Imagine this: creamy mashed potatoes topped with a golden, cheesy crust that’s perfectly crispy on the edges. That’s the magic of mashed potato gratin. It’s the kind of dish that turns any meal into something special—whether you’re serving it for a cozy dinner or as a side at a holiday feast. I’m here to walk you through everything you need to know, from the classic mashed potato gratin recipe to fun variations like a loaded mashed potato gratin or chef John’s version. Get ready to impress your guests or treat yourself to a comfort-food favorite that’s easier to make than you might think! Ready to dig in? Let’s start!
What is Mashed Potato Gratin?
Picture a comforting dish that combines the smooth creaminess of mashed potatoes with the irresistible crunch of a cheesy, golden crust. That’s mashed potato gratin! It’s essentially mashed potatoes baked to perfection with cheese, butter, and a rich, savory topping. While mashed potatoes on their own are delicious, the gratin elevates them to something even more special—creamy on the inside with that delightful crispy top that everyone loves.
So, what exactly sets mashed potato gratin apart from regular mashed potatoes? The big difference is in the preparation and presentation. Mashed potatoes are usually smooth and served immediately, but when you bake them in the oven with cheese, you get that perfect balance of softness and crispiness that defines a gratin. It’s a classic French dish, part of the au gratin family, which typically involves any food that’s topped with cheese and browned in the oven. Over time, it’s become a beloved comfort food for many!
If you’ve ever craved something cheesy and warm, mashed potato gratin is your answer. From loaded mashed potato gratin with bacon to variations like Chef John’s take on this dish, there’s a version for every taste. And whether you’re preparing a simple mashed potato gratin casserole for dinner or trying out some new mashed potato gratin recipes, this dish is guaranteed to impress. Ready to learn how to make your own? Let’s dive in!
Essential Ingredients for Mashed Potato Gratin
When it comes to mashed potato gratin, the ingredients you choose can make all the difference. It’s the perfect blend of creamy, cheesy goodness, and with the right components, you can elevate this comfort food into something extraordinary. Let’s break it down, section by section, to make sure you’re using the best ingredients for the job.
1. Potatoes: The Foundation of Your Gratin
The key to a great mashed potato gratin starts with choosing the right potatoes. Yukon Gold potatoes are the gold standard here. They have a naturally creamy texture and a slightly buttery flavor, which is ideal for this dish. If you prefer a fluffier consistency, Russet potatoes are also a great option. They’ll give your gratin a light, airy feel—though you might miss out on that velvety richness from the Yukon Golds.
2. Butter and Cream: The Richness You Crave
Butter and cream are essential for a mashed potato gratin that’s rich and indulgent. The butter adds flavor, while the cream makes everything extra smooth and creamy. When you combine these, you get that melt-in-your-mouth texture that’s so satisfying. Don’t skimp here—this is comfort food, after all!
3. Cheese: The Flavor Game-Changer
The cheese is where you can really get creative with your gratin. Gruyère is the top choice because it melts beautifully and has a nutty, savory flavor. If you like a sharper kick, Cheddar is your friend—especially if you’re making a loaded mashed potato gratin. For that crispy, golden topping, Parmesan is key. It’s the perfect finishing touch, creating a crisp and salty layer that contrasts perfectly with the creamy potatoes underneath.
4. Seasonings: Bringing It All Together
Now, let’s talk about seasonings. Of course, salt and pepper are a must, but you can go further to elevate the dish. Garlic is an absolute game-changer—whether you’re using roasted garlic for a deeper flavor or fresh garlic for a sharper taste. Fresh herbs like thyme or rosemary can add a fragrant, earthy quality to the dish. These simple additions can take your gratin from good to great.
5. Optional Ingredients: Add-Ons for Extra Flavor
If you want to get fancy (or just make your gratin a bit heartier), there are some optional ingredients to consider. Bacon bits add a savory crunch, while green onions can bring a fresh, mild onion flavor that cuts through the richness. For a loaded version, you could even throw in a bit of sour cream for extra creaminess and tang. It’s your dish—make it as simple or as indulgent as you like!
Ready to put these ingredients to use and make your own mashed potato gratin? With the right potatoes, butter, cheese, and seasonings, you’ll be on your way to a dish that’s rich, comforting, and full of flavor. Happy cooking!
