Hachis Parmentier Végétarien • French Mashed Potatoes and Mushroom Casserole

cheese

🥗Healthier: nutritional yeast

💰Cheaper: none

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often cheaper and has a neutral flavor.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Water can be used for a lighter flavor.

lentils

🥗Healthier: chickpeas

💰Cheaper: black beans

Black beans are often less expensive and provide protein.

Cut the potatoes into cubes.

Boil water in a large pot and add salt.

Once boiling, add the potatoes and cook for 15-20 minutes or until softened.

While the potatoes are cooking, dice the onion and mince the garlic.

Slice the mushrooms and cut each slice into three or four smaller pieces.

Add the mushrooms to a large skillet preheated on medium-high heat and stir occasionally until all the water has evaporated.

Once the water is gone, add butter to the skillet and let it melt.

Add the onion and garlic to the skillet and cook for about 5 minutes, stirring regularly and seasoning with salt, pepper, and herbes de Provence.

Preheat the oven to 220°C (425°F).

Spread the mushroom base in an oven-proof baking dish.

Layer the mashed potatoes on top of the mushroom base.

Grate emmental cheese on top of the mashed potatoes.

Bake for 15 minutes or until the cheese has melted and is slightly golden.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens