Bourguignon potatoes


Bourguignon potatoes
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.
46 K 4.7/5 (6 reviews)
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Last modified on: August 12th 2021
For 2 people, you will need:

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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?
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Step by step recipe


Stage 1 - 15 min.
Bourguignon potatoes
Peel and slice 335 ml potatoes, then rinse and drain.

Stage 2 - 2 min.
Bourguignon potatoes
Put in a large saucepan, add 335 ml whole milk, 13 bayleaf, 1 leaf sage and 13 garlic clove.

Salt and pepper.

Stage 3 - 30 min.
Bourguignon potatoes
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.
Bourguignon potatoes
Prepare 1 onion and chop finely.

Set aside.

Stage 5 - 8 min.
Bourguignon potatoes
Heat 13 tablespoon oil in a frying pan on medium heat.

When good and hot, add 70 ml small pieces of bacon.

Fry, stirring from time to time.

Stage 6 - 1 min.
Bourguignon potatoes
Add the chopped onions...

Stage 7 - 3 min.
Bourguignon potatoes
...and cook for a few minutes until softened.

Take off the heat and set aside.

Stage 8 - 5 min.
Bourguignon potatoes
Bring 85 ml liquid cream to the boil in a small pan on medium heat.

Stage 9 - 1 min.
Bourguignon potatoes
Add 50 ml Époisses cut into pieces.

Stage 10 - 5 min.
Bourguignon potatoes
Stir frequently until the cheese has melted.

Take off the heat and check the seasoning.

Stage 11 - 2 min.
Bourguignon potatoes
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.
Bourguignon potatoes
Add the bacon and onions.

Stage 13 - 2 min.
Bourguignon potatoes
Top with the remaining potatoes.

Stage 14 - 2 min.
Bourguignon potatoes
Pour the cream with Époisses over.

Stage 15 - 2 min.
Bourguignon potatoes
Finish with 20 ml grated cheese...

Stage 16 - 30 min.
Bourguignon potatoes
...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 recipe50 RDI=20 %90 RDI=8 %100 RDI=20 %1,460 RDI=70 %6,100 RDI: 70 %
Per 100 g4 RDI=2 %9 RDI=1 %10 RDI=2 %150 RDI=7 %620 RDI: 7 %
Per person20 RDI=9 %40 RDI=4 %50 RDI=8 %730 RDI=40 %3,050 RDI: 40 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk
How much will it cost?
  • For 2 people : 3.70 €
  • Per person : 1.85 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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