Prep 30 mins
Cook 45 mins
From Bocuse in Your Kitchen Suggestion: This dish is a meal itself; serve it with a green salad. Variation: If you like, homemade tomato sauce or grated swiss cheese can be spread over the surface of the potatoes instead of butter before baking.
- 2 1⁄4 lbs old potatoes, peeled
- 1 1⁄2 cups milk
- 1 egg
- 1 cup grated swiss cheese
- salt and pepper
- 1 cup leftover cooked meat (or a mixture of both) or 1 cup cooked poultry, chopped (or a mixture of both)
- 2 medium onions, peeled and chopped
- 1 tablespoon tomato paste
- 3 1⁄2 tablespoons softened butter, broken into pieces
- Boil the potatoes in lightly salted water for 30 minutes, then drain and puree in a food mill of mash until smooth. Add the milk, then beat in the egg, cheese, and a little salt, pepper, and nutmeg. Reserve.
- Preheat the over to 400°F.
- Place the chopped meat, onion, tomato paste, salt, and pepper in a mixing bowl. Beat together with a wooden spoon and reserve.
- Butter a baking dish (preferably porcelain or enameled cast iron). Spread half of the mashed potatoes evenly over the bottom in a thick layer, then pour in the meat mixture and spread it out evenly over the potatoes. Pour in the remaining potatoes and use a fork to spread them over the meat and to decorate the surface by making lines and patterns over it.
- Dot the surface with softened butter, then place in the oven and bake for 45 minutes or until brown on top.
- Serve hot from the oven in the dish.