Gratin Parmentier Recipe In English Food

GRATIN MEATBALLS PARMENTIER

Steps:

• Preheat oven to 400° F.
• Boil potatoes for 10 - 20 minutes until tender.
• Let potatoes cool slightly and then slice as pictured.
• Mix ground Beef, chopped Onions, Paprika, Parsley, Salt and Pepper and form meat balls as pictured.
• Make Béchamel Sauce.
• Assemble Potatoes and Meat Balls as pictured and pour Béchamel Sauce over the top.
• Sprinkle grated Mozzarella over the top.
• Bake for 25-30 minutes at 400° F. until meat balls are cooked (160°F.) and top is browned.

MUSHROOM PARMENTIER

Steps:

• For the potatoes: Steam the potatoes in a covered saucepan with about 1 inch/2.5 cm water in the bottom, until very tender, about 30 minutes.
• For the mushrooms: Clean and quarter the mushrooms. Heat just 2 tablespoons of the butter with 1 tablespoon of the olive oil and saute the mushrooms until cooked and golden. Remove from the pan. Heat the other spoonful of olive oil (adding more if you need it) and saute the onion until soft. Add the garlic for 1 minute. Deglaze with the wine and reduce to no more than a spoonful. Add the stock, thyme and mushrooms, season with salt and pepper and cook until the stock has reduced by half. Knead together the flour with the last tablespoon of butter and stir it in. Cook until the liquid has thickened to a sauce, a matter of minutes. Stir in the parsley. Spoon the mixture into a gratin dish.
• For the cheese potato top: Heat the oven to 425 degrees F/220 degrees C. Mash the potatoes with the milk and butter until smooth, adding more milk if needed. Season with salt and pepper. Stir in the diced cheese. Distribute evenly over the mushroom mixture, and smooth with the back of the spoon (if you want to be very retro-housewife, make patterns with the tines of a fork or make waves with a spoon). Sprinkle over the Parmesan. Bake the gratin until bubbling hot and golden on top, about 15 minutes.

POTAGE PARMENTIER (POTATO & LEEK SOUP) - JULIA CHILD

Steps:

• Simmer vegetables, water and salt together, partially covered, 40-50 minutes until vegetables are tender.
• Mash the vegetables in the soup with a fork, or puree in blender. Correct seasoning.
• Off heat and just before serving, stir in cream or butter by spoonfuls. Pour into a tureen or soup cups and decorate with the herbs.
• Good hot, cold or room temperature.
• Variations:.
• The following may be simmered with the potatoes and leeks at the start:.
• Sliced or diced carrots or turnips.
• Peeled, seeded or chopped tomatoes or strained, canned tomatoes.
• Half-cooked dried beans, peas, or lentils, including their cooking liquid.
• The following may be simmered for 10-15 minutes with the soup after it has been pureed:.
• Fresh or frozen diced cauliflower, cucumbers, broccoli, Lima beans, peas, string beans, okra or zucchini.
• Shredded lettuce, spinach, sorrel, or cabbage.
• Diced, cooked leftovers of any of the preceding vegetables.
• Tomatoes, peeled, seeded, juiced and diced.

MUSHROOM PARMENTIER

Steps:

• Heat the oven to 425°F/220°C.
• Clean and quarter the mushrooms. (Dice if using portabello).
• Heat 2 of the tablespoons of the butter with one tablespoon of the olive oil and sauté the mushrooms until golden. Remove from pan.
• Heat the other spoonful of olive oil (more if needed) and sauté the onion until soft. Add the garlic for one minute.
• Deglaze with the wine and reduce to about a tablespoon.
• Add the stock, thyme leaves and the mushrooms, season with salt and pepper, cook until the stock has reduced by half.
• Combine the flour with the last tablespoon of butter in a small dish and the stir it into the sauce. Cook until the liquid has thickened to a sauce, a matter of minutes. Stir in the parsley. Spoon the mixture into a gratin dish.
• Potato Topping: Steam the potatoes in a covered saucepan with about an inch of water in the bottom, until very tender. Keep and eye on them or you will start to brown the bottom. This way of steaming the potatoes gives them a nice texture and flavour.
• Mash the potatoes with the butter and milk until very smooth, adding more milk if needed.
• Season with salt and pepper. Stir in the Gruyere cheese.
• Spread over the mushroom mixture, smooth with the back of a spoon.
• Sprinkle over the Parmesan.
• Bake until golden on top, about 15 minutes.