Jeanne Murray Walker is the author of seven collection of poetry, the latest is New Tracks, Night Falling. Her poems and essays have appeared in Poetry, the Georgia Review, Image, the Atlantic Monthly, and many other journals. Among her awards are an NEA Fellowship, and a Pew Fellowship in the Art. In 2007, she was given the Glenna Luschei Prairie Schooner Prize. She recently hosted a public television documentary on poetry in the Commonwealth of Pennsylvania. A professor of English at the University of Delaware, Jeanne also teacher in the Seattle Pacific Low Residency MFA Program.
I catered for two church related events this past week, and made Ms. Walker's scalloped potatoes both times. This dish was a hit. A simple potato recipe with rich cheese sauce is a wonderful combination.
The recipe called for peeled red potatoes but I took some liberties, and kept the skins on for their beautiful color.
Thinly sliced potatoes are boiled in salted water for about 3 minutes.
Make a simple blond roux and add milk.
Add freshly grated cheddar cheese.
Pour cheese mixture over the potatoes. Cover and bake for 1 hour. Then uncover and bake until top is lightly browned.
The recipe called for peeled red potatoes but I took some liberties, and kept the skins on for their beautiful color.
Thinly sliced potatoes are boiled in salted water for about 3 minutes.
Make a simple blond roux and add milk.
Add freshly grated cheddar cheese.
Pour cheese mixture over the potatoes. Cover and bake for 1 hour. Then uncover and bake until top is lightly browned.
I'm so sorry that I can't share the recipe, but I don't have permission from the publisher... so I guess you will need to buy the book! But it's worth it. I promise.
The Spirit of Food can be purchased from:
Kay, you've touched on both of my interests: my English major side, and my culinary side. Looks like I've got some poetry to read and some cookbooks to peruse!
ReplyDeletePotatoes, cheese, and cream--what's not to love? :)
These look so good! I'm also dying to try your brownie cookies and peanut brittle ice cream pie. Yum!
ReplyDeleteI love potatoes, so this looks super delicious. Not to mention all that yummy cheese! Beautiful!
ReplyDeleteThis looks supreme Kay!! Yummy!
ReplyDeletePersonally, I also love keeping the skins on my potatoes. Beautiful pictures, and I'll have to try this recipe from my copy of that wonderful book!!
ReplyDeletemmm, looks delicious! it's hard to beat cheese and potatoes, and these photos sure whet my appetite! :)
ReplyDeleteYummy! These look great.
ReplyDeleteyum yum yum!
ReplyDeletewhenever i want to butter my mom up, i'll make her a batch of scalloped taters--she LOVES 'em. well done, kay. :)
ReplyDeleteI could live off of potatoes and these look yummy!!!
ReplyDeleteMmmm, scalloped potatoes! One of my favorites. I'll add this to my recipe book. Thanks, Kay!
ReplyDeleteYou made that recipe look and sound delicious... I think I may just have to go get this book (my culinary skills need more help than I care to admit!)
ReplyDeleteOh, YUM! Never thought of boiling the potato slices before adding the other ingredients. Gonna try this and check out The Spirit of Food.
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