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Scalloped Potatoes
Makes 4 to 6 servings
6 medium baking potatoes, peeled
2 oz Cheddar cheese
1 (11 oz) can condensed cream of Cheddar cheese soup
1 medium onion, peeled and quartered
Preheat oven to 375 degrees F. Grease a large casserole dish.
Insert coarse slicing attachment. Place potatoes, one at a time, in the wide feed tube; cut in half if
necessary. Slice into the food processor bowl. Remove and set aside.
Insert the coarse shredding attachment. Shred the cheese into the food processor bowl, remove and
set aside.
Insert the chopping blade. Add the condensed soup and onion to the food processor bowl. Pulse/chop
until onion is minced.
Arrange one layer of sliced potatoes in the bottom of the casserole dish. Spoon one layer of soup over
the potatoes. Arrange another layer of potatoes and then more soup. Continue layering until all of the
ingredients have been used. Sprinkle the shredded Cheddar cheese over the top of the casserole.
Bake until the cheese is bubbly and the potatoes fully cooked; approximately 45 minutes.
Glazed Carrots and Brussels Sprouts
Makes 8 servings
8 medium carrots, scrapped and cut into lengths to fit vertically into the feed tube
2 pints of Brussels sprouts, trimmed and halved
1 1/2 cups chicken broth
6 tablespoons butter
1/3 cup packed brown sugar
1 tablespoon ground black pepper
Insert coarse slicing attachment. Place carrots upright in the feed tube and slice into the food proces-
sor bowl.
Bring broth, butter, and brown sugar to a boil in a heavy, large sauté pan. Stir until sugar dissolves.
Add the vegetables and cook until the cooking liquid is reduced by half, and the vegetables are almost
tender.