The Perfect Mashed Potato Gratin Recipe
Alright, let’s talk about the perfect mashed potato gratin recipe, because we all deserve to indulge in a dish that’s not only ridiculously delicious but also super easy to make. Imagine a creamy, buttery center wrapped in a golden, cheesy crust that cracks perfectly with every scoop. I mean, can you even not love that?
Here’s the thing: a mashed potato gratin isn’t just mashed potatoes. It’s an elevated, crispy masterpiece that takes comfort food to a whole new level. The best part? You don’t need to be a professional chef to pull it off. Trust me, if you can boil potatoes, you’ve got this in the bag.
So let’s break it down, step by step, so you can nail that perfect mashed potato gratin every single time. We’re talking the kind of gratin that’ll have you wondering why you never made it sooner.
Step 1: Cooking the Potatoes
Start by boiling your potatoes in salted water. I can’t stress enough how important it is to season your water—this is your first chance to add flavor. You want your potatoes to be fork-tender but not falling apart. Overcooked potatoes = mushy gratin, and we don’t want that. A quick 10-15 minutes should do it.
Step 2: Mashing to Perfection
Here’s where it gets fun. Once your potatoes are tender, drain them well and get to mashing. I highly recommend using a potato ricer if you have one. It gives you that super smooth texture that will make your gratin creamy but not too gooey. Add your butter and cream while the potatoes are still hot so everything melts together beautifully.
Step 3: Seasoning
Now, the secret to great mashed potato gratin is the seasoning. Salt and pepper are a given, but don’t be shy with the garlic. Fresh garlic or even roasted garlic (if you want to kick it up a notch) will make your gratin sing. If you’ve got fresh herbs like thyme or rosemary, toss those in for an extra layer of flavor.
Step 4: The Cheese, Oh the Cheese
Ah, the cheese. This is where things get really good. Gruyère is my go-to because it melts like a dream and has that nutty flavor that makes everything better. But don’t stop there—add some sharp Cheddar for that tang and a little Parmesan to top it all off. The Parmesan will create that glorious, crispy golden crust we all crave.
Step 5: Layering and Baking
Now, transfer your mashed potatoes into a baking dish. Don’t be afraid to pack it in a little—this will help hold its shape. Then sprinkle a generous amount of cheese on top. For the final touch, sprinkle some more Parmesan on top for that crispy, salty crust. Bake it at 375°F (190°C) for about 30 minutes, or until you’ve got that golden, bubbly top.
Pro Tip: The Mashed Potato Consistency
Here’s a little tip from me: make sure your mashed potatoes are not too runny. The thicker they are, the better the gratin will hold together. So, if your potatoes are on the thin side, don’t be afraid to add a bit more cheese to help thicken things up.
This mashed potato gratin recipe is basically a hug in a dish. Whether you’re making a classic version or going for a loaded mashed potato gratin with bacon, the results are guaranteed to be amazing. It’s the perfect addition to your holiday spread or a cozy weekend dinner. And if you’re a fan of Chef John mashed potato gratin from Food Wishes, this recipe follows a similar structure, so you can’t go wrong.
Ready to try it? Give this recipe a go, and I promise you’ll have everyone asking for seconds (or thirds!).
Variations on Mashed Potato Gratin
There’s no denying that the classic mashed potato gratin is an unbeatable comfort food. But why stop there? This dish has so many variations that you can tailor to your taste or any occasion. Let’s dive into a few fun, creative ways to elevate your gratin experience—trust me, you’ll never look at mashed potatoes the same way again.
1. Loaded Mashed Potato Gratin
Imagine this: a gratin that takes everything you love about a loaded baked potato and makes it even better. Loaded mashed potato gratin is the kind of dish that’s both indulgent and savory, combining crispy bacon, sharp cheddar cheese, sour cream, and green onions into every bite. It’s a hearty twist on the classic, and perfect for those who like their comfort food with a little extra flavor and texture.
2. Chef John Mashed Potato Gratin (Food Wishes)
If you’re a fan of Chef John from Food Wishes, then his mashed potato gratin recipe is a must-try. It’s a beautifully simple, no-fuss version that focuses on the essentials—creamy potatoes, a perfect golden crust, and the right balance of cheese. Chef John’s tips for getting that crispy topping and velvety interior are what make this recipe stand out. It’s the ultimate comfort food, elevated with minimal effort.
