Hachis Flamand à la Moutarde; more French comfort food

I've been cooking French food lately.

Not the classics, although I've done a few of those – Coq au Vin, Boeuf Bourguignon.

I've been cooking French comfort food, like Aligot.

I picked up a couple of little recipe books at the local DIY store – the kind that have a theme.  One was on 'cocottes' or little dishes done in small ramekins.

The other was on 'gratins'.

Not potato or vegetable gratins, but main course gratins.

This was the first one I tried.

I have to tell you this is the richest, most decadent dish I have made in years…. Maybe ever.

I couldn't believe it was a French recipe!

They surely can't eat like this and maintain their svelte figures.

My mistake.

I had assumed (yes, I know) because it only had 10oz (300gr) of beef in it, that it served two.

It was for four.

Four servings, with a crunchy baguette, a crisp salad and some fruit, would be perfect.

Eating the whole thing between the two of us was too much.

Well not really….

We moaned a bit, but we managed.

And it was really, really good.

When I make it again, (and I will) I'll refrigerate half before I have the first bite.  If I wait I don't think I'll have the willpower.

Hachis Flamand
Hachis Flamand à la Moutarde

2 medium onions. thinly sliced
2 medium leeks, thinly sliced
10oz (300gr) ground beef
2oz (60gr) bacon, roughly chopped
5oz (150gr) strong munster cheese, shredded
5oz (150gr) crème fraîche
2 tbs Dijon-style mustard
1 tbs whole grain mustard
2 tbs olive oil

Hachis- Flamand Moutarde

Sauté the onions in 1 tbs olive oil until very soft and tender.  Add beef and brown, breaking it up as it cooks. Add salt and pepper to taste.
In another skillet sauté leeks and bacon in 1 tbs olive oil until leeks are soft and bacon is cooked.
Stir together half the crème fraîche and both mustards.  Add beef, onions, mix well and put into a deep baking dish just large enough to hold everything. Cover with leeks and bacon.
Combine the rest of the crème fraîche and cheese. Spread evenly over the top.  Bake at 400F (200C) until nicely browned, about 30 minutes. 

A word of caution: This is seriously decadent, rich, delicious.  I stopped eating several times, but the fork just kept dipping again…. and again…. and again….

And then it was gone.


11 thoughts on “Hachis Flamand à la Moutarde; more French comfort food”

  1. Wow, that even “reads” rich! No wonder it was rich, with no spuds or pasta or rice to cut all that meat and dairy. Must have been a farmer’s meal – they are the only ones who could eat that and not get fat. I’ll try halving the ingredients and baking it in Janine’s pan for two.

  2. Copied and filed for later use this winter. It’s still difficult to find creme fraiche Stateside. I suppose we’d use Campbell’s Mushroom Soup . . . LOL….

  3. Oh yum! I expected a kind of meat stew (all browned and in a rich onion laden dark sauce) but this is a nice surprise… I’m afraid I’m going to try it. Add-in some veggies for my conscience I guess.

  4. Susan, it was rich…. really rich.
    Zoomie, I’m sure it was. I did say it was supposed to serve 4 LOL
    Lydia, you’re on!
    Gary, I will find you and hunt you down if you do that!
    Curt, I had no idea the French were that good with simple comfort food.
    manningroad, it was – but in smaller portions LOL
    Jamie, it was – and the original recipe called for ground pork, not beef, more bacon and more creme fraiche!
    Baking Soda, vegetables? and ruin it? (we had some on the side)

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