This is a very American recipe, salt of the earth and processed cheese. I made it for dinner on Monday and served it with Tomato-Rosemary muffins, completing the transmogriphication of a cheeseburger and fries with ketchup into something more suitable for a cold winter evening:
It’s hearty and warm and uses real ingredients, if not all terribly healthy ones. If you have a food processor for the first step and someone to help peel the potatoes, it can come together fairly quickly. If not, it can still be a relaxing process to do it manually.
When I was taking far too many classes my last semester of undergrad, a professor assigned a weekly “artist’s date” as part of our studio photography class, insisting we take at least an hour off from work to do something personally rewarding. I remember making this recipe and feeling much better about life in general as I chopped potatoes and sat down to eat.
Yield: 6-8 servings (2.5 quarts)
If the slideshow below doesn’t work for you, find the photos on my flickr stream here.