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.
46 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
3 litres potatoes - 2
3000 ml whole milk - 3
3 bayleaves - 4
12 leaves sage - 5
3 cloves garlic - 6
6 onions - 7
600 ml small pieces of bacon - 8
3 tablespoons oil - 9
750 ml liquid cream - 10
450 ml Époisses - 11
150 ml 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 3000 ml 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 600 ml small pieces of bacon.
Fry, stirring from time to time.
When good and hot, add 600 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 750 ml liquid cream to the boil in a small pan on medium heat.
Stage 9 - 1 min.
Add 450 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 150 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 230 RDI=90 % | 660 RDI=60 % | 550 RDI=80 % | 8,550 RDI=430 % | 35,790 RDI: 430 % |
| Per 100 g | 4 RDI=2 % | 10 RDI=1 % | 10 RDI=2 % | 170 RDI=9 % | 710 RDI: 9 % |
| Per person | 10 RDI=5 % | 40 RDI=3 % | 30 RDI=5 % | 470 RDI=20 % | 1,990 RDI: 20 % |
How much will it cost?
- For 18 people : 26.55 €
- Per person : 1.50 €
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)
Whole milk
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Potatoes
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Liquid cream
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Small pieces of bacon
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