Hachis parmentier au potiron

Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Hachis parmentier au potiron. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Hachis parmentier au potiron is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It's simple, it is fast, it tastes yummy. They are fine and they look wonderful. Hachis parmentier au potiron is something which I've loved my entire life.

Many things affect the quality of taste from Hachis parmentier au potiron, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hachis parmentier au potiron delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Hachis parmentier au potiron is 8 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must prepare a few components. You can have Hachis parmentier au potiron using 13 ingredients and 3 steps. Here is how you cook that.

Ingredients and spices that need to be Make ready to make Hachis parmentier au potiron:

1. 1 kg potiron
2. 1 kg rattes du touquet (pommes de terre)
3. 500 g boeuf haché
4. 2 oignons
5. 3 gousses d'ail
6. 100 g beurre
7. 2 cuillères à soupe crème fraîche
8. 8 kiris
9. Gruyère râpé ou parmesan
10. 1 bouquet de persil
11. 1 pincée de noix de muscade râpée
12. Sel
13. Poivre

Steps to make to make Hachis parmentier au potiron

1. Terre, puis les mettre à cuire dans une cocotte, avec du beurre, un peu d'eau, environ 15 min. La chair doit se réduire en purée. A la fin, s'il reste du jus, le faire évaporer en ôtant le couvercle et en augmentant le feu.
   Assaisonner de sel, de poivre, et de noix de muscade râpée. Ajoutez la crème fraîche et les kiris
2. Peler et hâcher les oignons et les gousses d'ail
   Rincer le persil, l'égoutter et le ciseler très finement
   Faire chauffer 40 g de beurre dans une poêle et faire fondre les oignons, l'ail haché, sans les faire colorer.
   Ajouter ensuite le boeuf haché.
   Mélanger et laisser cuire 2 min à feu moyen.
   Ajouter le persil hâché, un peu de sel et du poivre.
3. Préchauffer le four à 210°C en chaleur normale.
   Verser la préparation à la viande dans le fond d'un plat à gratin non beurré.
   Recouvrir de la couche de purée potiron-pommes de terre.
   Saupoudrer de gruyère ou de parmesan et répartir le beurre restant en noisettes.
   Enfourner 20 min environ pour faire gratiner.

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