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Gratin Parmentie This dish is really a combination of two dishes. One is Beef Mironton, a meat stew, made with leftover pot roast or boiled beef. The other dish, Potatoes Mont d'Or, consists of mashed potatoes with eggs and cheese added. The potatoes are beautifully golden and look a bit like a soufflé. Either dish can, of course, be made with leftovers or with fresh ingredients and they can be served separately. Together, they make Gratin Parmentier, with the potatoes on top to keep the meat moist underneath. The potatoes get flavor from the meat, and the top gets crusty and golden in the oven. Beef Mironton 1 1/4 pounds leftover pot roast 1 pound onions 2 tablespoons vegetable oil 1 tablespoon butter 2 teaspoons very finely chopped garlic 1 tablespoon flour 2 cups beef or chicken stock, or pot roast juices diluted with water to make 2 cups 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/3 cup chopped parsley Potatoes Mont D'Or 2 pounds potatoes, peeled and cut into large chunks 1 teaspoon salt 1 1/3 cups milk Freshly ground pepper 3 eggs 1/2 cup grated Swiss cheese Cut the meat into 1/8-inch slices. Peel and slice the onions very thin. Heat the oil and the butter in a large pot. When it is hot, add the onions and sauté on high heat for 5 minutes until the onions are a bit transparent and lightly browned. Add the garlic and the flour and mix well. Add the stock, salt, pepper and bring to a boil, stirring occasionally. Add the meat, bring to a boil again, cover, lower the heat, and simmer very slowly for 2 0 minutes for boiled or braised meat. Increase cooking time if you use a roast that was cooked medium or rare. Stir in the parsley. The stew may be served alone at this point; for the Gratin Parmentier, place the stew in a buttered 12-cup gratin dish. Place the potatoes in a saucepan, cover with water, add 1/2-teaspoon salt, and bring to a boil. Boil gently for 20 minutes until the potatoes are tender when pierced with the point of a knife. Drain in a colander, and push through the fine blade of a food mill. If you don't have a food mill, use a fork or potato masher. Don't use a food processor. Combine the hot potatoes with the milk and mix well using a whisk until smooth. Add the remaining salt, pepper, and the eggs, one after the other, and mix well. Pour the potato mixture on top of the meat, or into a buttered gratin dish if it is to be served separately, and spread it gently with a spatula. Sprinkle the cheese on top, and place in a 400-degree oven for 3 0 minutes. Then place under the broiler for 3 to 4 minutes to brown the top. Serve the gratin as soon as possible. 6 TO 8 SERVINGS Return to Top | Back to Recipes |
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