Cook the News

Today’s dishes, from the headlines.

Friday 2 October 2026

Last cooked 23:00


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Sea Wall Gratin

Based on:

TypeSide dish

Serves4 people

DateOctober 2, 2026

Potato slices in rows, forming a sea wall holding back the tide.

A warm, comforting potato gratin built like a wavy sea wall: upright potato half-slices in rows, evoking Fiji’s lost sea defenses. The dish visually references the fragile barriers against rising water, making the news tangible on your plate.

Ingredients

  • 1.2 kg waxy potatoes
  • 200 ml heavy cream
  • 100 ml milk
  • 2 cloves garlic
  • 75 g grated mature cheese
  • 2 tbsp fresh parsley, chopped
  • salt and pepper to taste
  • butter for greasing

Method

  1. Preheat the oven to 180°C.
  2. Peel the potatoes and cut into thin half-slices (about 4 mm thick).
  3. Rub a baking dish with a cut garlic clove and grease with butter.
  4. Stand the half potato slices upright in the dish, arranging them in wavy rows to form a wall.
  5. Bring cream and milk to a boil with the remaining crushed garlic cloves, salt, and pepper. Let infuse for 5 minutes, then remove the garlic.
  6. Pour the cream mixture evenly over the potatoes.
  7. Sprinkle with grated cheese.
  8. Bake the gratin for 45-55 minutes until the potatoes are tender and the top is golden brown.
  9. Sprinkle with parsley before serving.

Serving notes

  • Serve in the dish so the 'sea wall' remains visible.
  • Spoon along the rows to keep the shape intact.