Ingredients (6 servings)
1.2 kg firm potatoes (Charlotte, Amandine or Monalisa)
300 ml portioned cream (30% fat)
300 ml whole milk
2 cloves of garlic
40 g butter (preferably high-quality, e.g. Isigny butter)
1 pinch grated nutmeg (optional, for a warming flavour)
Fine salt and freshly ground black pepper
50 g grated Gruyère or Comté cheese (optional, for a gratin base)
Preparing Cyril Lignac’s Dauphinois gratin
Step 1: Prepare the potatoes
Preheat the oven to 180°C (gas mark 6).
Peel the potatoes and rinse them briefly under cold water to remove any dirt.
Slice the potatoes very thinly using a mandolin or a sharp knife, approximately 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.
Step 2: Prepare the cream:
the recipe on the next page
