Instructions: I rarely plan a menu by choosing a side dish before deciding on the entree and the other courses, but this week thats exactly what I intend to do.

My inspiration is a tempting potato and artichoke gratin.

The gratin is composed of a layer of creamy mashed Yukon Golds, which are covered with sauteed artichoke hearts and slivered Kalamata olives.

A topping of bread crumbs combined with grated Parmesan cheese and chopped parsley is added before the dish is baked.

The smooth texture of the potatoes contrasts nicely with the crispy bread crumbs. The flavors of the tubers are mild, complementing the more assertive artichokes and olives.

The first time I made this vegetable accompaniment I served it immediately, but by the third try I realized that it could be prepared a couple of hours ahead and popped in the oven when needed, a definite advantage when entertaining.

A roast leg of lamb napped with pan juices and tender little green beans

"garnish" the gratin. However, roast tenderloin of beef or roast chicken or grilled steaks or broiled lamb chops would also make excellent partners to this dish.

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