1. Using the dough blade, add the egg yolks, seasonings, mustard and 1 teaspoon of
the vinegar or lemon juice to food processor bowl and process until combined.
2. With the motor running, add 1 cup of oil gradually, ensuring that each addition has
been absorbed before adding more. When all the oil has been incorporated, add the
remaining vinegar or lemon juice.
Method
Potato Au Gratin
Mayonnaise
• 1/4 cup loosely packed parsley
• 125g swiss cheese cut to fit in feed
tube
• 1kg of yellow potatoes, peeled and cut
to fit in feed tube
• 1 1/2 cups of cream
• Salt & ground black pepper, to taste
• 2 egg yolks
• ½ teaspoon salt
• 1 pinch freshly ground black pepper
• 1 teaspoon Dijon mustard or ½ tsp dry
mustard
• 2 tsp white wine vinegar or lemon juice
• 1 cup light-flavoured olive oil or rice
bran oil
1. Preheat oven to 180°C and coat inside of a baking dish with cooking spray.
2. Using the chopping blade, process the parsley until finely chopped. Set aside when
done.
3. Remove the chopping blade, and insert shredding disc.
4. Feed cheese through shredding disc then set aside.
5. Remove shredding disc, and insert the slicing disc.
6. Using moderate pressure, process the potatoes through the slicing disc. This should
fill the bowl almost completely.
7. Arrange half of the sliced potatoes in the bottom of the baking dish, then sprinkle
with half of the cheese, parsley and salt and pepper.
8. Add another layer of potato, then sprinkle the remaining cheese, parsley and salt
and pepper, then carefully pour the cream over the entire dish. Cover with a sheet of
sprayed aluminium foil, coated side down.
9. Place in oven and bake for 1 hour 15 mins, then remove foil and bake for a further
10-15 minutes until brown.
Ingredients
Ingredients
Method
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