While it looks like a delicious bowl of food, it is not “plated.”
Perhaps start with not criss crossing those carrots?

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i still use parm in mine. potatoes super thinly sliced with a mandoline, compressed and chilled after baking, cut into portions and fried before serving. i’ll take pavé any day over au gratin

Is potato pave just au gratin without the cheese?

Beef Bourguignon with a pair of potato pave stacks and sautéed pearl onions. AKA: “Julia Keller”