Sometimes you try a recipe and, even though it tastes good, you know you’re probably never going to make it again.

Props to my husband for planning and making the NYT Meat and Potato Skillet Gratin last night.

Recipe

It was good, but very rich. I think the heavy cream and Gruyère should’ve been the tip off. (Insert clever quip about French cooking here.) Plus, it’s hard to find fresh herbs now at our grocery store. And rutabaga is also not on the shelves…

So, this was a one-time recipe, but I’m sure I will enjoy eating the leftovers.