Serves: 6 - 8
2 cups chicken stock
1 cup white wine
2 bay leaves
4 shallots, thinly sliced
1 tablespoon fresh thyme leaves
2 cloves garlic, crushed
grating of nutmeg
sea salt and freshly ground pepper
1 ½ kg agria or other floury potatoes
2 tablespoons butter
¾ cup freshly grated parmesan
Preheat the oven to 190ºC – on fan bake. Generously grease an ovenproof gratin dish.
Peel and slice the potatoes ½cm thick. Combine all the ingredients except the potatoes, butter and parmesan in a wide heavy based sauté pan and place on a high heat. Bring to the boil and allow to simmer for 10 minutes.
Add the potatoes, turn to coat and cook for 10 minutes. Tip the contents of the pan into the prepared gratin dish and level the top. Dot with butter and scatter over the cheese. Bake until golden and crusty – about 40 minutes. This gratin also reheats well. Place in a 190ºC oven for 10-15 minutes or until hot. Serves 6-8