9
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
Perfect French Fries
The Cuisinart
®
Mandoline makes cutting perfect french fries a breeze!
Makes about 2 to 3 servings
Vegetable or peanut oil for frying
1
pound russet potatoes*
Kosher salt and freshly ground pepper to taste
1. Heat oil in a Cuisinart
®
Compact Deep Fryer to 325°F.
2. Scrub potatoes well or peel if preferred.
3. Adjust the Cuisinart
®
Mandoline to the thick julienne setting.
4. Cut potatoes in half lengthwise. Secure the potato with the food
holder on the uncut side and slice the potatoes on the
mandoline. As you slice, put the french fries into a bowl of ice
water to keep them from turning brown.
5. Once oil is ready, drain and dry the french fries completely and
thoroughly in batches. (If they are wet at all, the oil will spatter
and spit.) Fry the potatoes in small batches. Cook for about 3
minutes, remove and drain on a tray lined with a wire cooling
rack, or on layers of paper towels.
6. Increase the oil temperature to 375°F. In small batches again, fry
the potatoes for a second time, this time about 4 minutes, until
golden and crispy. Drain on fresh layers of paper towels. Season
with salt and pepper to taste when hot and serve immediately.
*Don’t forget sweet potatoes and other root vegetables, as they
make tasty fries as well.
NOTE:
French fries can be fried once in 375°F until golden
brown. Frying them twice makes them extra crispy!
Nutritional information per serving (based on 3 servings):
Calories 332 (64% from fat) • carb. 27g • pro. 3g • fat 24g • sat. fat 4g
• chol. 0mg • sod. 52mg • calc. 20mg • fiber 2g
Pommes Anna
Pommes Anna is a classic French side dish – what could be better
than potatoes and butter?
Makes about 12 servings
½
cup (1 stick) unsalted butter
2
pounds russet potatoes, peeled and stored in cold water
¾
teaspoon kosher salt
¼
teaspoon freshly ground black pepper
1. Preheat oven to 400°F.
2. Melt butter in a small saucepan. Allow to bubble slightly until a
white foam appears on the surface. Carefully skim off the white
foam then pour into a separate container, being careful to not
pour in any white solids – strain through a cheesecloth if
necessary, discarding the white solids. This is called clarified
butter and can be heated to higher temperatures without
burning.
3. Adjust the Cuisinart
®
Mandoline to the straight-edge blade set to
the
1∕
8
-inch setting. Slice potatoes using the food holder and
cover with fresh cold water.
Tip:
Potatoes slice more easily if cut in half – this way the potato
can run smoothly across the mandoline with the straight edge
surface.
4. Place a 10-inch oven safe skillet over medium to medium-low
heat and brush well with plenty of butter. Working in batches, dry
the potato slices very well with paper towels. Working in
