I’ll admit I’m a kitchen geek. I love my Vitamix, my Kitchen Craft and Americraft Cookware, my Instant Pots, and my KitchenAid stand mixer. I didn’t need a Cuisinart. I just wanted one.
So this year I asked Santa for the 14 cup model, rated the best by America’s Test Kitchen for 2017. Christmas came early for me this year. Yippee!
What makes me want a food processor? I’ve had two, neither of which did what my Kitchen Cutter does (and without electricity!). Not abandoning my Kitchen Cutter, either. But there are food processors and then there is the Cuisinart. My new Cuisinart slices tomatoes! I kid you not. It grates cheese, cuts butter into brown sugar or flour, and blends creamy sauces.
Here is my lightened version of Scalloped Potatoes using my Cuisinart and a stainless steel cake pan. You can make it without a Cuisinart or cake pan, of course, but my way is fun and easy.
Lightened Scalloped Potatoes
- 2 Russet potatoes, peeled
- 2 yellow onions, peeled and halved
- 4 ounces mozzarella cheese
- 8 ounces Neufchatel cheese
- 1 cup fat-free chicken broth
- Salt and Pepper to taste
- Preheat oven to 400°F.
- Using the slicing blade to the food processor, slice potatoes and onions. Set aside.
- Switch to the grating blade. Grate mozzarella cheese. Set aside.
- Switch to the mixing blade. Combine Neufchatel cheese with the chicken broth. Process until creamy smooth.
- In a square or round baking pan, layer half the potatoes and onions. Add salt and pepper. Sprinkle with half the mozzarella cheese.
- Repeat with a second layer. Then pour the Neufchatel cheese sauce over all.
- Cover with foil and bake for 1 hour.
- Remove foil and bake an additional 10 minutes or until potatoes turn slightly golden.
- Remove pan from oven and allow to cool 10 minutes before serving.
Merry Christmas to me!