minutes).
- 5
Stir in the tomato paste, paprika, bouquet garni, salt, and pepper. Mix well, reduce the heat, and let simmer for 5 minutes to develop the flavors. Remove the bouquet garni.
- 6
Drain the cooked potatoes and return them to the empty pot. Mash them using a potato masher (avoid using a food processor, which makes the puree gummy). Add the butter in pieces and the hot milk gradually, mixing vigorously. Season with salt, pepper, and a pinch of grated nutmeg.
- 7
Preheat your oven to 390°F (convection setting). Lightly butter a medium-sized baking dish (approximately 12x8 inches).
- 8
Spread the meat mixture in an even layer at the bottom of the dish. Cover completely with the mashed potatoes, spreading with a spatula. For a nice visual effect, score the surface with a fork to create ridges that will brown more.
- 9
Sprinkle the grated Gruyère generously over the entire surface of the potatoes. Add a few small dots of butter on top for an even crispier crust.
- 10
Bake for 20 to 25 minutes on the upper rack of the oven, until the top is golden brown and bubbly. If necessary, turn on the broiler for the last 3 minutes to get a beautiful, appetizing crust.
- 11
Remove from the oven and let rest for 5 minutes before serving so the dish holds its shape when sliced. Sprinkle with fresh chopped parsley and serve directly from the dish.
💡 Chef's Tip
The secret to a perfect Hachis Parmentier lies in the contrasting textures: well-seasoned, slightly moist meat on the bottom, and a generous but firm potato topping. To prevent the potatoes from sinking into the meat, let each layer cool for a few minutes before assembling. And if you have leftover roast beef or pot roast, chop it up instead of using raw ground beef—that is how this dish was born, and it is even better!
