Recently, I got a mandolin, not a fancy one. This is a handheld one that works very fast and does have a protecting piece to use when you slice. I love to use it because of the speed. If I am slicing an English cucumber which is quite long, it take about thirty seconds. Granted, I move quickly but it allows for that. It has proven to be a time saver and a work saver. It is also fun to use. (as long as you don’t cut yourself)
The original recipe, I thought I was making, called for hash browns. Chopping potatoes is not what I consider fun so I opted to make a slice potato dish. Once, I deviated from that original recipe, I threw it away, and followed my instincts. I firmly believe, it is hard, to ruin a potato dish.
Off, I went to play with my new toy.
Creamy Sliced Potatoes
4 potatoes, sliced thin
1 medium onion, sliced thin
1 tablespoon olive oil or butter
1/8 teaspoon black pepper
1 cup organic vegetable broth
1 cup sour cream
1/2 cup cream cheese
1/2 cup cheddar cheese
Heat olive oil in a large skillet. Add potatoes and onions and cook for 10 minutes, mixing every two or three minutes.
Add the soup and black pepper and cook for another minute or two until soup is hot.
In a bowl, mix the sour cream, cream cheese and cheddar. Add to potato mixture and continue to mix until cheese has melted.
Make sure the liquid has cooked out.
This has a nice creamy consistency and good flavor.