1,478 easy and fully explained recipes, with +66K photos and 78 videos

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 €

6 people

13 Ingredients

Last modified on: August 12^th 2021

For this recipe: I want to make it (295×) I made it (326×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

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: 2,680 grams

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

Metric

Metric weight Metric volumes

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 1 kg potatoes, then rinse and drain.

Stage 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.

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 2 onions and chop finely.

Set aside.

Stage 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.

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

Stage 9 - 1 min.

Add 150 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 50 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	130 RDI=40 %	260 RDI=20 %	220 RDI=30 %	3,510 RDI=130 %	14,690 RDI: 130 %
Per 100 g	4 RDI=1 %	9 RDI=1 %	8 RDI=1 %	130 RDI=5 %	550 RDI: 5 %
Per person	20 RDI=6 %	40 RDI=3 %	40 RDI=4 %	580 RDI=20 %	2,450 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,700 k-calories (or 11,300 k-joules) per day for a man Change to a woman

Possible allergens in this recipe: Milk

How much will it cost?

For 6 people : 9.90 €
Per person : 1.65 €

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)

Other recipes you may also like

Praline

Praline is a preparation of caramelized nuts (in this case almonds), with a very characteristic flavour. Either crushed or as a paste, it is used to fill or flavour all manner of things like creams, chocolates, biscuits, etc.
August 3^rd 2012265 K3.5 55 min.

Rum babas

Rum baba is a classic French dessert, consisting of a small cake soaked in rum syrup and filled with a little Chantilly (whipped cream).
November 24^th 2013100 K3.7 3 hours 35 min.

Ice-cream Vacherin

Ice-cream vacherin is a festive French dessert. It consists of two different flavours of ice cream (blackcurrant and vanilla here) sandwiched between two circles of meringue, topped with whorls of Chantilly (whipped cream) which is then frozen. It is not too complicated, but involves a bit of work...
December 21^th 2014177 K4.5 8 hours 45 min.

Cantucci di Prato

The "Cantucci di Prato" or cookies of Prato are dry cookies with almonds, originating from the city of Prato in Italian Tuscany. Quite easy to make and delicious, they keep very well, they can be eaten alone or as an accompaniment to a dessert such as a chocolate cream for example.
May 14^th 202317 K 2 60 min.

Spinach à la Lorraine

Smoked bacon, shallots and cream to accompany spinach cooked separately, to form a very gourmet dish.
February 21^th 202413 K 35 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.