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This traditional potato dish works well alongside any meat entrée .
nonstick cookinG spray
7
p
ounces
armesan
½-
inch cubes
3
larGe Garlic cloves
1
small onion
1-
inch pieces
2
tablespoons veGetable oil
3
tablespoons unbleached
-
all
purpose flour
4
cups reduced
1
tablespoon kosher salt
½
teaspoon freshly Ground
pepper
½
teaspoon freshly Ground
nutmeG
3¾
pounds white potatoes
peeled
POTATO GRATIN
makes 12 servings
minutes for baking and 15 minutes for resting
Preheat oven to 375°F. Lightly coat an 11-inch gratin
,
cut into
dish with nonstick cooking spray.
Insert the large metal chopping blade into the medium
,
cut into
work bowl of the Cuisinart
Parmesan and chop until fine; remove work bowl and
reserve.
,
Insert the large metal chopping blade into the large
-
fat milk
work bowl. With machine running, drop the garlic cloves
through the small feed tube to chop. Add the onions
and pulse to chop, about 8 to 10 pulses.
Put the oil into a 6-quart saucepan and place over
medium heat. Once oil is heated add the flour and stir
,
over heat for about 1 minute. Add the onion mixture.
Cook until soft, about 3 minutes. Slowly whisk in the
milk with salt, pepper and nutmeg and bring to a
simmer until thickened. Remove pan from heat.
Replace chopping blade with slicing disc adjusted to
2mm and slice the potatoes. Add potatoes to saucepan
and return to medium heat. Simmer milk with potatoes
for about 10 minutes, until potatoes are cooked through
but still firm. Remove from heat and stir in ²∕ ³ of the
reserved cheese. Layer into prepared gratin dish and
top with remaining cheese. Bake in oven until tender
and golden on top, about 50 minutes. Allow gratin to sit
for about 15 minutes before serving.
Nutritional information per serving:
Calories 260 (39% from fat)
sat. fat 5g
Approximate preparation time: 15 minutes plus 50
|
|
chol. 22mg
Food Processor. Add the
®
|
|
carb. 28g
pro. 12g
|
sod. 865mg
calc. 335mg
SIDES
|
|
fat 11g
|
fiber 4g
51
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