Jersey Royal Potato Gratin Recipe

Jersey Royal and bacon gratin

  • serves 4
  • Easy

This recipe for Jersey Royal and bacon gratin is a really versatile recipe. You can eat this as a main course, or use it as a side dish to feed a crowd



  • shallots 2, sliced
  • vegetable oil 1 tbsp
  • streaky bacon 6 rashers, finely chopped
  • Jersey Royals 750g
  • whipping cream 250ml
  • garlic 1 clove
  • bay leaf 1
  • Dijon mustard 1½ tsp


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Fry the shallots in 1 tbsp of oil until they soften and start to look translucent, add the bacon and turn up the heat a little to brown the bacon and lightly brown the shallots.

  • Step 2

    Rub the potatoes all over to get rid of any flaky skin and halve them (quarter them if they’re very big). Bring them to a simmer in a pan of boiling water and cook them for 2 minutes, drain well.

  • Step 3

    Meanwhile bring the cream, garlic and bay leaf to a simmer. Take the pan off the heat, stir in the mustard and season well. Tip the potatoes and shallot mixture into a small, deep baking dish, you want them piled up rather than spread out. Give them a stir, then strain over the cream, discarding the garlic but putting the bay leaf back into the dish. Cover with foil and cook for 20 minutes then take off the foil and cook until the top browns, about 10 minutes. Rest for 10 minutes before you eat it.

Nutritional Information

  • Kcals 504
  • Fat 36.4g
  • Saturates 18.8g
  • Carbs 30g
  • Fibre 3.7g
  • Protein 12.3g
  • Salt 1.5g