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Step 4: Bake
Place the dish, uncovered, in the oven and bake for 1 to 1 hour and 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 go in easily.
If the gratin browns too quickly, cover it with aluminium foil halfway through cooking to prevent it from burning.
(Optional) For a crispier crust, place 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 allow it to firm up and the flavors to stabilize.
Serve hot, with roasted meat (such as chicken or veal), poached fish, or a green salad for a lighter meal.
Garnish with freshly chopped parsley for a touch of color.
Cyril Lignac’s tips for a successful gratin
Thin slices: Very thin slices (1-2 mm) ensure a tender texture and even cooking.
Balance between cream and milk: The 50/50 mix 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 thin layer of Gruyère cheese can give a modern gratin touch.
Garlic extract: Mixing garlic into the cream and milk mixture adds a subtle flavor without overpowering the dish.
Storage: Store the gratin in the refrigerator for 3 days. Reheat in the oven at 160°C, covered with aluminum foil, to prevent it from drying out.
Nutritional information (per serving, 6 servings)
Calories: ~350 kcal
Protein: 6 g
Carbohydrates: 30 g
Fat: 22 g
Note: Values vary depending on cheese used and cream/milk ratio.
