Elf Sternberg

For me, hachis Parmentier is the typical leftover dish after a pot-au-feu (http://myfrenchcuisine.blogspot.com/2006/10/pot-au-feu-beef-stew.html). You can add a clove of garlic and a clove in the cooking broth. Personally, I never added sausage or cheese - I use breadcrumbs for the crunchy topping. Also, you can cook the spuds in the broth (for the last half hour of cooking or so).