In this video from Panna, watch Food52 co-founders Merrill Stubbs and Amanda Hesser demonstrate the best way to use a mandoline to create thin, evenly sized potato slices.

F&W Editors
December 08, 2014

When it comes to slicing perfect slivers of potato for gratins, there’s only one tool for the job: the mandoline. In this video from Panna, watch Food52 co-founders Merrill Stubbs and Amanda Hesser demonstrate the best way to use a mandoline to create thin, evenly sized potato slices.

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