Cookaholics Bulletin Board

Linda - the gratin recipe looks delicious but very labor intensive. Of course! I presume you served it as a main course? I wonder if sweet potatoes could be subbed for the white potatoes? My husband has a thing against white potatoes...

When you cut yourself, were you using a mandoline?

Alina,
the recipe calls for the vegs. to be cut to 1/8", do I use the thin or the ultra-thin disc? (I have all the blades made for the 14 cup Cusinart). And thanks for your chart!

Ivy,
Yes, you could certainly use sweet potatoes (imo). I have an all-time favorite recipe for a two potato gratin than uses sweet mixed with YG potatoes and it is just wonderful!
And, yes, I was using my v-shaped mandolin when I cut my knuckle. I can't believe the glove didn't protect me, the injury was quite nasty and painful - it bled furiously.

Linda, I am not sure how the winter one compares the summer one. For that one I used the 8mm. Do you have access to the summer gratin recipe?

Alina,
Yes, I have made the summer veg. gratin and really, really loved it although it's actually more work than this recipe.
I'll just measure both my thin blades and see which is 1/8-inch.

I just googled it out of curiosity, and according the Amazon reviews, the 2mm disc gives perfect 1/8 inch slices. Though if you do the metric conversion it would be the 3mm.

I just googled it out of curiosity, and according the Amazon reviews, the 2mm disc gives perfect 1/8 inch slices. Though if you do the metric conversion it would be the 3mm. 3mm Medium Slicing Disc
DLC-043-1. If you don't have it you can get it on Amazon for $11.00 used or #23.50 new.

Not being a good rule follower, I would decide whether I want to be over or under and use the 2 or the 4. I've never had rutabaga that I can recall, and have never bought celery root, though I know I've had it dining out.

Thank you! I have all the discs so I'm sure to have the 2mm.
I'll try using the FP next time instead of the mandolin.

Alina - rutabaga is awesome in stews and makes a really great mashed side dish. Very popular in Canada, although most people here think it's the same as turnip.

We have rutabega every time I see it in the store. I cut it into about 1/2" cubes, boil it in salted water until tender, and serve it with butter and pepper. Absolutely delicious. It doesn't taste anything like turnips. Also very popular in Norway.

fitzie

Thank you. I did think it was similar to turnips which is one of 2 foods my father won't eat (the other is kidneys). So given that he liked everything else, we never had it and I have no real desire to try them.