Hachis Parmentier Mashed Potato Casserole
Uncover the ultimate comfort food with this Hachis Parmentier Mashed Potato Casserole, a French classic that combines velvety mashed potatoes and a rich, savory meat filling in a single, irresistible dish. Featuring layers of creamy russet potatoes infused with butter, milk, and a hint of nutmeg, this casserole is topped with golden, bubbly Gruyère cheese for an elegant finish. The hearty filling pairs ground beef and pork with aromatic vegetables, tomato paste, and beef stock, creating a flavorful, saucy base. Perfect for cozy family dinners or meal prepping for the week, this casserole is baked to perfection in under 90 minutes. Prepare for a soul-warming, crowd-pleasing experience that brings a gourmet twist to classic comfort food!
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Recipe Information
Ingredients
- 5 large russet potatoes
- 1 cup whole milk
- 4 tablespoons unsalted butter
- 500 grams ground beef
- 250 grams ground pork
- 1 medium yellow onion
- 1 medium carrot
- 2 cloves garlic cloves
- 2 tablespoons tomato paste
- 1 cup beef stock
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley
- 1 cup grated Gruyère cheese
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 0.25 teaspoon nutmeg
Instructions
Peel the potatoes and cut them into even chunks. Place in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook until the potatoes are fork-tender, about 15 minutes.
While the potatoes are cooking, heat olive oil in a large pan over medium heat. Finely chop the onion, carrot, and garlic. Sauté the onion and carrot for 5 minutes until softened, then add the garlic and cook for an additional minute.
Add the ground beef and pork to the pan, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 8 minutes.
Stir in the tomato paste and cook for 2 minutes. Pour in the beef stock, season with 1 teaspoon of salt and 1/2 teaspoon of black pepper, and stir well. Simmer over low heat for 10 minutes until the mixture thickens slightly. Stir in the chopped parsley and set aside.
Once the potatoes are cooked, drain them and return to the pot. Mash the potatoes until smooth and creamy. Add the milk, butter, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the nutmeg. Mix well to combine.
Preheat the oven to 400°F (200°C). Spread the meat mixture evenly in the bottom of a greased 9x13-inch casserole dish. Top with the mashed potatoes, spreading them evenly with a spatula. Sprinkle the Gruyère cheese over the top.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbling.
Allow the casserole to rest for 10 minutes before serving. Garnish with additional parsley, if desired.
Nutrition Facts
Calories |
4724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.6 g | 335% | |
| Saturated Fat | 116.1 g | 580% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 830 mg | 277% | |
| Sodium | 7274 mg | 316% | |
| Total Carbohydrate | 367.2 g | 134% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 40.4 g | ||
| Protein | 238.8 g | 478% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 1749 mg | 135% | |
| Iron | 31.0 mg | 172% | |
| Potassium | 10941 mg | 233% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
