• 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… Six years later, here we are, and I am deliri­ously con­tent to live in the sec­ond great­est city in the world (first? sec­ond?), cook­ing, eat­ing, bell­ring­ing, watch­ing our remark­able daugh­ter bring her­self up in style, and describ­ing it all here, for posterity.

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• Random Recipe

  Becky’s Cheesy Thanks­giv­ing Potatoes

  (serves at least 8, but more with other side dishes on offer)

  3 lbs/1 ½ kilos pota­toes (Maris Piper here in Eng­land is a good choice, or a Yukon Gold in the US)
  3 round shal­lots or 1 banana shal­lot, minced
  2 cups/ 474 ml grated or shred­ded Ched­dar or Dou­ble Glouces­ter cheese
  1 tsp gar­lic pow­der
  sea salt and pep­per
  3 cups/1 pint/474 ml sin­gle cream or Half and Half

  Boil pota­toes until eas­ily pierced with a fork, then peel when cool. Grate them on a coarse grater and set aside.

  Lighly oil or non­stick spray a deep glass or pot­tery casse­role dish, per­haps 9 inches in diam­e­ter and 5 inches or so high (mine is round, which is an appeal­ing shape). Scat­ter a layer of grated pota­toes on the bot­tom, then cover with a layer of cheese, a sprin­kling of shal­lot, a sprin­kle of gar­lic pow­der, and sea­son well. Repeat lay­er­ing until you have run out of ingre­di­ents, end­ing with cheese. Then pour the cream over the casserole.

  Bake at 180C, 350F until bub­bly and the cheese begins to brown, about 45 min­utes, depend­ing on the depth of…

  read the rest of this recipe

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