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.
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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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