Potatoes of the Grape Gatherers of Burgundy

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

It was the name of this dish that first captivated me. Its charm, however, is not only in its name. Visually, gastronomically and for simplicity of assembly, Potatoes of the Grape Gatherers of Burgundy is an unrivalled dish.


  • lb (700 g) potatoes, peeled and very thinly sliced
  • 12 oz (350 g) smoked streaky bacon
  • 3 oz (75 g) grated Cheddar-type cheese
  • 12 oz (350 g) unsmoked low salt bacon
  • 3 oz (75 g) butter


    In an ovenproof dish lay half the smoked bacon. Put half the potato slices in a layer on the bacon. Sprinkle with a little cheese. Cover with the unsmoked bacon, then the rest of the potatoes and the remaining grated cheese. Finish with a layer of smoked bacon. Dot with little pieces of the butter.

    Cover with damp greaseproof paper and cook for 1 hour at gas mark 7/425°F/220°C. During the last 20 minutes of cooking time take off the paper so the whole dish develops a magnificent golden crust. Turn out onto a large warmed dish and eat very hot.