KitchenAid PRO LINE KPFP850 series Use And Care Manual page 167

In12-inch skillet o vermedium heat, c ookbacon untilcrisp. R emove bacon, r eserving
3 tablespoons drippings; drainbacon on paper t owels, c rumble, andsetaside.
Position c hef's bowland4 mmshredding d iscinworkbowl.AddCheddar cheeses and
Parmesan cheese i n batches, cuttingto fit feedtubeif necessary. Process to shred. S et a side.
InDutch oven overhighheat, a ddwaterand172 teaspoons salt;bring to boil.Meanwhile,
position 4 mmshredding d iscin workbowl.Addpotatoes i n batches, cuttingto fit feed
tubeif necessary. Process to shred. I f desired, rinse potatoes a nddrainwell.When water
boils, a ddpotatoes; return to a boil.Cook 1 minute, o r untilcrisp-tender. Drain well.
Exchange shredding d iscfor miniworkbowlandminiblade in workbowl.Withprocessor
running, a ddparsley a ndonions through small feedtube.Process untilchopped, 2 to 3
seconds. Setaside.
Inlarge mixing bowl,combine sourcream, flour,remaining _ h teaspoon s alt,pepper, milk,
andreserved bacon drippings; mixwell.Addpotatoes, shredded c heeses, onionmixture,
andreserved bacon; tossgently to mixwell.Spread i ntogreased 1 3x9x2-inch b aking pan.
SplitFrench b read lengthwise. Butter c utsides; place cutsides t ogether. Cutinto1-inch
pieces. Exchange minibowlandminiblade for multipurpose blade inworkbowl.Add
buttered bread to workbowl.Process untilfinecrumbs f orm,5 to 8 seconds. Sprinkle
crumbmixture overpotatoes. Bake at 350 ° Ffor 60to 75 minutes, or untilgoldenbrown
andedges arebubbly.
16servings (¾cupperserving).
About330cal,12g pro,23g carb,22g totalfat, 12g satfat, 60mgchol,
430mgsod.
6 strips bacon
8 ounces extra sharp Cheddar
cheese, chilled
6 ounces smokedsharp
Cheddar cheese, chilled
2 ounces Parmesan cheese,
room temperature
2 V_ quarts water
2V_ teaspoons salt, divided
3 pounds russet potatoes
V_ cup loosely packed fresh
parsley leaves
8 green onions, cut into
l-inch pieces
3 cups sour cream
3 tablespoons all-purpose flour
3/4 teaspoon cracked
black pepper
_/_ cup milk
1 slice (3 in.) French bread
1 tablespoon butter or
margarine, softened
G_
CE
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