Potato and Parmesan Gratin
Photography Photography by Aaron McLean.
Serves: 6 - 8
INGREDIENTS
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
METHOD
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
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.