Cuisinart DLC-XPBC Instruction and Recipe Booklet - Page 31

8 8 1-1/4 3 6 1 1 ounces sharp cheddar cheese, cut to fit feed tube (low fat may be used) scallions, trimmed and cut into 1-inch pieces cups evaporated fat free milk packages (10 oz. each) frozen chopped spinach, thawed and squeezed very dry tablespoons unsalted butter, at room temperature, cut in 1-inch pieces teaspoon kosher salt 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 minutes (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. 30