The High Court Slice
Based on:
TypeSide dish
Serves4 people
DateSeptember 11, 2026
A round gratin as court table, eggs as judges and a beet as gavel: the verdict is served.
A solemnly arranged potato gratin shaped as a round court table, with four halved eggs as judges and a narrow beet strip as the 'gavel'. The dish refers to the Australian High Court delivering its final verdict.
Ingredients
- 800 g waxy potatoes
- 200 ml heavy cream
- 100 ml milk
- 2 cloves garlic
- 4 eggs
- 1 medium cooked red beet
- 50 g grated Parmesan cheese
- salt and pepper
- 1 tbsp butter
Method
- Preheat the oven to 180°C.
- Peel the potatoes and slice them thinly.
- Rub a round baking dish with butter and garlic.
- Arrange the potato slices in overlapping circles in the dish to form an even round shape.
- Bring the cream and milk to a boil, add salt, pepper, and half the Parmesan.
- Pour the cream mixture over the potatoes and sprinkle with the remaining cheese.
- Bake the gratin for 45 minutes until golden and cooked through.
- Meanwhile, hard-boil the eggs (8 minutes), peel and halve them.
- Cut the beet into a long, thin strip.
- Remove the gratin from the oven and let it rest for 5 minutes.
- Place the four egg halves evenly spaced at the edge of the gratin as judges.
- Stand the beet strip upright in the center as the symbolic court gavel.
Serving notes
- Serve neatly on a white plate so the round shape and arrangement are immediately visible.
- Let guests 'pass judgment' by taking a slice from the court.