Root Vegetable Gratin

1.Adjust the runway of the Cuisinart® Mandoline to the lower position and fit with the shredding blade set to the ¹∕16-inch setting.

2.Cut potatoes in half lengthwise. Secure the potato with the food holder on the uncut side and shred the potatoes on the mandoline. Shred the onion in the same fashion.

3.Squeeze all excess liquid out of the potatoes and onion by wrapping them in a clean towel and gently wringing. Place in a bowl; add the flour, parsley, salt and pepper; toss to mix thoroughly. Stir in the egg.

4.Set a large skillet over medium-high heat. Add 2 to 3 tablespoons oil and swirl to coat the inside of the pan. Form pancake mixture into scant ¼-cup amounts, continuing to squeeze out any excess liquid. Place no more than 4 cakes evenly spaced in skillet. Press down on top to flatten to about ¼-inch thickness. Cook for about 4 to 5 minutes, carefully flipping halfway through, or until crispy and light brown.

5.Repeat with remaining pancake mixture, adding more oil as needed (you want to use plenty of oil, being sure that the pan is never dry, or your pancakes will burn).

6.Transfer to a paper-towel-lined tray or plate. You may also keep pancakes warm on a rack in a 200ºF oven until ready to serve.

Nutritional information per pancake (based on 12 pancakes):

Calories 83 (54% from fat) • carb. 8g • pro. 1g • fat 5g • sat. fat 1g

• chol. 16mg • sod. 214mg • calc. 15mg • fiber 1g

A delicious alternative to the traditional potato gratin.

Makes 8 to 10 servings

2pounds mixed root vegetables (a colorful mix of peeled white and sweet potatoes, yams, rutabaga, turnips, butternut squash and fennel works well)

1tablespoon extra virgin olive oil or unsalted butter, plus more for baking pan and foil

1 small shallot, peeled and sliced

½teaspoon sea or kosher salt, divided

¼teaspoon freshly ground black pepper, divided

½teaspoon fresh thyme leaves (about 2 average stems; or use ¼ teaspoon dried thyme)

pinch freshly grated nutmeg

1cup heavy cream

2ounces Gruyère, shredded

1.Preheat oven to 400°F.

2.Adjust the runway of the Cuisinart® Mandoline to the lower position and fit with the straight edge blade set to the ¹∕8-inch setting and slice the vegetables. Reserve.

3.Put the tablespoon of olive oil/butter in a medium sauté pan set over medium heat. Once hot, add the shallot with a pinch each of the salt and pepper. Sauté until softened. Add the thyme, nutmeg and cream. Bring to a simmer and reduce by about ¹∕³, until thickened slightly.

4.Brush a 9-inch round or square pan with oil/butter. Layer half of the sliced vegetables, then sprinkle with half of the remaining salt and pepper. Pour half of the cream mixture on top, then top with ½ of the cheese. Repeat with remaining ingredients.

5.Butter a sheet of foil and press the buttered side onto the top layer of vegetables. Put in the preheated oven and let bake for 30 minutes. Uncover and then bake for an additional 20 minutes, or until golden on top.

6.Let gratin rest for at least 15 minutes before serving.

Nutritional information per serving (based on 10 servings):

Calories 171 (62% from fat) • carb. 13g • pro. 4g • fat 12g • sat. fat 7g

• chol. 39mg • sod. 176mg • calc. 102mg • fiber 2g