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.
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.
29K 6 4.7
Last modified on: August 12th 2021
Keywords for this recipe:For 12 people, you will need:
- 1
2 litres potatoes - 2
2000 ml whole milk - 3
2 bayleaves - 4
8 leaves sage - 5
2 cloves garlic - 6
4 onions - 7
400 ml small pieces of bacon - 8
2 tablespoons oil - 9
500 ml liquid cream - 10
300 ml Époisses - 11
100 ml grated cheese - 12
salt - 13
pepper
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 34 min. | 1 hour 21 min. | 1 hour 55 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 2 - 2 min.
Put in a large saucepan, add 2000 ml whole milk, 2 bayleaves, 8 leaves sage and 2 cloves garlic.
Salt and pepper.
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.
Discard the herbs and garlic, then drain, keeping the milk for another savoury recipe (bechamel sauce for example).
Set aside the potatoes.
Stage 5 - 8 min.
Heat 2 tablespoons oil in a frying pan on medium heat.
When good and hot, add 400 ml small pieces of bacon.
Fry, stirring from time to time.
When good and hot, add 400 ml small pieces of bacon.
Fry, stirring from time to time.
Stage 6 - 1 min.
Add the chopped onions...
Stage 7 - 3 min.
Stage 8 - 5 min.
Bring 500 ml liquid cream to the boil in a small pan on medium heat.
Stage 9 - 1 min.
Add 300 ml Époisses cut into pieces.
Stage 10 - 5 min.
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.
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 100 ml 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.
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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 5,699 Kcal or 23,861 Kj | 155 gr | 440 gr | 368 gr |
| 285 % | 60 % | 42 % | 56 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 170 Kcal or 712 Kj | 5 gr | 13 gr | 11 gr |
| 9 % | 2 % | 1 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 475 Kcal or 1,989 Kj | 13 gr | 37 gr | 31 gr |
| 24 % | 5 % | 3 % | 5 % |
How much will it cost?
- For 12 people : 17.68 €
- Per person : 1.47 €
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)
 | Potatoes: You can get more informations, or check-out other recipes which use it, for example: Pork roast with herbs, Grandma's salad, Smooth mixed vegetable soup, Potato gratin, Potato purée , ... All |
 | Whole milk: You can get more informations, or check-out other recipes which use it, for example: Real custard sauce (crème anglaise), Spinach and cauliflower with sesame béchamel sauce, Canadian rice pudding, Gratin Comtois, Elsa's Comtoise galette, ... All |
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Like Bounty, Sea bass with coriander cream en papillote, Madras rice, Tenderloin steak with beetroot tops and mushrooms, Spaghetti with mussels and basil, ... All |
 | Small pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Fougasse with bacon and Comté, Deep leek and potato quiche, Breton Pie, Split peas "à la française", Bacon rolls, ... All |
Other recipes you may also like
How to peel a pineapple
For most recipes it is necessary to completely peel the pineapple, and to keep only the flesh which is then often cut into small pieces. Here is a method.196K3.7 20 min. February 21th 2011
How to prevent butter burning during cooking
Butter, which is excellent for fixing flavours in a recipe, burns if the temperature is too high. It darkens and produces unpleasant small black specks (by the way, note that the famous recipe "raie au beurre noir", ray in black butter, is a kind of sacrilege!).130K 24.1 3 min. February 21th 2011
Warm Leek and Potato Salad
This simple salad combines leeks (boiled and thoroughly drained) with sliced potatoes in a good vinaigrette.57K4.6 40 min. February 21th 2016
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.322K5 1 hour 13 min. May 8th 2020
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.346K4.0 1 hour 11 min. February 21th 2011
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-05-12)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.