Bourguignon potatoes

A recipe from cooking-ez.com

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:

Preparation	Cooking	Start to finish
35 min.	1 hour 25 min.	1 hour 55 min.

Step by step recipe

• 1: Peel and slice 1 kg potatoes, then rinse and drain.
• 2: Put in a large saucepan, add 1 litre whole milk, 1 bayleaf, 4 leaves sage and 1 garlic clove.
  Salt and pepper.
• 3: 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.
• 4: Prepare 2 onions and chop finely.
  Set aside.
• 5: 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.
• 6: Add the chopped onions...
• 7: ...and cook for a few minutes until softened.
  Take off the heat and set aside.
• 8: Bring 250 ml liquid cream to the boil in a small pan on medium heat.
• 9: Add 150 g Époisses cut into pieces.
• 10: Stir frequently until the cheese has melted.
  Take off the heat and check the seasoning.
• 11: Preheat the oven to 390°F (200°C).
  Butter a gratin dish and arrange half the potatoes in an even layer.
• 12: Add the bacon and onions.
• 13: Top with the remaining potatoes.
• 14: Pour the cream with Époisses over.
• 15: Finish with 50 g grated cheese...
• 16: ...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.

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