Easy

Fresh cream

Onion

unit

Whole milk

Pepper

Salt

Sunflower oil

tablespoons

Potato

Epoisses

Grated Emmental cheese

Garlic

Lardon

Sage leaves

Laurel leaves

Burgundy potatoes

Peel, slice, wash, then drain 1 kg of potatoes.

Pour them into a large saucepan, add 1 liter whole milk, 1 bay leaf, 4 sage leaves and 1 clove garlic.Salt and pepper.Peel, slice, wash, then drain 1 kg potatoes.

Bring to a gentle boil, then cook until the potatoes are tender.Discard the herbs and garlic, drain, and set the milk aside to use in another savory recipe (béchamel sauce, for example).Set the potatoes aside.

Prepare 2 onions, and chop them finely.Reserve.

In a frying pan over medium heat, heat 1 tablespoon of oil and when hot add 200 g of lardons.Grill the lardons, stirring occasionally.

Add the chopped onions and cook for a few minutes until soft.Remove from the heat and set aside.

In a small saucepan over medium heat, bring 250 ml of liquid crème fraiche to a boil.

Add 150 g of Époisses cut into pieces.

And melt, stirring regularly.Remove from heat and check seasoning.

Preheat your oven to 200°C (390°F).Butter a gratin dish, and place half the potatoes in it.

Then the second half of the potatoes.

<h5>2 min</h5>Spread the Epoisses cream over the top.

Easy

115 min

Accompaniment

Cheese

Main course

Servings

6

Nutrition

/ per serving

Directions

Step #1

152 min.

Step #2

Step #3

30 min.

Step #4

5 min.

Step #5

8 min.

Step #6

4 min.

Step #7

5 min.

Step #8

1 min.

Step #9

5 min.

Step #10

2 min.

Step #11

2 min.

Step #12

2 min.

Step #13

2 min.

Step #14

2 min.

Step #15

30 min.

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