OXO Handheld Mandoline Review
Overall I really enjoyed this product. I used it to slice potatoes and it went so much faster than if I had sliced with a regular knife. I was also able to achieve the desired thickness quite easily! I will definitely be using this tool again.
Recipe Used
Sicilian-Style Potato Gratin
Ingredients
1 garlic clove, halved
Olive oil for brushing plus 4 Tbs.
2 C. chopped onions
Coarse kosher salt
2 1/4 lb. russet potatoes, peeled, very thinly sliced
8 Tbs. (packed) grated Pecorino Romano cheese, divided
3 Tbs. drained capers
2 C. low-salt chicken broth
Directions
Preheat oven to 350 degrees. Rub a 13x9x2-inch glass baking dish with cut side of garlic clove. Brush dish with olive oil. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onions, sprinkle with coarse salt, and sauté until soft and beginning to brown, stirring frequently, about 13 minutes.
Arrange 1/3 of potatoes in even layer in prepared dish. Sprinkle with coarse salt and pepper. Scatter half of onions over. Sprinkle with 2 Tbs. Pecorino Romano and 1 Tbs. capers. Repeat layering with half of remaining potatoes, coarse salt and pepper, remaining onions, 2 Tbs. Pecorino Romano, and 1 Tbs. capers. Drizzle with 1 Tbs. olive oil.
Arrange remaining potato slices over. Sprinkle with coarse salt and pepper and remaining 1 Tbs. capers. Drizzle with remaining 1 Tbs. olive oil. Pour chicken broth over. Press down firmly on potatoes to compact gratin.
Cover gratin tightly with foil and bake until potatoes are tender, about 1 hour 20 minutes. Uncover and sprinkle with remaining 4 Tbs. Pecorino Romano. Bake gratin uncovered until cheese is lightly browned, about 15 minutes. Let gratin stand 10 minutes at room temperature before serving.
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