David Tanis is an award-winning chef and cookbook author who’s always welcome in our kitchen. He’s also been a guest on the Food Republic Today podcast. Pick up a copy of his latest collection of recipes and prepare to see vegetables in a whole new light. This classic potato gratin pairs with just about anything you might serve at a dinner party — keep this recipe handy!

I think it’s a good idea to keep a sack of potatoes on hand so you can make a gratin whenever you get the urge. It’s not so hard to do, simply a matter of slicing potatoes thin, layering them in a baking dish, and adding cream. Once you have the technique up your sleeve, you’ll find the gratin a very useful addition to your dinner party repertoire. It’s a dish with near-universal appeal, and there are virtually limitless variations, such as adding ham and cheese to this classic French gratin dauphinois.

Reprinted with permission from David Tanis Market Cooking