Imen Dridi This Hachis Parmentier recipe features ground chuck, potatoes, carrots, and onions. The total time for this dish is 90 minutes, serving 6 people.
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🧡 Why You’ll Love This Hachis Parmentier Recipe:
- Comfort Food Classic: Julia Child’s Hachis Parmentier offers the warmth and nostalgia of a traditional French comfort dish, perfect for cozy evenings.
- Rich Flavor Profile: The combination of seasoned ground chuck, aromatic vegetables, and creamy mashed potatoes creates a flavorful and satisfying meal.
- Easy Preparation: Despite its gourmet appeal, this recipe is straightforward to make, making it accessible for home cooks of all skill levels.
- Crowd Pleaser: With its hearty ingredients and irresistible taste, Hachis Parmentier is sure to be a hit with family and friends, making it an ideal option for gatherings or potlucks.
❓ What Is Julia Child Hachis Parmentier Recipe?
Julia Child’s Hachis Parmentier is a French comfort dish made with seasoned ground chuck, vegetables, and mashed potatoes. It’s savory, hearty, and named after Antoine-Augustin Parmentier, a French pharmacist.
🥔 Julia Child Hachis Parmentier Ingredients
Topping:
- 3 pounds russet potatoes
- Kosher salt and freshly cracked black pepper
- 1/2 cup sour cream
- 2 sticks unsalted butter, melted
- 2 large egg yolks
- 1/4 cup chopped fresh parsley
- 1/2 cup whole milk, warmed, as needed
- 1/2 cup grated Parmesan
Filling:
- 4 tablespoons unsalted butter
- 1 large carrot, small diced
- 1 medium parsnip, peeled and small diced
- 1 medium stalk celery, small diced
- 1/2 large white onion or 1 small white onion, small diced
- Kosher salt and freshly ground black pepper
- 3 small or 2 large cloves garlic, minced
- 2 tablespoons tomato paste
- 2 pounds (75/25%) ground chuck
- 1 tablespoon chopped fresh thyme
- 1 teaspoon dried thyme
- 1/2 cup red wine (one that you like to drink)
- 2 to 3 teaspoons red wine vinegar
- 1/2 cup chopped fresh parsley, plus more for garnish
- 1/4 cup grated Parmesan
🍲 How To Make Julia Child Hachis Parmentier
- For the topping: Peel and cube the potatoes into 1-inch dice. Add enough cold water to cover the potatoes by 1 inch in a big pot. Salt the water and boil it. Boil potatoes for 10 minutes until soft. Rice the potatoes in a large bowl after draining.
- Mix the potatoes with sour cream, melted butter, egg yolks, and parsley with a wooden spoon. Add milk for consistency. Season Parmesan with salt and pepper and reserve.
- For the filling: In a 12-inch cast-iron skillet or heavy-bottomed oven-safe skillet with high sides over medium-high heat, heat 2 tablespoons butter. Sprinkle salt on the carrots, parsnips, celery, and onions in the skillet and sauté for 6–7 minutes.
- Keep cooking for 1 minute after adding garlic and tomato paste. Add both thymes and ground pork. Season with salt and pepper and break apart the meat with a wooden spoon or potato masher for 5 minutes until no longer pink. (You want fine texture)
- Make a 10-minute reduction using red wine. Finish with parsley and red wine vinegar. Turn off the heat and let the beef mixture cool for 15 minutes. Taste seasoning.
- Meanwhile, heat the oven to 375°F.
- Evenly cover the beef mixture with potato topping. Sprinkle Parmesan on the potato topping after melting the remaining 2 tablespoons butter. Bake until the topping is lightly browned, about 40 minutes. Add more parsley.
💭 Recipe Tips:
- Use high-fat ground beef for richness.
- Ensure mashed potatoes are creamy but not runny.
- Don’t skip seasoning each layer adequately.
- Adjust garlic to taste; it can overpower.
- Experiment with cheese varieties for topping variation.
🥗 What To Serve With Hachis Parmentier ?
