Potato Au Gratin
Method
1. Preheat oven to 180°C and coat inside of a baking dish with cooking spray.
2. Using the chopper blade , process the parsley until finely chopped. Set aside
when done.
3. Remove the chopper blade , and insert shredding disc.
4. Feed cheese through shredding disc then set aside.
5. Remove shredding disc, and insert the slicing disc.
6. Using moderate pressure, process the potatoes through the slicing disc. This
should fill the bowl almost completely.
7. Arrange half of the sliced potatoes in the bottom of the baking dish, then
sprinkle with half of the cheese, parsley and salt and pepper.
8. Add another layer of potato, then sprinkle the remaining cheese, parsley and salt
and pepper, then carefully pour the cream over the entire dish. Cover with a
sheet of sprayed aluminium foil, coated side down.
9. Place in oven and bake for 1 hour 15 minutes, then remove foil and bake for a
further 10-15 minutes until brown.
Minestrone Soup
Ingredients
•
¼
cup loosely packed parsley
• 125g Swiss cheese cut to fit in feed
• 1 kg of yellow potatoes, peeled and
cut to fit in feed tube
• 1
½
cups of cream
• Salt & ground black pepper, to
taste
Ingredients
• 3 large carrots, roughly chopped
• 1 large onion, roughly chopped
• 4 celery sticks, roughly chopped
• 1 tablespoon olive oil
• 2 garlic cloves, crushed
• 2 large potatoes, cut into small
dice
• 2 tablespoons tomato puree
• 2L vegetable stock
• 400g can chopped tomatoes
• 400g can butter or cannellini
beans
• 140g spaghetti, snapped into short
lengths
• ½ head savoy cabbage
• Crusty bread, to serve
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