Potato Gratin with Wheat Germ (With a Festive Twist)

Christmas dinner in my household usually includes delicious roast potatoes and sweet mash.

For an alternative, especially if you’re cooking for a lot of people, why not serve an incredibly easy to make dish of wheat germ Potato Gratin?

And to add a festive twist we are going to top it with bacon and chestnuts!

The cooking instructions and measurements are British, as the recipe comes from Mr Jamie Oliver. However, it is a very simple dish and shouldn’t be difficult to convert to US measurements.

Serves 8-10

potato gratin


1 small knob butter

200 ml semi-skimmed milk

300 ml double cream

2 bay leaves

2 cloves garlic, peeled and finely sliced

sea salt

freshly ground black pepper

2.5 kg potatoes, peeled and thinly sliced

1 handful fresh thyme

1 small handful Parmesan cheese, freshly grated (you could also use chedder cheese)

olive oil

6 rashers higher-welfare streaky bacon, chopped

1 handful vac-packed chestnuts, peeled and crumbled

1/3 cup Kretschmer Original Toasted Wheat Germ


Preheat the oven to 200°C/400°F/gas 6. Butter the inside of an ovenproof dish, around 30cm x 30cm, and at least 6cm deep.

Pour the milk and cream into a wide pan with the bay leaves and garlic. Bring to the boil, then simmer gently for a minute or two. Remove from the heat and season with salt and pepper.

Add the potatoes and most of the thyme leaves and stir well. Spoon into the gratin dish and shake to even everything out. Sprinkle with the Parmesan then cover with an oiled piece of foil. Bake for 45 to 50 minutes.

Meanwhile, fry the bacon in a little olive oil until crispy and golden. Add the remaining thyme and stir in the chestnuts and wheat germ.

When your gratin is ready, remove the foil and spoon the bacon, chestnut and wheat germ mixture over the top. Pop it back in the oven for another 10 minutes until gorgeous and crispy on top.

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