There is no way to overstate the importance of French cooking to contemporary American cuisine. Although Julia Child was widely regarded as an All-American icon in the kitchen, she was actually heavily influenced by French cooking techniques and the ways in which they could be adapted for the American table. On the other hand, we may believe that French cuisine is either too difficult to master or too pretentious for everyday use. This is, fortunately, not the case, and we have a recipe for you today that will demonstrate this.
This scrumptious Gratin Parmentier recipe may be new to you, but it has already achieved Internet superstardom. As soon as you make it, you’ll want to make it again and again because of how well the common ingredients work together. Okay, so let’s begin!
The Gratin Parmentier I had in France has quickly become one of my all-time favorite meals.
In addition to food and history, I enjoy learning interesting trivia about both. Dishes containing potatoes have been called “Parmentier” since the late 18th or early 19th century, when they first appeared in France. The pharmacist Antoine-Augustin Parmentier, for whom these dishes were created, advocated for the widespread cultivation and consumption of potatoes. At the time, the French considered potatoes unfit for human consumption and reserved them exclusively for the animals. Personally, I’m happy about this shift in opinion because potatoes are one of my favorite foods.
When it comes to cream sauces, Béchamel is unparalleled. To me, French cuisine has always seemed like a daunting challenge that necessitated a constantly filthy kitchen. I was totally incorrect. Trying this recipe was the final straw that convinced me I was wrong.
If you’ve never been to France but want to experience a culinary journey worthy of Julia Child, you can do so by eating this dish.
Ingredients :
Sauce Béchamel:
There should be 5 tablespoons of butter.
All-Purpose Flour, 4 Tablespoons
4-cups of milk, either whole or reduced to half
The flavor of salt and freshly ground pepper is superior.
One-half teaspoon of nutmeg
Main Course:
Three boiled, peeled potatoes
The size of one small white onion
1 pound and a half of beef mince
Finely chopped parsley, 1 teaspoon
Sprinkling of paprika, about 1/8 teaspoon
Shredded mozzarella cheese, one cup’s worth
We use kosher salt and freshly ground black pepper.
Instructions:
a white sauce made with flour, butter, and milk
Initially, you’ll be whipping up a standard béchamel sauce for later use in the dish.
Melt the butter over low heat in a saucepan. To make a smooth mixture, add flour and stir. Keep cooking for another six or seven minutes, or until the mixture turns a pale golden color.
The milk/half-and-half should be heated separately until it is hot but not boiling.
Stirring constantly, add the hot milk/half and half gradually, one cup at a time, until the butter is completely melted and smooth.
Once the milk/half-and-half is incorporated, the mixture should be brought to a boil and cooked for 10 minutes while being constantly stirred.
Finally, add salt and nutmeg and set it aside to rest.
Hunks of meat and spuds
Bake at 400 degrees Fahrenheit. Put some oil or butter in a round baking dish.
Ground beef, chopped parsley, and paprika should be mixed together in a large bowl. Season with salt and pepper to taste.
Take care to blend the ingredients thoroughly. Putting aside.
Prepare three potatoes by peeling them and boiling them until they are almost done (around seven minutes.) As soon as they are done, remove them from the oven and slice each potato, then scatter the slices evenly across the bottom of a round glass baking dish. Spread the first layer out flat and line the sides with the second.
Using an ice cream scoop, shape the meat mixture into meatballs; you should get about 15 meatballs.
Then, set them up on the potato rounds you’d previously prepared.
Once the meatballs are in the pan, use the remaining potato slices to make partitions between them.
Fill each “compartment” to the brim with béchamel sauce, and then fill the baking dish almost to the top with the sauce.
Sprinkle some shredded mozzarella cheese on top.
The meatballs should reach an internal temperature of 160 degrees Fahrenheit after baking in a preheated oven for about 25 minutes.
Notes
• Meatballs: you can save time by making the meatballs ahead of time and freezing them. Simple refrigerate thawing is all that’s required before use.
If you want the best flavor and texture, use a higher-fat milk or half-and-half instead of a lower-fat milk.
The best baking dish to use is a deep round one. If you don’t have a dish like this, any oven-safe dish will do as long as it has high sides to prevent the béchamel from spilling over.