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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