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Bourguignon potatoes

Name: Bourguignon potatoes
Prep time: 34 min
Cook time: 1 h 21 min
Total time: 1 h 55 min
Yield: 6 people
Cuisine: French
Ingredients: 1 kg potatoes; 1 litre whole milk; 1 bayleaf; 4 leaves sage; 1 garlic clove; 2 onions; 200 g small pieces of bacon; 1 tablespoon oil; 250 ml liquid cream; 150 g Époisses; 50 g grated cheese; salt; pepper

Potatoes cooked "bourguignon" (or Burgundy) style is a delicious twist on a classic potato gratin.

The potatoes are cooked in milk, with added flavour from lardons and fried onions. A tasty topping of cream with Époisses cheese is poured over just before the dish goes in the oven.

58 K 4.7/5 (6 reviews)

1 hour 55 min. difficulté

Easy

9.90 €

6 people

13 Ingredients

Last modified on: August 12^th 2021

For 6 people, you will need:

1 1 kg potatoes
2 1 litre whole milk
3 1 bayleaf
4 4 leaves sage
5 1 garlic clove
6 2 onions
7 200 g small pieces of bacon
8 1 tablespoon oil
9 250 ml liquid cream
10 150 g Époisses
11 50 g grated cheese
12 salt
13 pepper
Total weight: 2,680 grams

Times for this recipe

Preparation: 35 min.

Cooking: 1 hour 25 min.

All in all: 1 hour 55 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 15 min.

Peel and slice 1 kg potatoes, then rinse and drain.

Stage 2 - ⌛ 2 min.

Put in a large saucepan, add 1 litre whole milk, 1 bayleaf, 4 leaves sage and 1 garlic clove.

Salt and pepper.

Stage 3 - ⌛ 30 min.

Bring to a gentle boil and cook until the potatoes are soft.

Discard the herbs and garlic, then drain, keeping the milk for another savoury recipe (bechamel sauce for example).

Set aside the potatoes.

Stage 4 - ⌛ 5 min.

Prepare 2 onions and chop finely.

Set aside.

Stage 5 - ⌛ 8 min.

Heat 1 tablespoon oil in a frying pan on medium heat.

When good and hot, add 200 g small pieces of bacon.

Fry, stirring from time to time.

Stage 6 - ⌛ 1 min.

Add the chopped onions...

Stage 7 - ⌛ 3 min.

...and cook for a few minutes until softened.

Take off the heat and set aside.

Stage 8 - ⌛ 5 min.

Bring 250 ml liquid cream to the boil in a small pan on medium heat.

Stage 9 - ⌛ 1 min.

Add 150 g Époisses cut into pieces.

Stage 10 - ⌛ 5 min.

Stir frequently until the cheese has melted.

Take off the heat and check the seasoning.

Stage 11 - ⌛ 2 min.

Preheat the oven to 390°F (200°C).

Butter a gratin dish and arrange half the potatoes in an even layer.

Stage 12 - ⌛ 2 min.

Add the bacon and onions.

Stage 13 - ⌛ 2 min.

Top with the remaining potatoes.

Stage 14 - ⌛ 2 min.

Pour the cream with Époisses over.

Stage 15 - ⌛ 2 min.

Finish with 50 g grated cheese...

Stage 16 - ⌛ 30 min.

...and brown in the oven for about 30 minutes.

Remarks

You can use another cheese of similar style (soft paste and full-flavoured) instead of the Époisses, but replacing it will lose the link to Burgundy.

A bouquet garni will do fine instead of the bayleaf and sage.

Keeping: Several days in the fridge, covered with plastic film.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	130 RDI=50 %	260 RDI=20 %	220 RDI=30 %	3,510 RDI=180 %	14,690 RDI: 180 %
Per 100 g	4 RDI=2 %	9 RDI=1 %	8 RDI=1 %	130 RDI=7 %	550 RDI: 7 %
Per person	20 RDI=8 %	40 RDI=4 %	40 RDI=6 %	580 RDI=30 %	2,450 RDI: 30 %