3. Mashed Potato Gratin Casserole
Want to make your mashed potato gratin into a one-pan meal? Then consider turning it into a mashed potato gratin casserole. This variation allows you to layer in veggies, like roasted mushrooms, spinach, or even cooked meat, creating a hearty dish that’s perfect as a main or a side. I’ve made it this way a few times for potlucks, and it’s always the first dish to disappear!
4. Mashed Potato Au Gratin
For a slight twist on the classic, try mashed potato au gratin. The big difference? Instead of mashed potatoes, you use sliced potatoes that get baked in a creamy sauce. The result is a slightly different texture, but still that familiar cheesy, crispy finish. It’s the same concept as mashed potato gratin, but the layers of thinly sliced potatoes give the dish a bit of a different vibe. If you’re craving a more structured, layered texture, this one’s for you.
5. Vegan Mashed Potato Gratin
Yes, it’s possible to make a vegan mashed potato gratin without sacrificing the creamy goodness! Swap out butter and cream for coconut cream and plant-based butter, and you can still achieve that smooth, rich texture. You can even add some dairy-free cheese for a melty topping. It’s a great way to enjoy this comfort dish while sticking to a plant-based lifestyle, without missing out on the delicious flavor and texture.
Each of these variations offers something a little different, but they all keep that mashed potato gratin essence intact—the creamy, cheesy goodness with that irresistible crispy top. So, which version are you going to try first? Whether you’re adding bacon, veggies, or going full vegan, there’s no wrong way to make this dish your own.
Tips for Making the Best Mashed Potato Gratin
Okay, let’s talk about the secret sauce (or should I say, secret tips) to making the best mashed potato gratin. We’ve all had that moment where we pull a dish out of the oven, and it’s just… meh. No golden crust, no cheesy goodness, just a sad, runny pile of mashed potatoes. But don’t worry—I’ve got your back. I’m here to share everything I’ve learned over the years to get that perfect mashed potato gratin every time.
Start with the Right Potatoes
It all starts with the potatoes. Now, this may sound obvious, but trust me—choosing the right potato is half the battle. For a creamy and rich texture, Yukon Gold potatoes are my go-to. They’re naturally creamy and buttery, which gives your gratin that smooth texture we all crave. If you want your gratin to have a fluffier texture, go for Russets. But here’s the thing: they’re a little drier, so you’ll need a bit more butter and cream to get that same creamy consistency. Don’t worry, it’ll still taste amazing!
Season Like You Mean It
Listen, this is key: season your mashed potato gratin well. It’s so easy to forget, but that layer of seasoning is what will set your dish apart. Salt is obvious, but garlic—fresh or roasted—really takes things up a notch. A little dash of fresh thyme or rosemary can add a depth of flavor that elevates your dish from “good” to “next-level.” Taste your mashed potatoes as you go; don’t just assume they’re perfect once they’re mashed.
Cheese, Cheese, and More Cheese
Here’s where it gets fun. You can’t make a mashed potato gratin without plenty of cheese—but it’s not just about slapping anything on top. Gruyère is your best friend. It’s got that nutty, melt-in-your-mouth quality that makes it perfect for gratins. But if you want to add a little sharpness, throw in some Cheddar. And don’t forget about the crispy topping—Parmesan is your golden ticket here. A sprinkling on top before baking gives you that irresistible, crispy crust that makes everyone come back for seconds.
Get That Perfect Crust
Now, let’s talk about that golden, crispy crust. We all know that’s the real star of the show. To get it just right, don’t be shy with the cheese on top. I layer cheese on top of the mashed potatoes, and then for the final touch, I add a little extra Parmesan before baking. Bake it until it’s bubbling and golden. That’s your cue to take it out of the oven.
Don’t Overdo the Cream
Creaminess is a must, but it’s important to strike a balance. You want your mashed potato gratin to be smooth, but not runny. If your mashed potatoes are too thin, your gratin won’t hold its shape, and that’s just sad. Thicker mashed potatoes hold together better, so keep an eye on the amount of cream you use. If it’s too runny, add a little more cheese to thicken it up.
Make-Ahead Tips
Want to save time? You can totally make your mashed potato gratin ahead of time! Prepare everything up to the baking point, cover it, and refrigerate it for a day or two. When you’re ready to serve, just pop it in the oven to bake it up. No last-minute rush—perfect for holiday meals or busy weeknights!
