Hachis Parmentier is probably the most underrated French dish. It’s too quickly relegated to the “leftover cuisine” category, yet with minimal care, it can confidently compete with far more pretentious gratins. The key is avoiding the two classic mistakes: a purée that’s too runny and meat that’s too dry.
Ingredients :
- Ground beef — Fat is your ally here, not your enemy. A 15-20% fat content will give juicier, more flavorful meat after cooking — very lean ground beef is for burgers, not gratins. If you have leftover roast or braised beef, chop it coarsely: the texture will be more interesting than industrial mince.
- Potatoes — Not all varieties make the same mash. Prefer floury potatoes like Bintje or Mona Lisa — they mash easily and absorb butter without becoming sticky. Waxy varieties (Charlotte, Ratte) yield a grainy, heavy mash; avoid them for this recipe.
- Tomato concentrate — Just two tablespoons, but they do crucial work: they add umami, deepen the meat’s color, and give body to the sauce. Fry it for 30 seconds in the pan before adding broth — this light toasting reduces raw acidity and develops deeper notes.
- Butter — 80g may seem a lot, but it’s what makes the difference between a restaurant-quality mash and a bland one. Add it diced over the still-sizzling potatoes; it melts instantly and incorporates evenly. For a lighter version, substitute half with olive oil: the texture changes slightly, but the result is still quite good.
