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30
8 ounces sharp cheddar cheese, cut to fit feed tube
(low fat may be used)
8 scallions, trimmed and cut into 1-inch pieces
1-1/4 cups evaporated fat free milk
3 packages (10 oz. each) frozen chopped spinach,
thawed and squeezed very dry
6 tablespoons unsalted butter, at room temperature,
cut in 1-inch pieces
1 teaspoon kosher salt
1 teaspoon freshly ground white or black pepper
Preheat the oven to 400° F. Pierce each potato several times
with a fork or knife tip; rub each potato with 1/4 teaspoon of the
olive oil. Bake the potatoes in the preheated oven until fork
tender, about 1 hour. When cool enough to handle, cut off the
top third of each potato and scoop out the flesh, leaving a
1/2 inch shell. Reserve flesh and potato shells.
Insert the shredding disc in the processor. Shred the cheddar
cheese using light pressure. Remove and reserve. Insert the
metal blade. Add the scallions and process until finely chopped,
about 5 seconds. Add the milk, spinach, butter, kosher salt, and
pepper. Process until just combined, about 10-15 seconds. Add
the reserved potato flesh and shredded cheddar cheese; pulse in
short, quick pulses until just combined. Generously fill the potato
shells with the potato-spinach mixture. Potatoes may be made
ahead to this point, covered, and refrigerated until ready to bake.
Preheat oven to 375° F. Arrange the potatoes on a jelly roll type
pan that has been lined with parchment. Bake, uncovered until
potatoes are hot and tops are golden brown, about 25-30 min-
utes (add 5-10 minutes for cold potatoes). Serve hot.
Nutritional analysis per serving:
Calories 488 (25% from fat) • carbo. 78g • pro. 16g • fat 14g • sat.
fat 4g • chol. 36mg • sod. 382mg • fiber 7g
TWO POTATO GRATIN WITH LEEKS
Yield: 16 servings
Preparation time: 15 - 20 minutes, plus 1-1/2 hours baking time
Cooking spray
4 ounces Reggiano Parmesan cheese, cut in 1-inch pieces
6 ounces good quality white or wheat bread, cut in quarters
4 tablespoons unsalted butter, divided
6 cloves garlic
3 medium onions (6 ounces each), peeled,
cut in 1 inch pieces
6 medium leeks (2 pounds), trimmed to just above the
green part
2-1/2 cups vegetable broth
2 pounds russet potatoes, peeled, cut in half crosswise
2 pounds sweet potatoes, peeled, cut in half crosswise
1-1/2 teaspoons herbes de Provence
2 teaspoons kosher salt
1 teaspoon freshly ground white or black pepper
Evenly coat a Cuisinart
®
9 x 13 inch Roast Bake Pan with
cooking spray. Preheat the oven to 425°F.
Insert the metal blade in the processor. With the machine
running, drop the Parmesan pieces through the small feed tube
and process to chop finely, 30-40 seconds; remove and reserve.
Process the bread until it is fine crumbs, about 10 seconds. With
the machine running, add 2 tablespoons of the butter and 1/4 cup
of the Parmesan cheese; process to combine, 10 seconds;
remove and reserve.
With the machine running, drop the garlic cloves through the
small feed tube and process 10 seconds to chop; scrape the
work bowl. Add the onions to the work bowl; pulse to chop,
10 times. Remove and reserve. Insert the 6 mm slicing disc; cut
the leeks to fit the feed tube vertically and arrange in the large
feed tube. Slice using medium pressure. Transfer to a bowl of
cold water and swirl to rinse well; let grit settle, then lift the sliced
leeks from the water and transfer to a colander to drain.
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