Going Wild about Wild Garlic and Potato Gratin

Recently we’ve been enjoying wild garlic – or bears’ garlic as we call it here – in various forms. Our neighbour kindly allows me to harvest the leaves that grow beneath his Magnolia tree – no matter how hard I try I can’t get it to grow well in our own garden!

Pesto is still one of our favourites… I posted that recipe here a couple of years ago.


Apart from that we also had soup (see recipe here)…


quiche with cheese and wild garlic leaves…


… home-made bread rolls with a few leaves stuffed in each before baking…


… and this delicious potato and wild garlic gratin


Here’s the gratin recipe – I can really recommend it!

Potato and Wild Garlic Gratin


  • 700g (1.5 lbs) waxy potatoes
  • 75g (2.5 oz) wild /bears’ garlic leaves, roughly chopped
  • 200ml (4/5 cup) cream
  • 100ml (2/5 cup) milk
  • 1 egg
  • salt and pepper
  • 175g (6 oz) tasty cheese, grated (Cheddar/Parmesan/Bergkäse etc)

Peel and thinly slice the potatoes and parboil for 3-5 minutes. Drain and set aside to cool a little.

Preheat oven to 200°C/400°F. Beat the cream, milk and egg together with a fork and season with salt and black pepper. Butter an ovenproof dish and layer in the potatoes, wild garlic and cheese – at least two layers, finishing with a cheese layer. Pour the cream mixture over the top. Bake for about 25 minutes, or until the top is brown and crispy.



Have you ever used wild garlic?