Recipe: Sweet and Savory Parmentier with Emmental

1 Cook the potatoes in salted water for 30 minutes then drain and peel them.

2 Peel the onion and chop it finely. Sauté it in oil with a knob of butter for 2 minutes. When the onion begins to brown, add the ground beef, currants, salt and pepper. Stop cooking when the meat is cooked.

3 Cut the eggplants into slices then, in a separate pan, sauté them on each side.

4 Mash the potatoes with a fork then add the grated Emmental so it binds with the puree.

5 Preheat the oven for 10 minutes to 210°C (410°F) (gas mark 7).
In a gratin dish, arrange half of the Emmental potato puree at the bottom then, add the mixture of ground beef and currants, the sautéed eggplant slices and finally, the rest of the potato puree.
Put the dish in the oven for 20 to 25 minutes.
Serve with a side salad.
My personal touch: while the parmentier cooks, place a handful of grated Emmental on parchment paper that you will place on a high rack of the oven and let it brown for 8 to 10 minutes. Then let it cool and detach the Emmental chips, shaping them as you like. Present them as a refined decoration on the parmentier portions. Bon appétit!