Beef Hash Gratin

Name: Beef Hash Gratin (Hachis de Boeuf au Gratin)
Cuisine: France
Ingredients: 1 medium onion, chopped fine; 2 tablespoons flour; ¾ cup [175 ml] white wine; 2 tomatoes, peeled, seeded, and chopped, or 1 can (14 ounces) [395 g] whole plum tomatoes, drained, seeded, and chopped; 2 tomatoes, peeled, seeded, and chopped, or 1 can (14 ounces) [395 g] whole plum tomatoes, drained, seeded, and chopped; ½ cup [125 ml] heavy cream (optional); 1 ½ pounds [675 g] potatoes, preferably Yukon Golds, but russets will do; 1 ½ pounds [675 g] potatoes, preferably Yukon Golds, but russets will do; ¾ cup [175 ml] milk, or more as needed to give potatoes the desired consistency; ¾ cup [175 ml] milk, or more as needed to give potatoes the desired consistency; ¾ cup [175 ml] milk, or more as needed to give potatoes the desired consistency; ¾ cup [175 ml] milk, or more as needed to give potatoes the desired consistency; ¾ cup [175 ml] milk, or more as needed to give potatoes the desired consistency; ¾ cup [175 ml] milk, or more as needed to give potatoes the desired consistency; 1 teaspoon butter; 1 teaspoon butter; 2 cups [900 g] (approximately) leftover stew meat with the stewing liquid, or meat left over from making broth, chopped coarse; 2 cups [900 g] (approximately) leftover stew meat with the stewing liquid, or meat left over from making broth, chopped coarse; 2 cups [900 g] (approximately) leftover stew meat with the stewing liquid, or meat left over from making broth, chopped coarse; 1 tablespoon finely chopped fresh marjoram, or 2 tablespoons finely chopped parsley (chopped at the last minute); 1 tablespoon finely chopped fresh marjoram, or 2 tablespoons finely chopped parsley (chopped at the last minute); salt; pepper; 1 cup [115 g] grated Gruyère

Hachis de Boeuf au Gratin

Preparation info

Makes about
4
Main-Course Servings

Difficulty
Medium

Appears in

Glorious French Food

By James Peterson

Published 2002

About

Hachis, no doubt a relative of our American hash, has a name that translates as “chopped,” and it’s a perfect dish for getting rid of leftover cooked meats that are already cut into small pieces, such as those from a stew or from a roast that has stopped yielding attractive slices. The version given here is ideal for using meats left over from roasts or from making broth. If you have leftover mashed potatoes, you’re in real luck.

Ingredients

Europe
France
Stew
Main course
Leftovers

Ingredients

Method