Russet Potato

We weren't sure what would result from pouring an egg-and-yogurt mixture over a gratin of potatoes. The answer? A thin layer of tangy custard that just melts into the gratin. Like a much more sumptuous version of the sour-cream-topped baked potato, this dish is a welcome change of pace.

Replacing this Czech dish's traditional pork stuffing with confit duck results in a much shorter cooking time without sacrificing any mouthwatering flavor.

If you soak the dried chiles in the morning, they'll be ready by evening.

It may appear very oily at first, but this dish comes together in the end without being the least bit heavy. We realize that not everyone will have 3 colanders on hand. You can also toss the vegetables with salt and let them drain in large bowls.

Bubble and Squeak This British dish is said to have been named after the sounds that the potato and cabbage mixture makes as it fries.

This recipe takes a classic hash and turns it inside out — the potatoes aren't used in the hash, but under it.

Asopao de Pollo Angel Rodriguez of New York, New York, writes: "My family in Puerto Rico used to make this asopao for special occasions or when we needed something to eat while fishing by the river. This dish is made with sofrito, a flavor base in Latin American cooking.

Fresh black truffles are worth the splurge. They are available at some specialty foods stores and from Urbani Truffles (215-699-8780; urbanitruffles.com). Black truffles in jars are sold at specialty foods stores and Italian markets; the most flavorful are European winter black truffles.

To make these celery root latkes a little easier, you can shred the potatoes, onions, and celery root in a food processor with the shredding disk.

Diane Brown Savahge of Los Angeles, California, writes: "I'm a part-time restaurant manager and food writer, and occasionally I teach cooking classes. One piece of advice I always share with my students is to keep the ingredients list short — you don't need to empty out your refrigerator to make a great meal. You just need a few quality ingredients with bold flavors."

Chunks of tender cauliflower and potato tossed with Indian spices give this stuffing a lovely, distinctive texture and flavor.

Pommes allumettes There are two temptations in this recipe that you need to resist: Do not use a small pot for frying the potatoes — the oil will bubble up and overflow, which is extremely dangerous. And do not try to cook the potatoes in fewer than 6 batches or they won't get crisp enough. Because the timing for this menu can be complicated, we recommend that you make the potatoes ahead. They are just as delicious at room temperature as they are when hot.