Hachis Parmentier - Testing

https://www.laminutegourmandeparis.com/post/recette-hachis-parmentier

1 - 2025-05-11 Success! In spite of a few blunders during the cooking, it was really good. The blunders were leaving the heat on medium-high when it was supposed to be simmering for 20 minutes. The meat started to scorch but I got it in time. This also means that any moisture boiled away, so I'm keeping this on the Testing phase because I had to add water to deglaze the scorched bits off. I don't think the meat has to be super wet, but some moisture I'm sure is best. I could also hold the wine off and use it at the end of the simmering instead of the beginning, to deglaze. The second blunder was noticing that the top had not browned after baking and putting it on broil, then WALKING AWAY! I know better from multiple blunders of this type NOT to walk away. But I remembered just in time and ran over to the stove to save it.

2 - 2025-10-25 Made it for Allie and Rob and of course Ben and it disappeared! The whole thing! Served it with a green salad. A light vegetable seems to go well with it. Increasing the temperature from 350 to 400 was the right thing to do, but the time still isn't right for the top to brown properly, I had to put it on broil again. Also, I ended up using 2 Tbsps. of red wine and a little extra water as moisture before putting the lid on the pan to simmer the meat. The browning makes all the moisture evaporate and I had concerns that it would just burn instead of creating a fond. Next time I will only add the wine and not the water to see what happens. I mean, it worked well this time, but if I can simplify, I will. I also added another 2 Tbsps. of wine afterwards as I had done previously. This remains at the Testing phase, but just to figure out these details. Otherwise it's perfectly good and workable.

1 kg/2.2lbs potatoes, peeled and cut in half or quarters

2 Tbsps. olive oil

2 medium onions, small dice (12oz/340gr)

600g/21oz ground beef

2 medium carrots, small dice (4oz/114g)

1 bouquet garni (basic=thyme, bay leaf and parsley)

1 tsp salt 

1/2 tsp pepper

2 Tbsps. red wine

3/4 cups milk

50g butter

2 egg yolks

1 pinch nutmeg

100g grated gruyère 

1. Boil the potatoes in salted water, about 20 minutes. 
2. Heat the oil in a sauté pan and fry the onions until translucent.
3. Dump in the ground beef and cook, breaking it up, until starting to brown.
4. Mix in the carrots, bouquet garni, half the red wine, salt and pepper. Cover and simmer for 20 minutes, stirring occasionally.
5. Preheat the oven to 400°F.
6. Meanwhile, mash the potatoes along with the butter, milk, egg yolk and nutmeg.
7. Deglaze the simmering pan with the red wine and cook another minute.
8. In a gratin dish, spoon in the cooked beef mixture and level, then cover evenly with the mashed potato.
9. Sprinkle the surface with the cheese.
10. Bake for about 25 minutes (THIS IS NOT SUFFICIENT TIME. PUT IN FOR 40 MINUTES) or until the surface is nicely browned.
11. Allow to cool about 10 minutes before serving.