Potato gratin
A rich and comforting potato gratin infused with garlic, herbs and cream, layered with melted cheese and baked until golden and bubbling.
Updated : 10 February, 2026
Easy
More than 1 hour.
Ingredients
600 milliliters
Milk
2 clove
Garlic
3
Laurel leaf
2 stalk
Thyme
1
Leek
400 milliliters
Heavy cream
900 grams
Potato
8 slice
Smoked bacon
as needed
Butter
50 grams
Parmesan
50 grams
Gruyère cheese
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Pour the milk into a pan and add the garlic, bay leaves, thyme and leek. Bring to the boil, then turn off the heat and leave to infuse for 1 hour. Strain the milk and discard the vegetables and herbs.
Step 2
Transfer the infused milk to a large saucepan, add the cream, then tip in the potatoes and 1½ teaspoons of salt. Bring gently up to a simmer, stirring occasionally. As soon as the cream begins to bubble, remove the pan from the heat straight away. Season with black pepper.
Step 3
If using bacon, cook it in a frying pan over a medium heat until golden and crisp. Drain on kitchen paper and set aside.
Step 4
Butter a large, shallow baking dish. Using a slotted spoon, layer about half of the potatoes into the dish and spoon over some of the cream mixture. Mix the cheeses together and sprinkle over half of them, adding the bacon if using. Top with the remaining potatoes, pour over the rest of the cream mixture and finish with the remaining cheese. At this point, the dish can be chilled overnight if needed.
Step 5
Preheat the oven to 180C. Cover the dish with foil and bake for 1 hour (allow an extra 15 minutes if the dish is fridge-cold).
Step 6
Remove the foil, scatter over a few extra bay leaves and thyme, add a grind of black pepper, then return to the oven for 30 minutes, until the top is golden and the potatoes are completely tender.
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