Layering for a Mashed Potato Gratin Casserole
Feeling adventurous? Turn your mashed potato gratin into a gratin casserole by layering in some veggies (spinach, mushrooms) or even cooked meat (think bacon or sausage). It’s a one-pan meal that’s hearty, filling, and perfect for feeding a crowd. Plus, it takes your mashed potato gratin from a side dish to the main event!
Making the best mashed potato gratin isn’t about following a perfect recipe—it’s about using the right ingredients, seasoning well, and knowing your way around that cheesy, golden crust. Whether you’re making a classic mashed potato gratin, trying Chef John’s mashed potato gratin recipe from Food Wishes, or going wild with a loaded mashed potato gratin, these tips will take your dish from good to unforgettable.
Now, it’s time to get cooking! Let me know how it turns out—you’ve got this!
Creative Toppings for Mashed Potato Gratin
Alright, now let’s talk about the fun part—toppings! If you’re like me, you know that a mashed potato gratin can go from delicious to next-level with just a few creative touches. It’s all about adding those extra layers of flavor, texture, and, of course, a bit of personality. Whether you’re in the mood for something savory, crunchy, or fresh, there’s a topping that will make your mashed potato gratin shine like never before.
Picture this: You’ve just baked your mashed potato gratin to golden perfection. The cheesy crust is bubbling, and the creamy potatoes inside are calling your name. But here’s the thing—just like a little black dress needs the perfect accessories, your gratin needs its own final flourish. Let’s dive into a few of my favorite toppings that take this dish from great to unforgettable.
First up, crispy bacon bits. You know, crispy bacon is basically a universal ticket to flavor heaven. Toss a few crispy bacon crumbles on top, and you’ll get that perfect salty crunch that cuts through the creaminess of the potatoes. And for a fun twist, try Chef John’s mashed potato gratin method for making bacon bits perfectly crispy and flavorful—trust me, it’s a game changer. It’s like adding a crunchy, smoky surprise with every bite.
Another topping that’ll take your gratin to new heights? Panko breadcrumbs. Hear me out: A sprinkle of panko breadcrumbs on top before baking creates the most satisfying crispy crust. You’ll get that golden, almost crispy shell that you just can’t get enough of. Plus, it adds texture and visual appeal. Imagine cutting into that golden, bubbling top to reveal the creamy mashed potatoes underneath. Pure satisfaction.
And let’s not forget about green onions or chives. These fresh, vibrant herbs add a burst of color and a slight oniony kick that balances the richness of the gratin. I love the contrast they bring—they cut through the creaminess and make every bite feel a little lighter. Sometimes, I even throw in a bit of sour cream for that cool tanginess that pairs perfectly with the warm, cheesy goodness.
For an even heartier version, try a loaded mashed potato gratin. Add all your favorite toppings: crispy bacon, cheddar cheese, sour cream, and green onions. It’s like turning your gratin into a loaded baked potato but way more decadent. This version is perfect for family gatherings or whenever you want a side dish that steals the show.
But maybe you’re going for something a bit more sophisticated. If that’s the case, consider finishing your mashed potato gratin with a drizzle of truffle oil or a sprinkle of Parmesan cheese right before serving. This adds a subtle, luxurious flavor that’ll make everyone think you’re a professional chef.
So, which topping will you try first? A bit of bacon, a sprinkle of panko, or maybe all of the above? No matter how you top your mashed potato gratin, one thing’s for sure: it’ll be a hit at the table. Grab your ingredients, get creative, and let the magic happen. Don’t forget to share your creation with friends—everyone will be asking for your mashed potato gratin recipe next!
Common Mistakes to Avoid When Making Mashed Potato Gratin
Let’s be real: mashed potato gratin is one of those dishes that seems foolproof—until you mess it up. Trust me, I’ve been there. There’s something about the combination of creamy potatoes, gooey cheese, and that crispy, golden top that makes this dish irresistible. But if you’re not careful, it can quickly turn from glorious comfort food to a sad, soggy mess. So, before you dive in, let me share some common pitfalls that could stand in the way of your mashed potato gratin masterpiece.
