Hachis parmentier with leeks
Give a twist to this hachis parmentier recipe by adding leeks. Even better!
1. Wash and dry the chives. Chop.
2. Remove the green and the roots and wash the leeks. Cut in half lengthwise. Steam for 10 minutes.
3. Steam the potatoes with the skin for 30 minutes. Peel and put mash using a food mill. Heat the milk and pour into mashed potato. Add the butter in pieces. Salt and pepper. Mix well. Keep warm.
4. Peel and slice the onions. Heat the oil in a pan. Sauté the onions, stirring, then add the minced meat and chives. Continue cooking for 5 minutes, stirring. Season.
5. Preheat the oven to 240°C (th. 8). Lightly oil a baking dish. Arrange a layer of minced meat. Cover with leeks and finish with potato puree. Sprinkle with grated cheese.
6. Raise the oven temperature to broil and broil for 20 minutes, until it is golden brown. Remove from the oven and serve the parmentier immediately, with a green salad.
Photo credit: Thys/Supperdelux
