The hachis Parmentier is a gratin dish made with mashed potatoes and ground beef. This traditional French dish was born in Paris, and tradition has it that its name is due to the pharmacist Antoine Parmentier, who proposed it to Louis XVI, in the belief that the tuber, or rather potato, would be an effective remedy against famine.

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When I was a child, I did not like this dish at all, because in a "hachis" [ground] (term that refers to the fact that the ingredients are ground), I could not really see what I was eating... Today, however, like many of my Parisian friends, I am in love with this dish, which after all has also found its noble origins in the many breweries of the capital that propose it. Here is my recipe:

Ingredients (for 4 peoples)HACHIS

• 1 kg of potatoes

• 1 onion

• 50 g of butter or margarine

• about 300 g of leftover meat already cooked

• 1 clove of garlic

• 2 glasses of milk

• 50 g of grated gruyère or breadcrumbs

• Salt and pepper

• 1 teaspoon of water to add to the onion to avoid burning it.


• Peel the potatoes, and cook in boiling water for 25-30 minutes.

• Chop the onion and brown it in a pan over a very low flame for 10 minutes, adding a knob of butter or margarine.

• Chop the meat and garlic, and put the chopped in the pan, cooking it for a few minutes. Add salt and pepper. Continue to cook for 5 minutes.

 hachis parmentier 1


• Turn on the lower part of the oven.

• Crush the potatoes and add, with the help of a wooden spoon, first 20 g of butter (or margarine), then the boiling milk, salt and pepper.

• Butter a baking dish and arrange half the mashed potatoes, the minced meat, then cover with the remaining mash.

• Sprinkle with grated gruyère cheese or breadcrumbs, adding a few flakes of butter (or margarine). Sauté in the upper part of the oven (thermostat 7/8) for about 15 minutes.

My opinion:

The hachis Parmentier can be an appetizer, if it is prepared with a reduced amount of meat or mashed potatoes. I advise you to prepare it by respecting roughly the quantity of ingredients indicated here. It can be considered, in principle, a real single dish: a potage to start, a salad, and - to conclude - a cheese or a fruit.

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Béatrice - Cooking

Bonjour, my name is Béatrice. Thanks to my grandmother, I developed a love of cooking in early childhood. At her, everything smelled of apple brioche, rhubarb jam and fresh country produces. It’s not always easy to cook in Paris as the number of invitations exceeds the days of the week! So, it’s really necessary to think out the menu in order to have a successful diner at home. The wining recipe: gourmet, seasonal and dietetic dishes. And surprising presentations. No longer possible to serve the traditional Blanquette of veal to make your guests happy…

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Edizione Italiana

Edita da RIZZOLI, Sophie la Parigina è una guida di stile moderna su PARIGI. Illustrata dai disegni di Alessandra Ceriani, completata da un elenco degli indirizzi preferiti dalla parigina e arricchita di ricette gastronomiche.


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Published by RIZZOLI New York, Sophie the Parisian'sis a modern life style guide about PARIS. Illustrated with color drawings, complemented by a list of Parisians' favorite locations and enriched with gastronomic recipes.

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