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51
SIDES
Makes 12 servings
Approximate preparation time: 15 minutes plus 50
minutes for baking and 15 minutes for resting
Preheat oven to 375°F. Lightly coat an 11-inch gratin
dish with nonstick cooking spray.
Insert the large metal chopping blade into the medium
work bowl of the Cuisinart
®
Food Processor. Add the
Parmesan and chop until fine; remove work bowl and
reserve.
Insert the large metal chopping blade into the large
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)
|
carb. 28g
|
pro. 12g
|
fat 11g
|
sat. fat 5g
|
chol. 22mg
|
sod. 865mg
|
calc. 335mg
|
fiber 4g
NONSTICK COOKING SPRAY
7 OUNCES PARMESAN, CUT INTO
½-INCH CUBES
3 LARGE GARLIC CLOVES
1 SMALL ONION, CUT INTO
1-INCH PIECES
2 TABLESPOONS VEGETABLE OIL
3 TABLESPOONS UNBLEACHED,
ALL-PURPOSE FLOUR
4 CUPS REDUCED-FAT MILK
1 TABLESPOON KOSHER SALT
½ TEASPOON FRESHLY GROUND
PEPPER
½ TEASPOON FRESHLY GROUND
NUTMEG
3¾ POUNDS WHITE POTATOES,
PEELED
This traditional potato dish works well alongside any meat entrée.
POTATO GRATIN