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Hachis Parmentier

  • 1 large onion, diced
  • 1 carrot
  • 1 1/2 pounds ground beef
  • 2 teaspoons Rubarama No. 4
  • 2 cloves garlic, pressed or thinly sliced
  • 3-4 cups mashed potatoes
  • 1/4 teaspoon sea salt
  • 1/4 cup grated cheese (we used Gruyere) 
  • 2-3 tablespoons butter, cut into dollops
  • Fresh thyme

Onions, carrots, and Rubarama for Hachis ParmentierPlace 1/2 tablespoon of butter in a skillet over medium-low heat and add the onions. Gently cook the onions as you peel the entire carrot into the skillet. Once the onions are slightly translucent, add in beef, Rubarama, and garlic. Brown the beef over medium heat.

Preheat oven to 400º F. Butter cooking dish and spread a layer of mashed potatoes on the bottom. Evenly sprinkle potatoes with sea salt, layer on beef mixture, and then cover with a layer of potatoes. Sprinkle on cheese on top of potatoes and then place dollops of butter around the top.

Place in the center of the oven and cook for 30-35 minutes or until the top is golden brown. Garnish with fresh thyme and serve. Makes 4-6 servings.

What we used: Rubarama No. 4, OXO Garlic Press, and covered ceramic baking dish.

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