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Homemade Hachis Parmentier
A traditional, generous and comforting Hachis Parmentier made with Amandine potatoes, ground beef, carrots, onions, a creamy mash with whole milk, cream and butter, and topped with cheese. Ideal for a Sunday family meal.
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Critical Success Points
- • Cooking the potatoes until tender
- • Incorporating the hot milk‑cream‑butter mixture into the mash
- • Cooking the meat until browned and fully cooked
- • Gratinating the cheese in the oven without burning
Safety Warnings
- • Handle knives carefully to avoid cuts.
- • The milk‑cream‑butter mixture is very hot; avoid burns.
- • The oven reaches 200°C; use kitchen gloves.
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