Cyril Lignac’s Dauphinoise Potatoes – An Authentic and Creamy Recipe

Step 1 — Prepare the potatoes
Preheat the oven to 180°C (350°F).
Peel and rinse the potatoes.
Slice them into thin rounds, 1 to 2 mm thick, using a mandoline (do not rinse them afterward).
Set aside in a large bowl.
Step 2 — Prepare the cream
In a saucepan, combine the milk and cream.
Add a crushed garlic clove and heat until simmering.
Remove from the heat, let it infuse for 10 minutes, then remove the garlic.
Season with salt, pepper, and nutmeg.
Step 3 — Assemble the gratin
Rub the gratin dish with the second garlic clove, then butter it generously.
Arrange the potato slices in even layers.
Pour the hot milk and cream mixture over the potatoes until it just covers them.
Dot the top with small pieces of butter and, if desired, grated cheese.
Step 4 — Baking
Bake uncovered for 1 hour to 1 hour 15 minutes, until the gratin is golden brown.
If the top is browning too quickly, cover with aluminum foil.
For a crispy crust, broil for 2–3 minutes at the end of baking 🔥.
Step 5 — Serving
Let it rest for 5 to 10 minutes before serving.
Serve hot alongside roast meat, fish, or a salad 🥗.
Add some chopped fresh parsley for a touch of color 🌿.