Place the potatoes in gratin bowls and microwave until warm. Alternatively, fry them in a frying pan, with a small amount of oil!
Meanwhile, fry the onion and bacon in margarine.
Stir in about 2 tablespoons of flour, then add the garlic chips.
Stir in the milk, a little at a time. Season with the chicken bouillon and black pepper. Let it simmer until it's quite thick.
Pour the sauce over the potatoes.
Top each dish with a handful of cheese.
Bake in a oven-toaster or boiler (or fish grill) until it browns to a delicious-looking color.
Story Behind this Recipe
This is blend of English potato gratin and Japanese Edo-era gratin. The garlic taste enhances the dish.
The cooking times for microwaving or frying might vary, so keep an eye on it to prevent burning. It's best to use full fat milk. After frying the onion and bacon, the sauce only takes a short time. A frying pan is best for crispier potatoes.