When Chef Joachim Splichal introduced lasagna made with potatoes instead of pasta at his Los Angeles restaurant, Patina, we were thrilled! At last, a new and creative (not to mention delicious) way to incorporate potatoes into a dish that before had been unheard of.

Since then, we’ve seen versions of potato lasagna appear on menus across the country. Some are featured as gluten-free and others are loaded with fresh veggies like mushrooms, tomatoes, asparagus spinach and kale. In most of the recipes, the potatoes are thinly sliced and either boiled or baked in advance for a few minutes to make sure they are soft enough to bite into and enjoy, but sturdy enough to be layered with sauces, cheese, veggies and even protein. With potatoes as the main ingredient, the pairing options are endless!