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.
57 K 4.7/5 (6 reviews)
1 hour 55 min.
Easy
9.90 €
6 people
13 IngredientsLast modified on: August 12th 2021
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
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 1 litre whole milk, 1 bayleaf, 4 leaves sage and 1 garlic clove.
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 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.
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.
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.
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 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.
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 % |
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)
Potatoes
Like these other recipes: Gratin Comtois, Grated potato cakes, Roast potatoes "à la provençale", Endives "bonne femme", Gratin of potatoes with morels and yellow wine, ... See them all 84
Whole milk
Like these other recipes: Cauliflower "moelleux" in ramekins, Coconut-vanilla cream for Elsa , Poached eggs with spinach and Comté milk, Canadian rice pudding, Auvergne gratin, ... See them all 68
Liquid cream
Like these other recipes: Potato gratin with 3 cheeses, Crunchy blackcurrant and mascarpone cream verrine, Chocolate cream with a crunch, irish coffee mousse, Far Normandy-Brittany, Paris flan filling, ... See them all 170
Small pieces of bacon
Like these other recipes: Salad lyonnaise, Small cheese and bacon rolls , Eggs en Cocotte à la Française, Green beans with tomatoes, Crispy spinach rolls, ... See them all 41
Other recipes you may also like
Cream sauce with Vin Jaune
This sauce made with Vin Jaune ("yellow wine") is emblematic of Comtoise cuisine from Eastern France. It combines the smoothness of cream with the slight acidity and typical flavour of the Vin Jaune. The tricky aspect of cooking with Vin Jaune is that its fugitive flavour tends to disappear when cooked for any length of time. You will notice that this recipe uses a particular way of finishing the sauce to limit this loss of flavour. October 3rd 2018242 K4 50 min.
How to prepare spinach
For most people (and me most of all), spinach brings back bad memories of canteens... But, well prepared, it's a fine and delicate vegetable which goes remarkably well with scrambled eggs, fish, and many another things. Here are two ways of preparing it. June 5th 20153.41 M3.5 1 hour 9 min.
Pâté de campagne
Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked. October 3rd 20192.12 M 23.7 7 hours 55 min.
How to prepare cabbage
Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne. December 31th 20131.14 M 13.4 45 min.
Cubed salad
For this fun salad, all the ingredients are cut into small dice, hence the name. August 4th 2014105 K4.3 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-26)
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.