Easy
Ingredients - for 4 servings -
- 600 g ground beef
- 800 g potatoes
- 200 g tomato pulp
- 120 g Bleu d'Auvergne
- 80 g butter
- 4 tbsp. Darégal frozen shallots
- 2 tbsp. fine breadcrumbs
- 10 cl fresh cream
- Salt, freshly ground pepper
The Darégal ingredients you need:
Preparation
- Prepare the meat: In a Dutch oven, sauté the Darégal shallots in a little butter. Add the ground beef, sear it for a few minutes. Stir in the tomato pulp, season, and simmer for 10 minutes.
- Prepare the mash: Cook the peeled potatoes in salted water. Mash them with a potato masher. Add 50 g butter and the cream to obtain a creamy mash. Season with salt and pepper.
- Assemble the Parmentier: In a buttered gratin dish, spread the meat and shallot mixture. Cover with the mashed potatoes. Drizzle with melted butter, sprinkle with breadcrumbs. Arrange pieces of Bleu d’Auvergne evenly over the surface.
- Bake at 200°C (400°F) for about 20 minutes, until the top is nicely browned, golden, and the cheese is slightly melted.
Enjoy your meal!
Chef's Tip!
Take your small herb box from the freezer, sprinkle it over your recipe as a finishing touch, and immediately return it to the freezer!
