RECIPES
GRATIN DAUPHINOISE (SCALLOPED POTATOES)
Function: BAKE
Temperature: 350˚F (175˚C)
Cooking Time: Approximately 1 hour
Yield: 6- 8 servings
INGREDIENTS
3 pounds (1.4 kg) Yukon gold potatoes
1 ½ cups (375 ml) cream
½cup (125 ml) chicken stock salt and pepper
1 tablespoon (15 ml) butter, small dice
½cup (120 ml) shredded Fontina cheese
METHOD
1.Butter the bottom of an 11” x 7” x 2”
(28 cm x 19 cm x 6 cm) baking dish.
2.Peel and thinly slice the potatoes.
3.Layer
4.Combine the chicken stock and cream and pour over the potatoes. Cover with foil.
5.Set the wire rack at the bottom rack height position. Turn the FUNCTION dial to BAKE, Set the Temperature to 350˚F (175˚C), and the TIME to 1 hour. Press the START/CANCEL button to activate.
6.Remove the foil and top the gratin with the cheese. Leave the gratin on the baking dish and turn the FUNCTION dial to BROIL. Set the TEMPERATURE to HI and set the TIME to 7 minutes (approximately). Press START/CANCEL button to activate. Bake until the cheese is melted and golden.
ROASTED CORN ON THE COB
Function: ROAST
Temperature: 425˚F (218˚C)
Cooking Time: Approximately
Yield: 5 Roasted Corn on the Cob
INGREDIENTS
5 corn on the cob
2 ½ tablespoons (35 ml) softened butter
5 tablespoons (75 ml) freshly grated Parmesan Cheese
5 pieces of foil 10” squares (25 cm) Salt and pepper to taste
METHOD
1.Brush ½ tablespoon (7.5 ml) of softened butter on one of the cobs. Place the corn onto one of the sheets of foil. Evenly sprinkle with 1 tablespoon (15 ml) of Parmesan Cheese all around the corn. Lightly season with salt and pepper and enclose in a foil packet tightly. Repeat with remaining corns. Place all cobs onto the Breville enamel baking tray.
2.Set the wire rack at the bottom rack height position. Turn the FUNCTION dial to ROAST. Set the TEMPERATURE to 425˚F (218˚C) and the TIME to
15 minutes (approximately). Press START/CANCEL button to activate.
3.Roast the corn on the cob until tender and crisp.
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