Hachis Parmentier Vitelotte casserole

22 - 10 - 2015


For the mashed potatoes:

  • 500 g Vitelotte potatoes
  • 250 g celeriac
  • 1 egg
  • 1 knob of butter
  • Milk

For the sauce:

  • 1 onion
  • 500 g veal mince
  • Pepper
  • Salt
  • Breadcrumbs
  • Nutmeg
  • 120 g flour
  • 80 g butter
  • 1 litre milk
  • 1 bag of grated cheese


  • Peel and dice the purple potatoes. Chop up the celeriac and boil together with the potatoes in salted water with a drop of milk (take care it does not boil over). Drain everything. Mash the potatoes with the masher, adding butter and an egg. If the puree is too dry, you can add more milk. Season with nutmeg, pepper and salt. 
  • Finely chop an onion and fry in butter. Season the mince with pepper and salt. Break up the mince as much as possible so that it is crumbly with no large clumps. Fry it nicely brown and turn regularly until dry.
  • Melt the butter, stir in the flour and cook the roux to make the sauce. Stir in the milk gradually and cook the sauce, letting it thicken. Season with salt, pepper and nutmeg. Allow the sauce to cook gently for 2 minutes (while stirring), take off the heat and add the grated cheese.
  • Take the oven dish and cover the bottom with the mince. Press down gently. Pour the béchamel sauce over the mince. Spread the potato-celeriac purée on top. Finish with breadcrumbs. The casserole goes in a pre-heated oven for 15 minutes at 200 °C.