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?

36 thoughts on “Going Wild about Wild Garlic and Potato Gratin

  1. Cathy, just as your post came up I was thinking of this morning, I visited Copenhagen Botanical gardens on the briefest of visits (I am back home now) and the smell of wild garlic planted under the trees there made my mouth water, it was so tempting. (I had been following the smell looking for a cafe!). Your recipes look delicious, especially the potato gratin, I haven’t cooked with wild garlic yet, but would definitely like to.

    • We are fortunate having it grow nearby. It is a closely guarded secret where it grows in the woods here, just as the best mushrooming places are kept quiet! If you can find some you must try it…. very tasty! 😀

  2. Hi Cathy, Just got home thought I would read a few post before thinking about cooking supper and then I read your post!! Now I am hungrier than ever 🙂 everything looks delicious, especially the quiche and potato Gratin, all I would need is a bottle of wine! 🙂

    • Mmm, a glass of wine would go nicely with the gratin! I’ll have to make this again before the garlic starts flowering as it tastes a bit strong then. 😀

  3. Such an attractive variety of dishes .) I´ve once been given a fresh pesto by a friend. She opened the glass in my car and the smell lasted for weeks! (Not my favourite scent). But I think it´s healthy and tasty for those who like it. 🙂 I have it in our woods too.

  4. I’ve never tried cooking with wild garlic but often thought I should try. They are called Ransoms here, I can’t think why.
    I’m going to try the potato gratin recipe. Thank you for all the lovely recipes.

  5. Your dishes look absolutely delicious – i can almost taste and small the garlic. Thanks for the prompt, I’ve been meaning to try and grow some here, and must source some bulbs or seed.

  6. It’s almost lunch time and your photos have my undivided attention! The quiche would be perfect on this cool foggy spring day! You have captured the lush, vibrant taste of spring!

    • We’re very lucky here – it’s sold on the markets too, and I buy dried wild garlic from a local spice and herb company that dry it themselves. Hope you find some one day! 😀

    • I love the fact that they are from the nearby woods and gardens – not grown en masse for the supermarkets. Somehow it makes them more special! Have a nice weekend Margaret, and thanks for visiting!

      • I agree! Anything foraged or from the garden is cherished and always tastes MORE. We can’t wait for the wild asparagus that will be popping up soon around the lake where I live! Have a nice weekend too, Cathy!

    • Wild garlic must be similar to ransoms, but we only eat the leaves. You’re right, the flavour is subtle but very distinct. I hope you get a chance to try some one day Debra!

    • I hope you have more luck with it than me… My neighbour has so much it gets mown over with the lawnmower, and yet mine struggles! Thank goodness he and his family are so generous and let me have as much as I like!

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