Gratin Saint Hubert

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Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

Saint Hubert is the patron saint of hunting.


  • lb (700 g) potatoes, peeled and grated
  • oz (40 g) butter
  • 3 oz (75 g) Gruyère cheese, grated
  • 1 large slice ham, cut into little strips
  • ½ pint (275 ml) milk
  • Sea salt and freshly ground black pepper
  • ¼ pint (150 ml) cream


Wash the grated potato in cold water and then dry well using a clean cloth. Butter a gratin dish and layer the potatoes with the cheese and the ham and any butter left over. Pour over the milk, already seasoned, and cook in a medium oven (gas mark 5/375°F/190°C) for 45 minutes to an hour. Add the cream and increase the heat (gas mark 7/425°F/220°C) until the surface is browned – this should take 5–10 minutes.

John Gerard, in his Catalogue, published in 1596, provides one of the first recorded mentions of the potato. Grown in his garden in Holborn, he called the plant Papus Orbiculatus. In the second edition he calls them ‘Bastard Potatoes’.

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