Introduction
The Gratin Dauphinois is a timeless French classic originating from the Dauphiné region. Chef Cyril Lignac elevates this humble dish with his signature touch—creating a gratin that is incredibly creamy, delicately flavored with garlic, and beautifully golden on top. Unlike other potato gratins, the authentic Dauphinois contains no cheese in the cream mixture—the smooth texture and subtle caramelized top come purely from the perfect balance of cream, milk, and slow baking. This recipe captures the essence of French comfort food: simple ingredients, precise technique, and deep flavor.
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Ingredients
For 4 to 6 servings:
1.5 kg (about 3.3 lbs) firm-fleshed potatoes (Yukon Gold or Charlotte)
50 g (about 3½ tablespoons) unsalted butter
2 cloves garlic (1 for rubbing the dish, 1 finely minced)
500 ml (2 cups) whole milk
300 ml (1¼ cups) heavy cream
Salt, freshly ground black pepper, to taste
Freshly grated nutmeg (optional, but traditional)
Optional (for extra indulgence, though not traditional):
50 g grated Gruyère or Comté cheese (for topping)
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Instructions
1. Prepare the potatoes
Peel the potatoes and slice them thinly (about 2–3 mm thick) using a mandoline or sharp knife. Do not rinse them after slicing; the starch helps thicken the mixture naturally.
2. Infuse the milk and cream
In a saucepan, combine milk, cream, minced garlic, a pinch of salt, pepper, and a hint of nutmeg. Bring to a gentle simmer, then add the potato slices. Cook over low heat for about 10 minutes, stirring occasionally, until the potatoes start to soften slightly.
3. Prepare the baking dish
Rub the inside of a baking dish (preferably ceramic or cast iron) with a cut clove of garlic, then butter it generously.
4. Assemble the gratin
Pour the potato mixture evenly into the prepared dish, smoothing the surface. Dot the top with a few small knobs of butter. If desired, sprinkle a light layer of cheese for a gratinated finish (Cyril Lignac’s version can include a little for flavor, though traditionalists omit it).
5. Bake
Preheat the oven to 160°C (320°F). Bake the gratin for about 1 hour 15 minutes, or until the top is golden and the potatoes are tender when pierced with a knife.
If the top browns too quickly, cover loosely with foil during baking.
6. Rest before serving
Let the gratin rest for 10–15 minutes before serving. This allows the layers to settle and the cream to thicken further.
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Description
This Gratin Dauphinois is the epitome of French culinary elegance. The thinly sliced potatoes soak up the rich garlic-infused cream, forming tender, melt-in-the-mouth layers. The surface develops a subtle golden crust while remaining creamy underneath. Every spoonful offers a perfect balance of texture—soft, rich, and delicately seasoned. Cyril Lignac’s approach ensures that the dish is both refined and deeply comforting, ideal as a side to roasted meats or as a standalone centerpiece.
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Tips
Choose the right potatoes: Use firm, waxy varieties such as Charlotte, Yukon Gold, or Belle de Fontenay. They hold their shape without breaking down.
Avoid pre-rinsing: The natural starch from the potatoes helps thicken the sauce.
Low and slow baking: Gentle heat allows even cooking and prevents curdling of the cream.
Do not overload with cheese: A touch of cheese can add flavor, but too much masks the authentic Dauphinois texture.
Resting time is key: The gratin becomes creamier and more cohesive as it cools slightly.
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Variations
With onions: Add finely sliced onions between layers of potatoes for a sweeter flavor.
With herbs: Infuse the milk with thyme or bay leaves for a subtle aromatic note.
With truffle: Add a few drops of truffle oil or thin truffle shavings for an elegant twist.
Lighter version: Replace part of the cream with milk for a less rich but still smooth gratin.
Gratin Savoyard: For a more rustic version, omit cream entirely and use broth with a little cheese.
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Correction
If the gratin is too liquid, bake it a little longer to allow the cream to reduce and thicken.
If the top browns too fast, cover with foil and lower the oven temperature slightly.
If the sauce curdles, it means the heat was too high—next time, cook at a lower temperature and avoid boiling the cream mixture.
If the potatoes are undercooked, extend the baking time and check that your slices are even.
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Enjoy
Serve this Gratin Dauphinois warm, ideally alongside roast chicken, beef tenderloin, or a green salad for balance. Each bite melts in the mouth, showcasing the pure harmony of potatoes, cream, and garlic—the French art of transforming simplicity into sophistication.