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.
Step 3: Assemble the gratin
Rub a gratin dish (approximately 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, slightly overlapping them for a neat presentation.
Pour the hot cream and milk mixture over the potatoes, making sure that it almost covers the slices (the liquid should just cover the surface without drowning the gratin).
Distribute 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 for doneness by inserting the tip of a knife: it should slide in easily.
If the gratin is browning too quickly, cover it with aluminum foil halfway through cooking to prevent it from burning.
(Optional) For a crispier crust, place under the oven grill for 2 to 3 minutes at the end of cooking.
Step 5: Serving
Let the gratin rest for 5 to 10 minutes out of the oven so that it firms up and the flavors stabilize.
Serve hot, as an accompaniment to roast meat (such as chicken or roast veal), poached fish, or a green salad for a light meal.
Optionally garnish with chopped fresh parsley for a touch of colour.
Cyril Lignac’s Dauphinoise Potatoes
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 mix of cream and milk makes the gratin creamy without being too heavy.
No cheese for tradition: Cyril Lignac recommends respecting the classic recipe without cheese, but a light layer of Gruyère can add a modern gratin touch.
Garlic infusion: Infusing garlic in the cream-milk mixture gives a subtle flavor without dominating 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.
