Gratin Parmentier
Here, a potato gratin meets hachis Parmentier (minced beef topped with mashed potato): 2 layers of potato around a layer of pre-cooked minced meat.
85 K 4.1/5 (9 reviews)
1 hour 25 min.
Easy
12 people
10 IngredientsLast modified on: May 1st 2019
For 12 people, you will need:
- 1
2 onions - 2
4 spring onions (scallions) - 3
8 tablespoons olive oil - 4
1 kg minced beef - 5
1 kg cooked potatoes - 6
8 tablespoons oil - 7
60 g butter - 8
200 g grated cheese - 9
salt - 10
pepper - Total weight: 3,250 grams
Change measures:
Times for this recipe
Preparation: 30 min.
Cooking: 60 min.
All in all: 1 hour 25 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 10 min.
Prepare and finely slice 2 onions and 4 spring onions (scallions).
You can also chop the larger onion.
You can also chop the larger onion.
Stage 2 - 1 min.
Pour 8 tablespoons olive oil into a large pan on high heat. When really hot, add the onions.
Salt, pepper and cook for 1 minute without colouring, stirring frequently.
Salt, pepper and cook for 1 minute without colouring, stirring frequently.
Stage 3 - 2 min.
Add 1 kg minced beef, mix well...
Stage 4 - 15 min.
Stage 5 - 5 min.
Slice 1 kg cooked potatoeses.
Stage 6 - 20 min.
Pour 8 tablespoons oil into a large pan on high heat. When really hot, brown the potato slices on both sides.
Do this in batches if necessary.
Do this in batches if necessary.
Stage 7 - 2 min.
Preheat the oven to 360°F (180°C).
Butter a gratin dish and arrange half the potatoes in a layer in the bottom.
Butter a gratin dish and arrange half the potatoes in a layer in the bottom.
Stage 8 - 2 min.
Add the meat.
Stage 9 - 2 min.
Then add the remaining potatoes.
Stage 10 - 3 min.
Top with 200 g grated cheese and bake...
Stage 11 - 20 min.
...for about 20 minutes, finishing under the grill, if necessary, to brown the top nicely.
Remarks
It is not essential to fry the potatoes if they are already cooked, but this does give a much better flavour.
You do not need to use beef, so use whatever meat you prefer or have to hand.
You do not need to use beef, so use whatever meat you prefer or have to hand.
Keeping: Several days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 250 RDI=100 % | 280 RDI=30 % | 540 RDI=80 % | 6,930 RDI=350 % | 29,040 RDI: 350 % |
| Per 100 g | 7 RDI=3 % | 8 RDI=1 % | 20 RDI=3 % | 210 RDI=10 % | 890 RDI: 10 % |
| Per person | 20 RDI=8 % | 20 RDI=2 % | 50 RDI=7 % | 580 RDI=30 % | 2,420 RDI: 30 % |
How much will it cost?
- For 12 people : 13.15 €
- Per person : 1.10 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Minced beef
Like these other recipes: Stuffed tomatoes and courgettes, New Zealand pies, Polpete, Bolognaise lasagne, Algerian brik rolls, ... See them all 15
Cooked potatoes
Like these other recipes: Oven omelette, Beetroot and fried chicken salad, Salad paysanne, Deep leek and potato quiche, Gratin of purple artichokes, ... See them all 55
Grated cheese
Like these other recipes: Aperitif rolls, Croque-monsieur, Spicy roast cauliflower gratin, Stuffed tomatoes and courgettes, Hachis parmentier, ... See them all 73
Butter
Like these other recipes: Snow peas sautéed in butter, Loaf for "les filles'", Buckwheat almond biscuits, "Moelleux" cake batter, Leek and egg frichti, ... See them all 479
Other recipes you may also like
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site. September 16th 2020544 K 44.2 14 hours 30 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline. June 21th 2017478 K4.2 2 hours 15 min.
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts. January 17th 2018436 K 24.3 45 min.
Pears and caramelised walnut samosas
Samosas are small parcels of filling wrapped in brik (or filo) sheets and either shallow or deep fried. Here is a sweet version, with pears and caramelised walnuts. October 13th 2010343 K4 1 hour 25 min.
Tagliatelle and courgette spaghetti, carbonara style
Classic pasta: tagliatelle mixed with courgette "spaghetti", and like for carbonara, with a sauce of egg yolks, cream, lemon juice and fried ham. February 21th 2011309 K4.7 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-12)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.