Haggis, Neeps, and Tatties (Traditional Scottish Dish) vs Gratin Dauphinois

Both dishes rely on potato, milk, butter and nutmeg, yet put them to very different work. In haggis, neeps and tatties, the potatoes are boiled and mashed with butter, warm milk and a small pinch of nutmeg until smooth and creamy, then served beside buttery, peppery mashed swede and warm, crumbly haggis in separate mounds. Gratin Dauphinois instead layers thin potato slices in a garlicky mix of heavy cream, milk and nutmeg, baking them slowly until tender under a golden, bubbly top. One plate is about contrasting components; the other melds everything into a single rich bake.