• About Kris­ten

  What part of liv­ing bliss­fully in New York and own­ing an art gallery didn’t work for me? Well, the part that was trans­ferred to Lon­don with my husband’s job… Five years later, here we are, deliri­ously con­tent to live in the sec­ond great­est city in the world (first? sec­ond?), cook­ing, eat­ing, watch­ing our remark­able daugh­ter bring her­self up in style, and describ­ing it all here, for posterity.

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• Random Recipe

  Pota­toes au Gratin with Sage

  Pota­toes Gratin with Fresh Sage

  (serves 4)

  6 medium potatoes

  1 cup whipping cream

  1/2 cup ched­dar cheese, grated

  onion pow­der

  gar­lic powder

  sea salt

  sin­gle cream nearly to cover pota­toes (per­haps 1/2 cup)

  1 dozen sage leaves

  Peel the pota­toes and slice them super thin, either on a man­do­line or by hand.  This is a sooth­ing exer­cise for the tired and con­fused mind, because it turns out per­fectly, every slice. Put a layer in a glass or pot­tery casse­role, about 9x9 inches square or oval in a sim­i­lar size.  Pour over a bit of whip­ping cream just to cover.  Sprin­kle with some grated cheese and then sprin­kle over a dust­ing of onion pow­der and a dust­ing of gar­lic pow­der.  Repeat this process until you run out of pota­toes, then fin­ish by pour­ing enough sin­gle cream over them nearly to cover them, and arrange the sage leaves on top.

  Now, an hour and a half before you want to eat, put EVERY­THING in the oven at once.  Leave.  Come back and take the gam­mon out to rest for about 15 min­utes, cov­ered with foil.  Take out the pota­toes as well and cover to keep warm.  Turn the oven up to 220C/425F and…

  read the rest of this recipe

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