Traditional Irish recipe for potatoes au gratin with black garlic

Few things are more typical in Ireland than a good potato gratin, usually served with a roast, such as a roast chicken with herbs provençal, or as a side dish for a weekend barbecue in good company, but it is also an ideal side dish for almost any occasion.

Every Irish family has its own version of potatoes au gratin: with or without bacon, with more or less cream, with or without cheese. We bring you a delicious version of potatoes au gratin but this time with our favourite ingredient: black garlic.


  • 1/2 leek
  • 1 kg of potatoes
  • 500 g sweet potatoes
  • 3 cloves black garlic, crushed
  • 500 ml heavy cream
  • Salt flakes
  • Freshly ground pepper
  • 120 g grated Swiss Gruyère cheese
  • Walnut-sized amount of butter

How to prepare the recipe for potatoes au gratin with black garlic?

You don’t need a lot of equipment to make a good potato gratin. You can use a food processor with a 2 mm blade or a mandolin, depending on how thick you want the potato to be. In this case, one amandoline is more than enough.

As a first step, preheat the oven to 180°c.

Meanwhile in a small saucepan, melt the butter over low heat. Add the finely chopped leeks and fry them gently for a few minutes until they break down. Set aside to cool.

Cut the potatoes and sweet potatoes into slices about 2-3 mm thick. Arrange the potatoes and sweet potatoes in rows or flat in your baking tin, whichever you prefer.

Place the leeks between the potato slices. Add the rest of the butter and the leeks on top of the potatoes.

Then mix the cream, crushed black garlic, salt and pepper in a bowl. Stir vigorously with a fork to combine and pour evenly over the potatoes.

Cover the dish with aluminium foil or an ovenproof lid and bake for 1 hour.

Remove from the oven and cover with the grated gruyère cheese. Return the dish to the oven for another 20 minutes. Take it out of the oven and… It’s ready to serve and enjoy!

Potatoes au gratin with black garlic are ideal to accompany any type of meat you like. It goes equally well with pork, beef or chicken, but we also recommend you try it with baked salmon, watercress sauce and green beans. It is also a common garnish at barbecues. Either way, we’re sure you’ll love this version of the traditional recipe with black garlic.

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