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.
61 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=50 % | 260 RDI=20 % | 220 RDI=30 % | 3,510 RDI=180 % | 14,690 RDI: 180 % |
| 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 % |
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)
Whole milk
Like these other recipes: Potimarron and celeriac autumn soup, Italian hot chocolate , Smoky potato and potimarron gratin, Paris flan filling, Pistachio ice cream, ... See them all 69
Potatoes
Like these other recipes: Winegrowers' sausage casserole, Boulangère potatoes, Morteau sausage , Creamy "terre et mer" pots, Baked potatoes with poached egg and tuna sauce , ... See them all 90
Liquid cream
Like these other recipes: Chocolate sauce, Sautéed pork with mushrooms in a cream sauce., Tarte Normande, Household cake (Gâteau de ménage), Spring veal sauté , ... See them all 174
Small pieces of bacon
Like these other recipes: Alsatian-style salad, Beef braised in reduced red wine, Cocotte eggs with Comté, Quiche Lorraine, Breton Pie, ... See them all 41
Other recipes you may also like
Vegetable stock
Vegetable stock is a very easy and versatile basic recipe. It can be used in many different ways: for cooking rice, making soups, sauces, etc. It's a good idea to keep a supply of vegetable stock in your fridge or freezer. October 5th 2011289 K4.3 1 hour
Panettone
Panettone is a brioche-style Italian loaf, made with dried fruit (raisins and candied peel) and flavoured with left-over citrus fruit. The recipe is a bit complicated but, above all, it takes time, a great deal of time... April 15th 2020162 K5 1 day 1 hour 20 min.
Saltimbocca
Saltimbocca literally means "jumps into the mouth" in Italian. These delicious little meat rolls, made with veal, ham and sage, will do just that! July 20th 201593 K4.9 40 min.
Cajun pork with rice.
In Cajun cooking, rice dishes with meat, like the famous jambalaya, take pride of place. Here is a simplified version using marinated pork. May 6th 202086 K 2 hours 30 min.
Noisette butter
"Noisette" means hazelnut in French. Noisette butter is made by melting butter, then boiling and raising it to a high temperature until it takes on both a light brown hazelnut colour and also a characteristic nutty smell. Compared with simple clarified butter, this noisette butter has a delicate yet distinctive flavour which is a welcome addition to both savoury and sweet recipes (particularly in cakes and pastries). August 27th 2025145 K4.5 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-08)
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.