Serve Hachis Parmentier with a side salad dressed in a light vinaigrette to contrast its richness steamed green beans or roasted vegetables also complement the dish well, adding freshness and texture to the meal.
🎚 How To Store Leftovers Hachis Parmentier?
- Refrigerator: To store Leftovers Hachis Parmentier refrigerate it in an airtight container for up to 3 days.
- Freezer: To freeze Leftovers Hachis Parmentier portion it into freezer-safe containers label with date, and store for up to 3 months.
🥵 How To Reheat Leftovers Hachis Parmentier?
- In The Oven: Place Leftovers Hachis Parmentier in a preheated oven at 350°F for 15-20 minutes until heated through.
- In The Microwave: Cover Leftovers Hachis Parmentier with a damp paper towel and microwave on high for 2-3 minutes, stirring halfway through.
FAQ’S
Can Hachis Parmentier Be Made Ahead Of Time?
Yes, Hachis Parmentier can be made ahead of time prepare the dish completely, then refrigerate it in an airtight container for up to 2 days. Reheat in the oven until warmed through.
How Can I Make Hachis Parmentier Crispy On Top?
To make Hachis Parmentier crispy on top, broil it in the oven for a few minutes after baking until the potato topping turns golden and crispy.
Can Hachis Parmentier Be Made In A Slow Cooker?
Yes, Hachis Parmentier can be made in a slow cooker bown the meat and vegetables first, then transfer to the slow cooker with mashed potatoes on top. Cook on low for 6-8 hours.
Can I Substitute The Ground Chuck With Other Types Of Meat?
Yes, you can substitute ground chuck with other types of meat such as ground turkey, chicken, or lamb for a different flavor profile in your Hachis Parmentier. Adjust seasoning accordingly.
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Julia Child Hachis Parmentier Nutrition Facts
Serving Size1 of 8 servings
- Calories: 689
- Total Fat: 42 g
- Saturated Fat: 24 g
- Carbohydrates: 42 g
- Dietary Fiber: 5 g
- Sugar: 5 g
- Protein: 36 g
- Cholesterol: 213 mg
- Sodium: 1009 mg
Julia Child Hachis Parmentier
Description
This Hachis Parmentier recipe features ground chuck, potatoes, carrots, and onions. The total time for this dish is 90 minutes, serving 6 people.
Ingredients
Topping:
Filling:
Instructions
- For the topping: Peel and cube the potatoes into 1-inch dice. Add enough cold water to cover the potatoes by 1 inch in a big pot. Salt the water and boil it. Boil potatoes for 10 minutes until soft. Rice the potatoes in a large bowl after draining.
- Mix the potatoes with sour cream, melted butter, egg yolks, and parsley with a wooden spoon. Add milk for consistency. Season Parmesan with salt and pepper and reserve.
- For the filling: In a 12-inch cast-iron skillet or heavy-bottomed oven-safe skillet with high sides over medium-high heat, heat 2 tablespoons butter. Sprinkle salt on the carrots, parsnips, celery, and onions in the skillet and sauté for 6–7 minutes.
- Keep cooking for 1 minute after adding garlic and tomato paste. Add both thymes and ground pork. Season with salt and pepper and break apart the meat with a wooden spoon or potato masher for 5 minutes until no longer pink. (You want fine texture)
Make a 10-minute reduction using red wine. Finish with parsley and red wine vinegar. - Turn off the heat and let the beef mixture cool for 15 minutes. Taste seasoning.
- Meanwhile, heat the oven to 375°F.
- Evenly cover the beef mixture with potato topping. Sprinkle Parmesan on the potato topping after melting the remaining 2 tablespoons butter. Bake until the topping is lightly browned, about 40 minutes. Add more parsley.
Notes
- Use high-fat ground beef for richness.
Ensure mashed potatoes are creamy but not runny.
Don’t skip seasoning each layer adequately.
Adjust garlic to taste; it can overpower.
Experiment with cheese varieties for topping variation.
