Parmentier de rillettes de Tours by Laurent Mariotte
- Total time
- 1 h 35
- servings
- 5 servings
- Dish type
- Other
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Prep
20 min
Cook
1 h 15
Total time
1 h 35
Ingredients
Ingredients
- 1 kg 1 kg potato
- 2 dl 2 dl whole milk
- 150 g 150 g butter
- 500 g 500 g of rillettes of Tours
- 2 2 red onions
- flat parsley
- bread breadcrumbs
- large grey salt
- fine grey salt
- mill pepper
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Method
- 1
Wash and place unspoiled potatoes in a water-covered pot.
- 2
Add a handful of large grey salt and bring to a boil. Count between 30 and 40 minutes of cooking depending on the size of the potatoes.
- 3
Meanwhile, peel and slice the onions. Sweat them in a casserole with a tablespoon of rillettes. Season with salt, pepper and add the rest of the rillettes. Let colour for 7 to 8 minutes, stirring frequently.
- 4
Wash and crush the parsley and add it to the meat.
- 5
Drain the potatoes and peel them with a towel and pass them to the purée press.
- 6
Heat the milk and add it to the purée and the butter cut into pieces. Mix it all together.
- 7
Preheat the oven to 170°C.
- 8
Place a layer of puree at the bottom of the gratin dish and then the rillettes. Cover with puree, smooth the top and sprinkle with breadcrumbs.
- 9
Bake for 25 to 30 minutes and serve.
Source : marmiton
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