5.0
Owner's of the Cuisinart Blender DLC-2009CHB gave it a score of 5.0 out of 5. Here's how the scores stacked up:
56
of the cooled caramelized leeks. Repeat, ending with a layer of the potatoes.
In a large saucepan, combine the milk, cream, nutmeg, pepper and salt. Stirring, bring
this mixture to a boil. Carefully pour over the layered potatoes, leeks and cheeses. Top
evenly with the buttered crumb and cheese mixture. Loosely cover with the foil and place
in the preheated oven for 1½ hours. Test the potatoes for doneness. Depending on the
type of potato, it may take up to 2 hours until tender. When the potatoes are tender,
remove the foil and bake for 15 to 20 minutes longer, until the topping is light golden and
crispy. Allow the gratin to rest for 15 to 20 minutes before serving.
Nutritional information per serving:
Calories 248 (44% from fat) • carb. 24g • pro. 11g • fat 12g • sat. fat 7g
• chol. 39mg • sod. 396mg • calc. 337mg • fi ber 3g
Roasted Garlic and Parmesan
Twice Baked Potatoes
Do these potatoes ahead to serve with grilled lets or London Broil.
Makes 4 servings
6 garlic cloves
extra virgin olive oil
4 large baking potatoes (about 8 ounces each),
washed, pierced with a knife
2 ounces Parmesan, cut into 1-inch pieces
2 scallions, trimmed, cut into 1-inch pieces
½ cup evaporated skim milk
2 tablespoons unsalted butter, cut into 1-inch pieces
¼ teaspoon white pepper
¼ teaspoon kosher salt
Preheat oven to 400°F. Place garlic cloves in a small ovenproof ramekin and drizzle with
olive oil. Cover with aluminum foil. Lightly brush potatoes with olive oil. Place garlic and
potatoes in preheated oven; roast garlic for 30 to 40 minutes and bake potatoes until
fork-tender, about 1 hour. When cool enough to handle, cut off part of top of potato and
scoop out esh, leaving a ¼-inch thick shell. Reserve esh and skins.
Insert metal blade. With machine running drop cheese through small feed tube and
process until nely grated, about 30 seconds; reserve. Place scallions in work bowl and
process until nely chopped, about 5 to 10 seconds. Scrape work bowl. Add garlic, milk,
butter, reserved cheese, pepper and salt. Process until combined, about 12 seconds.
Add potato esh; pulse in very short quick pulses until just combined, about 10 to 12
times. Scrape bowl and pulse in very short quick pulses about 10 more times. Generously
ll skins with potato-garlic mixture. Potatoes may be made ahead to this point and
refrigerated until ready to bake.
Preheat oven to 350°F. Place potatoes in a 9-inch square baking pan and bake, uncov-
ered, until tops are golden brown and potatoes are hot, about 20 to 25 minutes.
Nutritional information per serving:
Calories 322 (28% from fat) • carb. 46g • pro. 12g • fat 10g • sat. fat 6g
• chol. 23mg • sod. 425mg • calc. 309mg • fi ber 5g
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