There are countless potato gratin recipes, but Cyril Lignac’s version is an absolute killer. It has a flavor that stands out from traditional gratins. As a side dish or on its own with a good salad, it is guaranteed to be a success every single time!

To make it you will need:

– 600 g potatoes

– 1 liter liquid cream

– 20 g butter

– 1 garlic clove

– 1 packet grated Parmesan

– 2 onions

– Bay leaf, thyme…

– Mushrooms, porcini mushrooms (if you want to make the recipe with mushrooms)

Start by peeling the potatoes, then cut them into thin slices. Next, place the potatoes in a saucepan, add the cream, crushed garlic, bay leaf, and thyme. Bring to a gentle simmer and cook for 30 minutes.

Meanwhile, sauté the mushrooms with the onions in the butter (or just the onions if you do not want mushrooms).

Butter a gratin dish and cover the bottom with the sautéed onions (and mushrooms). Use a slotted spoon to transfer the potatoes into the dish, then pour the remaining cream from the saucepan over them. Sprinkle with Parmesan. Bake your potato gratin at 150°C (300°F) for 45 minutes! You can also make several small gratin dishes for a different presentation.

All you have to do is enjoy it, and you will see that this potato gratin recipe is not only simple but also foolproof!