Cyril Lignac’s gratin dauphinois is a modern and flavorful interpretation of the French classic from the Dauphiné region. This iconic dish, made with tender potatoes, creamy sauce, and a touch of garlic, is elevated by the renowned chef’s method. Perfect as a side dish with roast meat, fish, or even as a main course with a salad, this gratin dauphinois recipe combines simplicity and refinement. Discover how to recreate this delicious dish at home by following Cyril Lignac’s tips!
Why Choose Cyril Lignac’s Dauphinoise Potatoes?
✅Creamy and indulgent: A melt-in-your-mouth texture thanks to a balanced blend of cream and milk.
👩🍳Easy to make: An accessible recipe, even for beginners, with tips from a chef.
🥔Authentic with a modern twist: Respects tradition while incorporating Cyril Lignac’s own special touches.
🎉Ideal for all occasions: Perfect for a family dinner or a festive gathering.
Ingredients (serves 6):
1.2 kg firm-fleshed potatoes (such as Charlotte, Amandine, or Monalisa)
300 ml of full-fat liquid cream (30% fat)
300 ml of whole milk
2 cloves of garlic
40g of butter (preferably high quality, such as Isigny butter)
1 pinch of grated nutmeg (optional, for a warm note)
Fine salt and freshly ground black pepper
50g of grated Gruyère or Comté cheese (optional, for a gratin crust)
Preparation of Cyril Lignac’s Gratin Dauphinois
Step 1: Prepare the potatoes
Preheat your oven to 180°C (thermostat 6).
Peel the potatoes and rinse them briefly under cold water to remove the soil.
Using a mandoline or a very sharp knife, slice the potatoes very thinly, about 1 to 2 mm thick. Do not rinse them after slicing to retain the starch, which helps thicken the sauce.
Place the slices in a large bowl and set aside.
Step 2: Prepare the cream.
In a saucepan, pour the whole milk and the liquid cream. Add a peeled and lightly crushed garlic clove to infuse its aroma.
Heat over medium heat until the mixture is simmering (do not let it boil). Remove from heat and let it steep for 10 minutes.
Remove the garlic clove, season with salt, pepper and a pinch of nutmeg (if using). Mix well.
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