One of the most heartbreaking mistakes? Overcooking the potatoes. I know, I know, it sounds like a no-brainer. But there’s something about those boiling potatoes that can easily slip from fork-tender to mushy in just a couple of minutes. If you cook them too long, your gratin will turn out too soft and lose that perfect structure you want when it bakes. Keep a close eye on them and test with a fork—they should be soft but firm enough to hold their shape.
Another thing I’ve learned the hard way is not draining the potatoes properly. You know that excess moisture that clings to your potatoes after boiling? Yeah, that’s not your friend. If you don’t drain them well, you’ll end up with a watery mashed potato gratin that’s more of a soggy casserole than the crispy, cheesy dream you were aiming for. So, after draining, let them sit for a few minutes to let any lingering water evaporate.
And here’s where a lot of people go wrong—under-seasoning. Mashed potatoes are like a blank canvas, just waiting for flavor to be added. Don’t be afraid to salt generously, especially when you’re mashing. Don’t forget the pepper, and if you’re feeling adventurous, throw in some garlic or fresh herbs. Trust me, a well-seasoned mashed potato gratin is worth its weight in gold.
Oh, and one more thing—don’t skimp on the cheese. I get it, cheese is expensive. But when it comes to mashed potato gratin, more is more. A generous layer of cheese, both inside and on top, will give you that glorious gooey center and a crisp, cheesy crust. Plus, without enough cheese, your gratin might end up a bit flat in flavor. If you’re going all in with a loaded mashed potato gratin, make sure that bacon and sour cream are matched with enough cheese to pull it all together.
Ready to make your own mashed potato gratin? Now that you know these common mistakes to avoid, you’re all set to create the ultimate gratin. Whether you’re following Chef John’s mashed potato gratin recipe or experimenting with your own variations, I’m confident your gratin will come out delicious and golden every time. Happy cooking!
Pairing Mashed Potato Gratin with Meals
Picture this: you’ve just pulled a golden, crispy mashed potato gratin out of the oven, and the smell is enough to make your mouth water. Now, the big question: What should you serve it with? Whether you’re hosting a dinner party or making a cozy family meal, mashed potato gratin is a versatile side dish that can elevate almost anything you pair it with. Let’s talk about the perfect meal pairings to take your mashed potato gratin from good to great.
First off, mashed potato gratin is that comfort food everyone loves—it’s rich, cheesy, and hearty. So, it naturally pairs well with protein-packed dishes. Think roast meats, like a juicy roast chicken, tender beef, or even a savory lamb roast. The creamy, cheesy layers of your mashed potato gratin balance out the savory richness of these meats, creating that perfect contrast in every bite.
But it doesn’t stop there. If you’re craving something a little lighter, mashed potato gratin is also an amazing side for vegetarian mains. Imagine it next to a stuffed squash or a mushroom Wellington. The earthy flavors of roasted vegetables or savory mushrooms complement the creaminess of the gratin beautifully. You get that perfect balance of textures and flavors without feeling too heavy.
And let’s not forget holiday dinners! Whether you’re preparing a mashed potato gratin casserole for Thanksgiving or serving Chef John’s mashed potato gratin recipe at Christmas, it’s always a crowd-pleaser. People flock to the mashed potato gratin like bees to honey. It’s that ultimate comfort food everyone can agree on. The cheesy, crispy topping steals the show, no matter what main dish it’s paired with.
Here’s my little secret: if you’re really looking to impress at a family dinner or a potluck, serve mashed potato gratin alongside a simple roast or grilled meats, like a steak or roasted chicken with fresh herbs. It’s guaranteed to be the star of the table. The combination of that rich, velvety interior and the crisp, golden crust makes every bite feel like a mini celebration.
So, next time you make your mashed potato gratin, think about what’s on the main menu. Whether it’s roast beef, grilled chicken, or a vegetarian dish, this creamy side will bring the whole meal together in the most delicious way.
Now that you’ve got your pairing game on point, it’s time to get cooking! What’s your go-to main course to pair with mashed potato gratin? Let me know your favorites!
FAQs About Mashed Potato Gratin
When it comes to mashed potato gratin, you might have a few burning questions. I get it—this dish looks impressive, but can feel a bit intimidating at first. Don’t worry, though! I’ve got your back with answers to some of the most frequently asked questions. Whether you’re wondering if you can prep it ahead of time, or how to get that perfect crispy crust, I’ve got the details to make sure your mashed potato gratin turns out flawless.
Can I make mashed potato gratin ahead of time?
