If I had to choose one vegetable, one food, one starch that I could live on forever without ever getting bored, it would be potatoes.
Boiled in water with salt and sour cream, mashed into purée, fried into French fries, with red sauce, or stuffed with cheese. No matter how you serve your potatoes, I’ll be happy.
My love of potatoes came from my father, who grew up in cold Lithuania, where potatoes were eaten at nearly every meal. They starred in cepelinai (steamed potato dumplings filled with meat), were served beside beet soup, cut into cubes and mixed into a wonderful Olivier salad, and of course found their way into stews and casseroles.
If you spend time abroad, you’ve probably noticed that many potatoes are sold with dirt still clinging to them. That “unclean” look is a wonderful sign that the potatoes are not only fresh, but will also keep longer because they haven’t been washed. So if you happen to come across potatoes like that here, they’re worth trying.
And a word about this recipe — it’s a kind of gratin, arranged in a beautiful spiral shape, requiring just 2 main ingredients: potatoes and cream. And from that simplicity and modesty comes a dish that is impressive, delicious, and easy to make.
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