Cyril Lignac’s gratin dauphinois is a modern and delicious interpretation of the French classic from the Dauphiné region. This iconic dish, made with tender potatoes, creamy cream, and a hint of garlic, is enhanced by the renowned chef’s method. Perfect as an accompaniment to 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 delicacy at home by following Cyril Lignac’s tips!
Why Choose Cyril Lignac’s Gratin Dauphinois?
✅ Creamy and delicious: A melting texture thanks to a balanced blend of cream and milk.
👩🍳 Easy to make: An accessible recipe, even for beginners, with the advice of a chef.
🥔 Authentic with a modern touch: Respects tradition while incorporating tips from Cyril Lignac.
🎉 Ideal for all occasions: Perfect for a family dinner or a festive table.
Ingredients (for 6 people)
1.2 kg of firm-fleshed potatoes (Charlotte, Amandine or Monalisa type)
300 ml of whole liquid cream (30% fat)
300 ml of whole milk
2 cloves of garlic
40 g butter (preferably good quality, such as Isigny butter)
1 pinch of grated nutmeg (optional, for a warm note)
Fine salt and freshly ground black pepper
50 g 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 (gas mark 6).
Peel the potatoes and rinse them briefly under cold water to remove any dirt.
Using a mandolin or a sharp knife, slice the potatoes very thinly, about 1 to 2 mm thick. Do not rinse them after cutting to retain the starch, which helps thicken the sauce.
Place the slices in a large bowl and set aside.
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Step 2: Prepare the cream
In a saucepan, pour the whole milk and liquid cream . Add a peeled and lightly crushed garlic clove to infuse its flavor.
Heat over medium heat until the mixture simmers (do not boil). Remove from heat and let steep for 10 minutes .
Remove the garlic clove, season with salt , pepper and a pinch of nutmeg (if using). Mix well.
Step 3: Assemble the gratin
Rub a gratin dish (about 20×30 cm) with the second garlic clove cut in half to lightly flavor, then generously butter the dish with 20 g of butter .
Arrange the potato slices in even layers, overlapping them slightly for a neat presentation.
Pour the hot cream and milk mixture over the potatoes, making sure it almost covers the slices (the liquid should be level without drowning the gratin).
Spread the remaining butter (20g) in small pieces on top for a golden crust.
If you opt for a gratin version, sprinkle lightly with grated Gruyère or Comté cheese .
Step 4: Cooking
Place the dish in the oven uncovered and cook for 1 hour to 1 hour 15 minutes , until the potatoes are tender and the top is golden brown. Check the cooking by inserting the tip of a knife: it should go in easily.
If the gratin browns too quickly, cover it with aluminum foil halfway through cooking to prevent it from burning.
(Optional) For a crispier crust, broil for 2 to 3 minutes at the end of cooking.
Step 5: Service
Let the gratin rest for 5 to 10 minutes outside of the oven to allow it to firm up and the flavors to stabilize.
Serve hot, alongside roast meat (such as chicken or roast veal), poached fish, or a green salad for a light meal.
Optionally garnish with fresh chopped parsley for a pop of color.
Cyril Lignac’s Gratin Dauphinois
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Cyril Lignac’s Tips for a Successful Gratin
Thin slices : Very thin slices (1-2 mm) guarantee a melting texture and even cooking.
Cream-milk balance : The 50/50 mixture of cream and milk makes the gratin creamy without being too heavy.
No cheese for tradition : Cyril Lignac recommends sticking to the classic recipe without cheese, but a light layer of Gruyère can add a modern, gratin-like touch.
Garlic Infusion : Infusing garlic into the cream-milk mixture gives a subtle flavor without overpowering the dish.
Storage : Keep the gratin in the refrigerator for 3 days. Reheat it in the oven at 160°C, covered with aluminum foil, to prevent it from drying out.
Nutritional Information (per serving, serves 6)
Calories: ~350 kcal
Protein: 6 g
Carbohydrates: 30 g
Lipids: 22 g
Note : Values vary depending on cheese use and cream/milk proportions.
Announcement
Why Is This Recipe a Must-Have?
Cyril Lignac’s creamy gratin dauphinois is an ode to French cuisine, combining simple ingredients for a result of great finesse. The chef’s method, with its garlic infusion and perfect balance of cream and milk, guarantees a smooth texture and a comforting taste. Whether you’re a seasoned chef or a novice, this recipe is ideal for impressing your guests at a convivial dinner party or special occasion. Its versatility makes it a perfect accompaniment for any table!FAQ: Your Questions about Cyril Lignac’s Gratin Dauphinois
Can I prepare the gratin in advance?
Yes, assemble the gratin up to 24 hours in advance, cover it, and store it in the refrigerator. Bake it the same day, adding 10-15 minutes of cooking time if the dish is cold.
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Why is my gratin leaking water?
This may be due to potatoes that are too watery or too much liquid. Use firm-fleshed potatoes and do not rinse the slices after cutting to preserve the starch.
Can I freeze gratin dauphinois?
Yes, freeze it raw or cooked in a suitable dish. Defrost slowly in the refrigerator before cooking or reheating to preserve the texture.
🛒Tips to enhance your gratin dauphinois (and optimize your cooking!)
To successfully make a gratin dauphinois worthy of the greatest chefs and save time in the kitchen, it’s essential to have the right equipment. Here are some recommended tools and products, perfect for home cooking enthusiasts and ideal for equipping your modern kitchen:
Professional Mandoline – For ultra-thin and even potato slices, choose a secure stainless steel mandoline with an adjustable blade.
👉 See on Amazon
Ceramic or enameled cast iron casserole dish – A good casserole dish allows for even cooking and an elegant presentation.
👉 Discover the best casserole dishes
Quality whole cream – The choice of dairy products affects the taste: choose a whole liquid cream with 30-35% fat.
👉 Buy long-life whole cream
Connected or fan-assisted multifunction oven – For precise, unattended cooking. Ideal for gratin, meat, and pastries.
👉 See the best built-in ovens
PDO butter for an authentic taste – Isigny or Charentes-Poitou butter adds a gourmet touch to your gratin.
👉 Buy PDO butter online
Bonus: Save time with a multi-function cooking robot
If you cook regularly, a smart food processor can help you prepare everything: cutting, steaming, sauces, etc.
👉 See recommended food processors
