(Potatoes with garlic and cheese) Pommes de terre a l'ail

READY IN: 55mins
Recipe by Derf2440

Turned out onto a platter, these potatoes make a lovely presentation for a buffet table, and taste sumtuous!! Evolved from "French Cooking by Eileen Reece"

Top Review by JustJanS

How has this wonderful, simple recipe been overlooked. Give it a try. The only change we made was to use Jarlsberg Cheese rather than the Gruyere which we can't get here.

Ingredients Nutrition

  • 141.74 g streaking bacon, thickly cut
  • 29.58 ml olive oil or 29.58 ml corn oil
  • 907.18 g red potatoes, thinly sliced
  • salt and black pepper
  • 113.39 g grated gruyere cheese
  • 3 clove garlic
  • 14.79 ml chopped parsley
  • 29.58 ml double cream


  1. Wipe out a heavy cast iron deep frypan (cocotte) with an oiled paper.
  2. Cut the bacon into 1/2 inch wide strips, and over a mediium heat cook until crisp and golden coloured, then add the oil and a first layer of potatoes.
  3. Season well with salt and pepper and cover with a layer of grated cheese.
  4. Continue filling the dish with alternate layers of seasoned potatoes and cheese until the dish is full.
  5. Sprinkle with finely chopped garlic and parsley.
  6. Cover the dish and place over a low heat.
  7. Cook for 30 minutes shaking the dish occasionally but do not stir the contents.
  8. When the potatoes are tender when pierced with a pointed knife, pour the cream over the surface, replace the lid and cook for a further 3 to 4 minutes.
  9. Serve the gratin immediately either in the dish or turned out on to a heated serving dish, crusted side uppermost.

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