A potato gratin is a useful anchor when the rest of a meal is made up of smaller dishes. Its baking dish belongs in the center of the table, where guests can serve themselves while a salad or main course passes around it.
Jennifer Segal’s version at Once Upon a Chef uses russet potatoes, heavy cream and Parmigiano-Reggiano, with optional thyme. Thin potato layers and a browned surface give the dish two different textures without a breadcrumb topping.
Balance the rest of the menu
Our suggestion is to serve the gratin with something green and sharply dressed, keeping rich sauces off the other dishes. For a weekend lunch, a simple roast and one vegetable side can be enough. At brunch, consider smaller portions beside eggs rather than building the entire spread around additional starches.
Read Segal’s complete recipe before shopping, especially her ingredient choices and guidance for checking that the potatoes are tender. Allow space in the meal plan for the bake and rest.
Recipe creator: Jennifer Segal, Once Upon a Chef. Read the full recipe. Find more ideas in our food collection.