A wonderful side-dish that requires a little effort ( I used a mandolin) and some planning ahead, but makes for a gorgeous presentation and a very impressive side dish. while it is similar to a potato gratin, the vertical placement of the potatoes helps to crisp the edges as the interior remains creamy and soft. The directions from the New York Times are very clear and easy to follow. I sprinkled my potatoes with chopped chives at the end
Click here for the link to the recipe.