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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Rendered duck fat — confit, roast potatoes, frying, French cooking
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Rendered duck fat — confit, roast potatoes, frying, French cooking
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Heat oven to 400 degrees F. Cook first 3 ingredients in saucepan on medium heat until cream cheese spread is melted and mixture comes to boil, stirring constantly with whisk. Reserve 2 Tbsp. bacon. Layer half each of the potatoes, onions and remaining bacon in 13x9-inch baking dish sprayed with cooking spray; repeat layers. Add cream cheese sauce; cover. Bake 1-1/2 hours or until potatoes are tender and top is golden brown, uncovering and topping with shredded cheese and reserved bacon for the last 10 min.