Tours rillettes Parmentier by Laurent Mariotte

Ingredients

5 servings

• 1 kg of potatoes
• 2 dl of whole milk
• 150 g of butter
• 500 g of rillettes from Tours
• 2 red onions
• flat-leaf parsley
• breadcrumbs
• coarse grey sea salt
• fine grey sea salt
• freshly ground pepper

Steps

1. 1

   Wash the unpeeled potatoes and place them in a pot covered with water.

2. 2

   Add a handful of coarse grey salt and bring to a boil. Cook for 30 to 40 minutes depending on the size of the potatoes.

3. 3

   Meanwhile, peel and thinly slice the onions. Sauté them in a Dutch oven with a tablespoon of rillettes. Season with salt and pepper, then add the remaining rillettes. Let brown for 7 to 8 minutes, stirring frequently.

4. 4

   Wash and chop the parsley, then add it to the meat.

5. 5

   Drain the potatoes, peel them using a kitchen towel, and pass them through a potato ricer.

6. 6

   Heat the milk and add it to the mashed potatoes along with the butter cut into pieces. Mix everything together.

7. 7

   Preheat the oven to 170°C (338°F).

8. 8

   Place a layer of mashed potatoes in the bottom of a gratin dish, then add the rillettes. Cover with mashed potatoes, smooth the top, and sprinkle with breadcrumbs.

9. 9

   Bake for 25 to 30 minutes and serve.