The Food That Made Me

8/15/2026

Kids, there will be one dish made by the people in your life that would be your favorite. I don’t fully recall when the first time was that I had that dish. It was one of the first things that my brother-in-law had made for me. I did ask him for the recipe during my college years. Honestly, it is a little more frustrating now because of adult lactose intolerance. Thank you, Jesus, that Lactaid has been invented.

Oh, those tiny little white ramekins are so cute. I recall making it for some friends during college, and the potato slices weren’t cooked completely through. I told you that I remember my mistakes more than my successes.

Here’s how you make it (exact recipe from the chef himself):

Ingredients

Gruyere cheese

Russet potato (brown)

red onion

Heavy whipping cream

crushed croutons

1. Peel potato and slice into 1/4 inch slices
2. Cut onions loosely into strips
3. Mix 1 small bowl of heavy cream with 1/2 teaspoon of salt and pepper
4. Dice gruyere cheese
5. In a small ramekin, coat with a small amount of olive oil
6. Put a layer of potatoes on the bottom, then add a layer of onion, then a layer of cheese
7. Repeat again
8. Add heavy cream to half full
9. Coat with croutons
10. Put on 400deg oven for 35 min

Additional Comments:

1. I would add to use a fork to poke through the potato to make sure they are cooked through.
2. The cheese and heavy cream’s emulsion may break. I’m not sure why that happens, though.

Result: A later iteration, the crispy bacon bits always hit the spot. Heavy cream, good. Potatoes, good. Cheese, good.