Au Gratin Potatoes
4 large potatoes, thinly sliced
½ tsp. garlic, minced
1 tbsp. butter, melted
1 tbsp. flour 1 cup half and half
¾ cup cheddar cheese, shredded and divided
¼ cup Parmigiano
-
Reggiano
½ tsp. salt
⅛ tsp. pepper chives, chopped (optional)
1.
Place sliced potatoes in the base of the MicroPro Grill.
2.
Mix the remaining ingredients except ¼ cup of the cheddar cheese in medium bowl, mix well and pour
over potatoes place cover in CASSEROLE position, microwave on high for 12 minutes, stir, sprinkle with
remaining cheese, place cover in GRILL position and cook for 3
-
5 more minutes.
3.
Sprinkle with chives if desired.
TUPPERWARE
Au Gratin Potatoes II
1. Preheat oven to 350° F/175° C.
2. In base of Mix
-
N
-
Stor Pitcher, whisk together milk, heavy cream, flour, salt, black pepper, and crushed
garlic.
3. Assemble Mandoline with straight blade and set circular knob to #2. Attach a peeled potato to food
guard and slide down Mandoline to slice.
4. In base of
II 4.3
-
Qt. Sauteuse, spread an even layer of sliced potatoes.
5. Pour approximately 1 cup of milk mixture over potatoes. Repeating layers.
6. Place cover on pan and put on stove over medium–high heat. Bring milk mixture to a boil, about
8
–
10
minutes. Transfer pan with cover to the oven and bake for 20 minutes.
7. Remove cover and add cheese, bake uncovered for an additional 20 minutes or until potatoes are fork
-
tender and cheese has browned.
8. Let rest for 10 minutes before serving.
TUPPERWARE
1 cup reduced
-
fat (2%) milk
2 cups heavy cream
2 tbsp. all
-
purpose flour
2 tsp. coarse kosher salt
½ tsp. black pepper
2
–
3
cloves garlic, crushed
3 lbs. potatoes, peeled
2 cups grated cheese; cheddar, parmesan, or gruyere
Balsamic Cucumber Salad
1.
Set Mandoline round knob to #3, triangular knob to "lock" and select the straight v
-
shaped blade insert.
Using food guider, slice both cucumbers, discarding the ends. Transfer to medium bowl.
2.
Switch Mandoline round knob to #1, and use food guider to slice onion. Add to cucumber in bowl.
3.
Add tomatoes, feta and balsamic dressing to cucumber mixture and toss gently to combine.
TUPPERWARE
2 medium cucumbers, halved
1 medium red onion, peeled
1 pint grape tomatoes, halved
6
-
oz. container feta cheese
1 cup balsamic dressing
Blueberry Corn Salad
1.
Set Mandoline round knob to #2, triangular knob to "lock" and select the straight v
-
shaped blade insert.
2.
Using a knife, cut cucumber in half and attach one half to food guider and push guider down Mandoline
to create cucumber slices.
3.
Using a knife, cut cucumber slices in half and place in medium bowl.
4.
Attach red onion to food guider and push down to slice. Add slices to medium bowl with cucumber.
5.
Add corn, blueberries, cilantro and jalapeno to bowl and toss to combine.
6.
To make dressing, combine all ingredients in Quick Shake container and shake.
7.
Add dressing to salad and toss again to combine.
TUPPERWARE
1 cucumber
½ small red onion, peeled
2 cups corn, fresh or thawed
1 cup fresh blueberries
¼ cup cilantro, chopped
1 jalapeno pepper, seeded and
chopped
Dressing
1 lime, juiced
3 Tbsp. extra virgin olive oil
2 Tbsp. honey
½ tsp. Southwest Chipotle
Seasoning
½ tsp. coarse kosher salt
¼ tsp. black pepper
