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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!<\/p>\n
To make it you will need:<\/strong><\/p>\n – 600 g potatoes<\/strong><\/p>\n – 1 liter liquid cream<\/strong><\/p>\n – 20 g butter<\/strong><\/p>\n – 1 garlic clove<\/strong><\/p>\n – 1 packet grated Parmesan<\/strong><\/p>\n – 2 onions<\/strong><\/p>\n – Bay leaf, thyme…<\/strong><\/p>\n – Mushrooms, porcini mushrooms (if you want to make the recipe with mushrooms)<\/strong><\/p>\n 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.<\/p>\n