Scalloped

Enamel finger-smeared thick with butter Yellow onions, yellow butter, floured and browned Just add cream From roux to dream Now spice to glue that hold my world together The team assembles for its tasty mission Cheddar, gouda, mozz and more Thick sheets of ham Tubers sliced translucent Layered, latticed, clothed in white bliss Sealed deep into my black Dutch Oven Four hundred twenty-five degrees, twice boiling Every five minutes, I keep checking Time warps seconds are hours Only half done, removing the covering Top comes off, melting marbarella muck Gilded golden gruyere Splattering over spuds Swirling cheese seas Miasmic fragrant fromage tauntingly teased air Beep! Beep! Beep! It's done! Don't waste a moment Too hot to taste Bubbling lava lake Slowly crusting cheesy skin emerging from the oven Finally, the soup solidified, gooey cultured cream Ready for the fork and spoon Potatoes caked Ham baked Reality as gastro-goodness manifested dream Onto my plate, my fork, my palette, my bliss