One of the most traditional and popular vegetable slicer is the mandolin vegetable slicer. However many people are put off purchasing this form of vegetable slicer as not only do they not know how to use it but also how to clean it. In fact many people believe they are dangerous implements although if used and looked after carefully are safer than traditional knifes.

First you need to prepare your fruit or vegetable by washing them and cutting them into roughly the correct size for the mandolin surface plate. Then adjust the mandolin so that it has the required blade for the cut you wish to make. Eg. Julienne.

Then place the mandolin on a dry kitchen surface top ensuring it will not slip. Put the produce you wish to slice in the food holder and push the produce away from yourself in a backward and forwards motion.

Cleaning

Rinse and loose food from the mandolin and carefully remove the blade. Then you can either wash with warm soapy water or place in your dishwasher. It is recommended that you carefully wash the blades by hand as they can become blunted by being washed in a hot dishwasher. Ensure you store the blades in one of your kitchen storage canisters for safe retrieval when required.

Recipe for Potatoes au gratin

INGREDIENTS
6 Potatoes (medium)
3 cups Milk
3 Tbsp. Flour
3 Tbsp. Unsalted butter
3/4 tsp. Sea salt
1/4 tsp. Black pepper
4oz Shredded Cheese
Margarine or Butter

PREPARATION

Preheat oven to 350 degrees. Grease 3 quart pan with margarine or butter.
Slice potatoes using the 1.5 mm slicing insert, food holder, and food guide.
Layer pan with 2 sliced potatoes, sprinkle with 1/4 teaspoon of salt and top with 1 table spoon of flour.
Repeat this process twice more. Pour milk over layers.
Top with shredded cheese to make au gratin potatoes.
Bake 1 hour 15 minutes covered.
Uncover and bake 15-20 additional minutes to brown.