Parmentier de rillettes de Tours by Laurent Mariotte

Ingredients

For 5 servings

• •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

Method

1. 1.Wash and place unspoiled potatoes in a water-covered pot.
2. 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. 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. 4.Wash and crush the parsley and add it to the meat.
5. 5.Drain the potatoes and peel them with a towel and pass them to the purée press.
6. 6.Heat the milk and add it to the purée and the butter cut into pieces. Mix it all together.
7. 7.Preheat the oven to 170°C.
8. 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. 9.Bake for 25 to 30 minutes and serve.