Translated this is a ground beef, onion, and cheese casserole – but it’s so much more than that.
Looking at the typically trim French, one would not expect them to have foods this decadent.
The first time I made this I was surprised by how incredibly creamy and rich it was. Most French people dearly love cheese and this dish is loaded.
Hearty dishes with lots of strong cheese are a favorite in the eastern part of France (or everywhere) and this is a classic example.
Then I read the fine print on the recipe and realized it was meant to serve 4…. not 2.
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Hachis Flamand à la Moutarde
This is seriously decadent, rich, delicious dish. It should serve 4. We (2) had it for dinner with enough leftover for 1 lunch. I did the nutrition info for 3 servings.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 3 servings 1x
- Category: Beef
- Method: Oven
- 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
- 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.
- Remove from skillet and set aside.
- In same skillet sauté leeks and bacon in 1 tbs olive oil until leeks are soft and bacon is cooked.
- In medium bowl 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.
Substitute sour cream for the crème fraîche.
- Serving Size: 1/4 recipe
- Calories: 717
- Sugar: 7.8 g
- Sodium: 913.1 mg
- Fat: 53.1 g
- Saturated Fat: 26.3 g
- Trans Fat: 0.1 g
- Carbohydrates: 17.7 g
- Fiber: 2.3 g
- Protein: 37.7 g
- Cholesterol: 182.6 mg
Keywords: ground beef, cheese, gratin
I haven’t tried adding a vegetable to this, or cutting back on the cheese. I will, someday, but it won’t be the same.
Another popular, rich, decadent dish is Aligot.
Aligot is from the Auvergne region. One could call it mashed potatoes with cheese but that wouldn’t do it justice.
The potatoes are mashed with a good chunk of butter, then a strong cheese is added, whisked until it melts.
Yes, I said whisk. The potatoes should be that ‘soft’.
Crème fraîche is added to finish.
The finished potatoes should stream off the whisk in a thick ribbon.
These are not the potatoes one serves with the turkey and gravy.
One wouldn’t want to spoil their cheese-y goodness.
This is why people have salad for lunch.