The Ohio State Fair is just around the corner (yes...I live in Kentucky now, but an annual trek to the homeland is always in order.) One of my guilty pleasures each year at the fair is watching a demo from the Swissmar company demonstrating their Borner V-Slicer. I am a sucker for those sorts of things. Watching a head of cabbage being shredded to smithereens in a matter of seconds, seeing perfectly cut french fries happen before my very eyes....oh yes, this girl loves a good infomercial (I was stuck like glue to QVC during my last pregnancy).
10 years ago, I bought a v-slicer....at the fair. And to this very day, I use that same slicer, all-the-time. It has traveled to the jungles of Papua New Guinea with me and to the vast lands of Mongolia. In fact, I put it to great use one night to make poutine (its a yummy Canadian thing...french fries, gravy, cheese~ oh my) for 20+ people to celebrate Canada Day while in the capital city of Ulaanbaatar, Mongolia.
I have contemplated stepping up my game with an all out deluxe mandolin. But frankly, it has served me perfectly for a decade. I don't feel like I missing a thing by not investing in a mandolin.
Last week I was in dire need of a grocery shopping trip and too lazy to make one. I rummaged through the fridge and cabinets and pieced together a rather amazing little dinner, if I do say so myself. This gratin was the star of the night. Some potatoes, some blue cheese, caramelized onions, and butter; couldn't be simpler or more delicious (scroll on down for the full recipe).
Swissmar is generously giving one lucky reader a Borner V-Slicer. I must say, I am quite jealous of you guys. Those bad boys look pretty amazing.
Mine may have some miles on it, but its still going strong. And the fair is just two weeks away~ who knows...I may just have to pick up another one~ for the next 10.
Head over to Swissmar's Facebook page to read more about their amazing products. You have until Sunday night at 8 to drop a line in the comments section. What delicious food would you make using the v-slicer?
*for US and Canadian residents only. Sorry, readers from the far reaches of the world~
Blue Cheese and Caramelized Onion Gratin
4-5 large Russet Potatoes
1 cup Blue Cheese, Crumbled
3-4 Onions, sliced thinly (v-slicer or mandolin is perfect for this) and caramelized
Salt & Pepper
1. Caramelize onions in a bit of butter until soft and rich in color. Set aside.
2. Melt 1/2 stick of butter in a small bowl. Set aside.
2. With a V-slicer, mandolin, or a sharp knife, cut potatoes very thin.
3. In a cast iron skillet or oven proof pan, melt 2-3 tablespoons of butter in the bottom.
4. Starting with the potatoes, lay them in a circular pattern to cover the bottom Overlapping slightly.
5. Brush a small amount of melted butter on the potatoes and sprinkle with pepper and a dash of salt.
6. Using your fingers or a fork, strategically place some of the onions on top of the buttered potatoes.
7. Sprinkle with some of the crumbled blue cheese.
8. Add the second layer of potatoes on top of the blue cheese and continue layering until all of the ingredients are used up ending with potatoes, butter and salt and pepper.
9. On the stove top, place the pan on medium heat and cook the layered gratin until steam begins to rise. Cook for 5 minutes.
10. Transfer the pan to a preheated 375 degree oven and bake until the potatoes can easily be poked with a fork (about 25 minutes)
11. When the gratin is cooked through, turn the oven to broil and crisp the top of the gratin.
12. Cool slightly, cut into wedges and serve