My husband and his line cooks don't call it a casserole—they call it a gratin. And you know what? The French name makes it taste better—even if it's the same thing! To make your first gratin in a square or oblong, oven-proof container, thinly slice 2 potatoes, grate 1 cup Gruyere or Swiss cheese, chop up a few cloves of garlic, sprinkle a few teaspoons of fresh thyme and be prepared to drizzle a tablespoon of cream for an incredible "Dinner #2." Working in thirds, arrange a layer of seasoned potato rounds on the bottom of the dish, sprinkle with chopped garlic, add thinly-sliced skirt steak or pork, sprinkle cheese and repeat. Finish with touch of cream. Your meat and potatoes never had it so good!