I hosted Sunday brunch last week and tried an appetizing dairy-free gratin recipe in Food and Wine. It was a hit, of course. Anything out of Food and Wine is tasty.
I was craving this dish a few days later and made some slight changes the second time around. Since there is absolutely no cheese, butter, or cream, I thought I could add some pancetta to introduce a flavor it was previously missing. Additionally, topping it with roasted tomatoes added a slight sharpness which contrasted wonderfully with the potatoes.