Absolutely! If you’re looking to save time, you can prepare your mashed potato gratin the day before. Just follow the recipe until the point of baking, cover it with plastic wrap or foil, and store it in the fridge. When you’re ready to serve, pop it in the oven and bake until it’s bubbling and golden. Trust me, this makes meal planning so much easier, especially for big family gatherings or holiday meals.
What’s the difference between mashed potato gratin and mashed potatoes au gratin?
Great question! The main difference is in the preparation. Both are cheesy, creamy, and baked to golden perfection, but while mashed potato gratin uses mashed potatoes, mashed potatoes au gratin uses sliced potatoes. The au gratin version creates a slightly different texture, with layers of thinly sliced potatoes soaking up that cheesy goodness, while mashed potato gratin gives you that smooth, buttery interior you love.
Can I use other types of cheese in mashed potato gratin?
Yes, you can definitely experiment with different cheeses! Gruyère is the go-to for its melting properties and rich flavor, but you can swap in Cheddar, Parmesan, or even mozzarella for different tastes. If you’re making a loaded mashed potato gratin, feel free to go bold with extra sharp Cheddar or a mix of cheeses to get that gooey, savory bite you crave. A sprinkle of Parmesan on top will give you that irresistible crispy crust!
Can I make a vegan mashed potato gratin?
Yes, you can! If you’re following a plant-based diet or just looking for a dairy-free version, simply swap out the butter and cream for plant-based alternatives like coconut cream and vegan butter. There are also great dairy-free cheeses available that melt beautifully, so you can still get that cheesy finish. It’s a fantastic way to enjoy this comfort dish without missing out on the creamy, crispy texture that makes mashed potato gratin so irresistible.
How do I get the perfect golden crust on my mashed potato gratin?
The secret to a perfect golden crust lies in two things: cheese and patience. Make sure to layer your mashed potatoes generously with cheese, especially Parmesan, which gives that crispy, salty finish. Then bake the gratin at 375°F (190°C) until the top is bubbly and golden brown. Don’t rush it! A little extra time in the oven will give you that dreamy, crispy topping everyone loves.
What can I add to make my mashed potato gratin more exciting?
You can get super creative with add-ins! For a loaded mashed potato gratin, throw in crispy bacon, sour cream, and green onions. If you want to go a more savory route, fresh garlic or roasted vegetables like spinach or mushrooms can really elevate the flavor. And for that extra crunch, try topping your gratin with Panko breadcrumbs before baking. It adds a nice contrast to the creamy potatoes and cheese.
Can I turn my mashed potato gratin into a full meal?
Definitely! Mashed potato gratin is a great base for a casserole-style meal. You can layer in roasted vegetables like mushrooms or spinach, or even add cooked chicken or ground meat to make it a one-pan dish. It’s perfect for potlucks or when you need a hearty, comforting meal in one.
Ready to make your own mashed potato gratin masterpiece? I hope these FAQs have helped clear up any questions you had. Don’t forget to check out other variations like Chef John’s mashed potato gratin for inspiration, and enjoy creating a dish that will wow everyone at your next meal.
Conclusion
If you’ve made it this far, then you’re probably ready to dive into the world of mashed potato gratin—and I’m here for it! Whether you’ve been dreaming of that crispy, cheesy top or you’ve just discovered the magic of this creamy comfort food, mashed potato gratin is the kind of dish that turns any meal into something unforgettable.
From the classic mashed potato gratin to a loaded mashed potato gratin with bacon, the possibilities are endless. You can even try a vegan version or step it up with Chef John’s mashed potato gratin for a recipe that guarantees both a rich, velvety texture and that perfect golden crust. It’s a recipe that’s made for customizing, whether you want to throw in extra cheese, garlic, or maybe a few sprigs of fresh rosemary to elevate your dish.
So, the next time you’re looking to wow your guests or just treat yourself to some seriously delicious comfort food, don’t forget about mashed potato gratin. It’s simple, impressive, and always a hit. Ready to give it a go? Trust me, once you do, you’ll never look at mashed potatoes the same way again.
Now, go ahead, get your ingredients together, and let me know how it turns out! I’d love to hear which version of mashed potato gratin you make—whether it’s a mashed potato gratin casserole for your next potluck or a Chef John-inspired dish for dinner tonight. You got this!
