Cyril Lignac's gratin dauphinois is a modern, melt-in-your-mouth version of the great French classic.
This comforting dish combines tender potatoes, smooth cream, and a subtle touch of garlic.
Perfect as a side dish or enjoyed on its own, it's a blend of tradition and indulgence, courtesy of the renowned chef 
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Why Choose Cyril Lignac's Dauphinois Gratin? 
Creamy and indulgent: a perfect balance of milk and cream.
Easy to make: accessible even to beginners.
Authentic with a modern twist: respecting tradition and the chef's tips.
Ideal for all occasions: family meals, festive dinners, or Sunday lunch.
Ingredients (serves 6)
1.2 kg firm-fleshed potatoes (Charlotte, Amandine, or Monalisa)
300 ml heavy cream (30%) 
300 ml whole milk
2 cloves garlic 
40 g butter 
1 pinch grated nutmeg (optional) 
Fine salt and freshly ground black pepper 
50 g grated Gruyère or Comté cheese (optional) 
Preparation of the Dauphinois Gratin
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