This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
50 K 4.7/5 (6 reviews)
1 hour 55 min.
Easy
18 people
13 IngredientsLast modified on: August 12th 2021
For 18 people, you will need:
- 1
6 lb + 9.6 oz potatoes - 2
6 lb + 9.6 oz whole milk - 3
3 bayleaves - 4
12 leaves sage - 5
3 cloves garlic - 6
6 onions - 7
1 lb + 5.1 oz small pieces of bacon - 8
3 tablespoons oil - 9
1 lb + 10.4 oz liquid cream - 10
15.8 oz Époisses - 11
5.3 oz grated cheese - 12
salt - 13
pepper
Change measures:
Times for this recipe
Preparation: 35 min.
Cooking: 1 hour 25 min.
All in all: 1 hour 55 min.
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 2 - 2 min.
Put in a large saucepan, add 6 lb + 9.6 oz whole milk, 3 bayleaves, 12 leaves sage and 3 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 3 tablespoons oil in a frying pan on medium heat.
When good and hot, add 1 lb + 5.1 oz small pieces of bacon.
Fry, stirring from time to time.
When good and hot, add 1 lb + 5.1 oz 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 1 lb + 10.4 oz liquid cream to the boil in a small pan on medium heat.
Stage 9 - 1 min.
Add 15.8 oz 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 5.3 oz 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 410 RDI=160 % | 800 RDI=80 % | 880 RDI=130 % | 12,760 RDI=640 % | 53,440 RDI: 640 % |
| Per 100 g | 4 RDI=2 % | 9 RDI=1 % | 10 RDI=2 % | 150 RDI=7 % | 610 RDI: 7 % |
| Per person | 20 RDI=9 % | 40 RDI=4 % | 50 RDI=7 % | 710 RDI=40 % | 2,970 RDI: 40 % |
How much will it cost?
- For 18 people : 32.70 €
- Per person : 1.85 €
Change currency: 
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
Like these other recipes: Taos hotpot, Potato wallets, Pork Chops Champvallon style, Creamy "terre et mer" pots, Big knife-cut chips (French fries) , ... See them all 83
Whole milk
Like these other recipes: Parmesan cauliflower cheese, Celery soup bourguignonne style, Mint and chocolate cream, Celeriac and mushroom gratin, Caramelized pear custard tart, ... See them all 67
Liquid cream
Like these other recipes: Cod loin with saffron, Creamy spaghetti with cockles and parsley, Celeriac in cream and mustard sauce, Hearty potato and ham gratin, Asparagus "en petit pois", ... See them all 170
Small pieces of bacon
Like these other recipes: Green beans with tomatoes, Lumberjack turnovers, Gratin du Nord, Breton Pie, Crispy spinach rolls, ... See them all 41
Other recipes you may also like
Plum tart
This tart made with sweetcrust pastry and almond cream is especially tasty with those rather sour little plums that can be found in such profusion in late summer. September 6th 2017221 K4.9 2 hours 40 min.
Cretan-style salmon
Cooked chopped leek and shallot with cubes of salmon, served in a yogurt, tomato and feta sauce. February 8th 2020189 K5 1 hour 1 min.
Melting Epoisses on toast
Lightly buttered bread, a slurp of dry white wine, cured ham, sliced potato and a piece of Epoisse. A few minutes in the oven is enough to melt the cheese over the potatoes and crisp up the bread. May 10th 2014215 K 24.1 1 hour 30 min.
Pan bagnat
Pan Bagnat is a traditional recipe from the Nice area. The name means "soaked bread", as it consists of a round bread roll that has been drenched with a mix of oil and vinegar then filled vegetables and fish. Years ago this was the snack that fisherman took with them on their boats, but this is a modernised version. October 18th 2020163 K4.1 45 min.
Like a Boursin with garlic and herbs
It is quite easy to make your own garlic and herb cream cheese, rather like the well-know Boursin. It's fresh, much better, of course, and delicious, especially with a piece of toast. June 12th 2011202 K3.9 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-31)
Note: We'll never share your e-mail address with anyone else.
Post a 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.