Recipe for Hachis Parmentier with Gruyère AOP
Jan Lemaire, the mastermind behind Borze Café in Antwerp, gets to kick things off. And sure enough, he knows his stuff. This time, he conjures up a cheesy classic: a generously filled hachis parmentier with golden brown Le Gruyère AOP. Guaranteed to melt!
Mark it in your calendar: from October 13 to November 10, this dish is on the menu at Café Borze.
Preparation Finely chop an onion and the garlic clove. Sauté them in some butter, add the spinach and a splash of cream. Season to taste with salt and pepper, and grate some nutmeg. Set aside.
Finely chop the other onion and sauté it as well. Add the minced meat and fry it until it breaks into small pieces. Pick the rosemary and oregano leaves from the sprigs. Cut the carrots and celery into small cubes (brunoise) and add them, along with the herbs, to the minced meat. Continue frying everything, then add the passata and a pinch of cayenne pepper and stir well. Set aside.
Peel the potatoes and cook them in salted water. Once cooked, mash them into a purée. Add all the butter and a generous splash of cream. Season to taste with salt and pepper, and grate some nutmeg. Mix in 250 grams of grated Le Gruyère AOP. Set aside.
In an oven dish, place a layer of spinach, followed by a layer of minced meat, and on top of that a layer of mashed potatoes. Sprinkle the whole thing with panko and the remaining Gruyère AOP.
Let the casserole gratinate in the oven at 180°C for 15–20 minutes. Et voilà, it's ready. Enjoy!
