Potato and Parmesan Gratin
- 2 cups chicken stock
- 1 cup white wine
- 2 bay leaves
- 4 shallots, thinly sliced
- 1 tablespoon fresh thyme leaves
- 2 cloves garlic, crushed
- 1 teaspoon salt
- freshly ground black pepper
- grating of nutmeg
- 1.5 kilograms Agria potatoes, peeled and sliced ½ cm thick
- ¾ cup freshly grated Parmesan
- 2 tablespoons butter
Preheat oven 190ºC fan bake. Grease a 25cm x 35cm Swiss roll tin with butter.
Place a wide heavy-based sauté pan over a high heat and add everything except the potatoes, butter and parmesan. Bring to the boil and simmer for 10 minutes. Add the potatoes, turn to coat and cook for 10 minutes. Tip the contents of the pan into the tin and smooth the top. Dot with butter and scatter over the cheese. Bake until golden and crusty – about 40 minutes. This gratin reheats really well.
Place in a 190ºC oven for 10-15 minutes or until hot.
Suggested Wines to Go With Today's Recipe
Babich Irongate 2002
Clearview Reserve 2005
Kumeu River Mates Vineyard 2005