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Potato, bacon & cheese gratin


  • Preheat oven to 180°C fan forced (200°C normal).
  • Cook the potatoes in plenty of boiling water until almost ready. Then drain well and finely slice.
  • Generously brush a gratin dish (or casserole) with the melted butter and vigorously rub with the cut side of the garlic.
  • Heat the oil in a large non-stick pan and gently saute the bacon and onion until softish.
  • Place half of the potatoes in the bottom of the gratin dish, brush with a little more butter and top with half of the sautéed bacon and onion. Repeat the process, seasoning the second layer of potatoes and topping with gruyere. Then cook in the oven for about 30 mins, placing a layer of kitchen foil on top if it begins to brown too much.


  • 500 gm kipfler potatoes (or southern gold or bintje), scrubbed 
  • melted butter
  • 1 garlic clove, halved
  • 1 tbsp olive oil
  • 3 rindless bacon rashers, chopped
  • ½ red onion, chopped
  • sea salt & freshly ground pepper
  • gruyere cheese, finely sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm