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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.

43 K 4.7/5 (6 reviews)

1 hour 55 min. difficulté

Easy

9.90 €

18 people

13 Ingredients

Last modified on: August 12^th 2021

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For 18 people, you will need:

1 3 kgs potatoes
2 3 litres whole milk
3 3 bayleaves
4 12 leaves sage
5 3 cloves garlic
6 6 onions
7 600 g small pieces of bacon
8 3 tablespoons oil
9 750 ml liquid cream
10 450 g Époisses
11 150 g grated cheese
12 salt
13 pepper
Total weight: 8,030 grams

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

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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?

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 3 kgs potatoes, then rinse and drain.

Stage 2 - 2 min.

Put in a large saucepan, add 3 litres whole milk, 3 bayleaves, 12 leaves sage and 3 cloves garlic.

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 6 onions and chop finely.

Set aside.

Stage 5 - 8 min.

Heat 3 tablespoons oil in a frying pan on medium heat.

When good and hot, add 600 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 750 ml liquid cream to the boil in a small pan on medium heat.

Stage 9 - 1 min.

Add 450 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 150 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	380 RDI=150 %	770 RDI=70 %	660 RDI=100 %	10,530 RDI=530 %	44,080 RDI: 530 %
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 %

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 18 people : 29.70 €
Per person : 1.65 €

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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.

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