Place the dish uncovered in the oven and bake 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 burning.
(Optional) For a crispier crust, place it under the broiler for 2 to 3 minutes at the end of cooking.
Step 5: Serving
Let the gratin rest for 5 to 10 minutes outside the oven to firm up and allow the flavors to stabilize.
Serve hot, alongside roasted meat (such as chicken or roast veal), poached fish, or a green salad for a light meal.
Garnish with chopped fresh parsley for a touch of color, if desired.
Cyril Lignac’s Dauphinoise Potatoes
Cyril Lignac’s Tips for a Perfect Gratin
Thin Slices: Very thin slices (1-2 mm) guarantee a melt-in-your-mouth 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, gratinéed touch.
Garlic Infusion: Infusing garlic in the cream-milk mixture gives a subtle aroma without overpowering the dish.
Storage: Keep the gratin in the refrigerator for up to 3 days. Reheat it in the oven at 160°C (325°F), covered with aluminum foil to prevent it from drying out.
Nutritional Information (per serving, for 6 people)
Calories: ~350 kcal
Protein: 6 g
Carbohydrates: 30 g
Fat: 22 g
