Meat and Potato Parmentier
4 servings
60 minutes
Parmentier made of meat and potatoes is a refined dish of French cuisine named after Antoine-Augustin Parmentier, who popularized potatoes in France. It combines tender meat stewed with caramelized onions and aromatic broth with velvety mashed potatoes enriched with milk, butter, and parmesan. Baked to a golden crust, this casserole impresses with its rich flavor and delicate texture. Parmentier is perfect for a cozy family dinner or festive table, pairing wonderfully with a glass of red wine and fresh salad. Its softness and depth of flavor provide true gastronomic pleasure, while the simple cooking process makes it accessible even for novice cooks.
1
Boil the meat in advance. You will need 400 grams.
- Beef: 400 g
2
In a large skillet over medium heat, melt half of the butter, add sliced onions, sugar, and salt to taste. Sauté, stirring until the onions are golden.
- Butter: 60 g
- Onion: 2 heads
- Sugar: 1 teaspoon
- Salt: to taste
3
Add minced meat and simmer, stirring, for 2-3 minutes until the meat is heated.
- Beef: 400 g
4
Add broth and mustard, bring to a boil, reduce heat to minimum and simmer the meat with onions until almost all the liquid evaporates.
- Beef stock: 200 ml
- Mustard: 1 tablespoon
5
Meanwhile, boil the potatoes in a large amount of water until cooked, then drain and mash well.
- Potato: 600 g
6
Bring the milk to a boil. Add milk, the second half of the butter, and an egg to the potatoes. Mix everything well until smooth. Add 2/3 of the cheese and mix again.
- Milk: 100 ml
- Butter: 60 g
- Chicken egg: 1 piece
- Grated Parmesan cheese: 50 g
7
Place meat with onions at the bottom of a small deep heat-resistant dish, then layer potatoes on top and sprinkle with the remaining cheese.
- Grated Parmesan cheese: 50 g
8
Place in a preheated oven at 180 degrees and bake for 30-40 minutes. The surface of the casserole should brown nicely.
