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Bourguignon potatoes

Name: Bourguignon potatoes
Prep time: 34 min
Cook time: 1 h 21 min
Total time: 1 h 55 min
Yield: 6 people
Cuisine: French
Ingredients: 1 kg potatoes; 1 litre whole milk; 1 bayleaf; 4 leaves sage; 1 garlic clove; 2 onions; 200 g small pieces of bacon; 1 tablespoon oil; 250 ml liquid cream; 150 g Époisses; 50 g grated cheese; Salt; Pepper

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.

69 K 4.7/5 (6 reviews)510507

Duration

2 hours

Difficulty

Easy

Last modified on: October 31^th 2026

Step by step recipe Ingredients Duration Nutrition facts Cost Comments Support the site ❤️

For 6 people, you will need:

1 1 kg potatoes
2 1 litre whole milk
3 1 bayleaf
4 4 leaves sage
5 1 garlic clove
6 2 onions
7 200 g small pieces of bacon
8 1 tablespoon oil
9 250 ml liquid cream
10 150 g Époisses
11 50 g grated cheese
12 Salt
13 Pepper
Total weight: 2,925 grams

Times for this recipe

Preparation

35 min.

Cooking

1 hour 25 min.

All in all

2 hours

Preparation 35 min.

Cooking 1 hour 25 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

Step 1 - ⌛ 15 min.

Peel and slice 1 kg potatoes, then rinse and drain.

Step 2 - ⌛ 2 min.

Put in a large saucepan, add 1 litre whole milk, 1 bayleaf, 4 leaves sage and 1 garlic clove.

Salt and pepper.

Step 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.

Step 4 - ⌛ 5 min.

Prepare 2 onions and chop finely.

Set aside.

Step 5 - ⌛ 8 min.

Heat 1 tablespoon oil in a frying pan on medium heat.

When good and hot, add 200 g small pieces of bacon.

Fry, stirring from time to time.

Step 6 - ⌛ 1 min.

Add the chopped onions...

Step 7 - ⌛ 3 min.

...and cook for a few minutes until softened.

Take off the heat and set aside.

Step 8 - ⌛ 5 min.

Bring 250 ml liquid cream to the boil in a small pan on medium heat.

Step 9 - ⌛ 1 min.

Add 150 g Époisses cut into pieces.

Step 10 - ⌛ 5 min.

Stir frequently until the cheese has melted.

Take off the heat and check the seasoning.

Step 11 - ⌛ 2 min.

Preheat the oven to 390°F (200°C).

Butter a gratin dish and arrange half the potatoes in an even layer.

Step 12 - ⌛ 2 min.

Add the bacon and onions.

Step 13 - ⌛ 2 min.

Top with the remaining potatoes.

Step 14 - ⌛ 2 min.

Pour the cream with Époisses over.

Step 15 - ⌛ 2 min.

Finish with 50 g grated cheese...

Step 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: Homemade.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	5 g RDI=5 %	9 g RDI=3 %	10 g RDI=10 %	145 kcal RDI=5 %	607 kJ RDI=5 %
Per person	23 g RDI=26 %	44 g RDI=12 %	49 g RDI=49 %	707 kcal RDI=26 %	2,961 kJ RDI=26 %
Whole recipe	135 g RDI=154 %	265 g RDI=74 %	293 g RDI=296 %	4,243 kcal RDI=157 %	17,766 kJ RDI=157 %