Gather the ingredients. Melt the butter in the microwave. Add the panko and grated cheese to a plastic baggie and strike to finely crush.
Wash the potatoes and microwave (with skins on) using the "root vegetables" or for 10 minutes at 600 W.
Heat olive oil in a frying pan and cook the minced onion until transparent. Mince the roast ham and add to the pan. Then add the ground meat and cook well.
Pour in the red wine and cook off the alcohol. Add the flour and milk and cook until thick, then add the salt and pepper to season.
Quickly soak the potatoes in cold water and then peel the skins with your hand. Place into a pot.
Add the heavy cream to the potatoes and heat slowly on low heat to prevent burning. Mash and stir the potatoes while heating.
Once it becomes thick and creamy like in the photo, season with salt, pepper, and nutmeg.
This completes the main components of the dish.
Thinly grease a gratin dish (I used 30 cm) with butter and place in half of the potatoes.
Top with all of the ground meat sauce.
Spread the remaining potato mixture on top of the meat. Cover completely with panko and pour melted butter on top.
Bake for 15 minutes on the bottom rack of the 220°C oven and then it's done. Optionally, garnish with minced parsley.
Story Behind this Recipe
I've been making this for more than 10 years so I don't remember which cookbook I got the recipe from, but this "Hachis Parmentier" was introduced by a French cuisine chef with a difficult name. I used that as a reference and rearranged it so that it was easier to make and suited my family's tastes. This is the resulting recipe.
Since the potatoes take about 7-8 minutes in the microwave, during that time you can make the ground meat sauce on high heat and finish in one go. If you don't have ham, you can just use the ground meat. If your heat-resistant dish is too small, you can separate into portions. It's okay if it's thick.