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 • fiber 3g

Roasted Garlic and Parmesan

Twice Baked Potatoes

Do these potatoes ahead to serve with grilled filets or London Broil.

Makes 4 servings

6garlic cloves

extra virgin olive oil

4large baking potatoes (about 8 ounces each), washed, pierced with a knife

2ounces Parmesan, cut into 1-inch pieces

2scallions, trimmed, cut into 1-inch pieces

½ cup evaporated skim milk

2tablespoons 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 flesh, leaving a ¼-inch thick shell. Reserve flesh and skins.

Insert metal blade. With machine running drop cheese through small feed tube and process until finely grated, about 30 seconds; reserve. Place scallions in work bowl and process until finely 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 flesh; 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 fill 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 • fiber 5g

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Cuisinart DLC-2009CHB manual Roasted Garlic and Parmesan Twice Baked Potatoes
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DLC-2009CHB specifications

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