This is a variation on the classic Dauphinoise recipe. I use a deeper dish than the usual 2 to 3-inch gratin dish, I skip the cheese, and add very thinly sliced onions and carrots to deepen the flavor without overwhelming the potato, which is the star of this tasty dish. Can sit in warm oven for a while and people *always* ask for seconds. Serve small portions; it's rich. Excellent with leeks or shallots in place of onion (just don't let the potato be overshadowed). Good accompaniment to roasts or roasted vegetables (for a vegetarian meal) and a divine leftover.

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