That’s the basic classic hachis parmentier served by all French mamans. It’s economical comfort food that children love. Including grown up kids…
Today, they are small, in ramequin (what you may call cocottes) and verrines (it’s a glass, I hope baking won’t damage it too quickly).
The ramequins can be prepared in a large quantity and frozen. Their shape and size is ideal for quick thawing.
That starts with a leftover of boiled beef. It’s minced into hachis, then refried with a brunoise of veggies.
Mashed potatoes, flavored with butter. My only eccentricity is I’ve left the pink skin. I don’t buy pink potatoes to throw the skins.
Layered : puree, hachis, puree, butter.
Then baked and enjoyed !
GOURMANDE in OSAKA 