I made these potatoes this week and my friends and Guero were crazy for them! These potatoes are sliced thin and baked in herbs with heavy cream, topped with parmesan cheese. I have made these both in a large dish for a crowd, and it ramekins for individual dishes of potatoes au gratin! Delish!

Original Recipe, by Chef Moises Carranza at the Disneyland Resort’s “Blue Bayou” Restaurant

Ingredients
1 Brown Onion–Julienne (or slice 1/16″ thin with your mandolin slicer)
1 teaspoon of butter
3 lbs Peeled and Thin Sliced Potatoes (slice 1/16″ thin with your mandolin slicer, highly recommend since you are dealing with three pounds of potatoes)
2 Cups Heavy Cream
1 Tsp Salt
1/8 T Fresh Ground White Pepper
¼ T Fresh Thyme Leaves
2 T Garlic Finely Chopped
1/8 cup Jalepeno Pepper (canned) (optional, I’ve only made the potatoes without this, and they come out glorious.
1/8 tsp Chicken Base (chicken bouillon cubes) I substitute with 1 ounce of Knorr Suiza chicken bouillon powder
1/2 cup Grated Parmesan Cheese

Instructions (for large serving dish):
1. Preheat oven to 350 F
2. slice onions and potatoes, keep separated
3. Saute onions with butter until caramelized.
4. Mix sliced potatoes, and caramelized onions and put in a buttered baking dish.
5. Mix cream, garlic, salt, white pepper, jalapenos, chicken base and thyme leaves and blend until smooth.
6. Pour blended mixture over potatoes and onions, mix and cover.
7. Bake for 2 hours or until potatoes are tender.
8. Remove potatoes from oven and sprinkle with parmesan cheese. You can also put them back in the oven, uncovered, so the cheese browns slightly. It is a matter of preference. If you choose to put these guys back in the oven, carefully watch the cheese!

Instructions with ramekins (4 individual ramekins with about a 2 cup capacity)
Ingredients:
1 tbsp butter
use 3 large potatoes
a 1/2 to 1/4 of an onion
1 cup of cream.
herbs are all the same quantities
halve the amount of cheese and jalepenos if using

1. Preheat oven to 350 F
2. slice onions and potatoes, keep separated
3. Saute onions with butter until caramelized.
4. Mix sliced potatoes, and caramelized onions together, layer them in each individual ramekin until you reach the top of the dish. make sure the bottom of the ramekin is covered. The more evenly and carefully you will your ramekins, the more tender potatoes you will have.
5. Mix cream, garlic, salt, white pepper, jalapenos, chicken base and thyme leaves and blend until smooth.
6. Pour blended mixture over potatoes and onions and cover.
7. Bake for 45 minutes or until top potatoes are tender.
8. Remove potatoes from oven and sprinkle with parmesan cheese. You can also put them back in the oven, uncovered, so the cheese browns slightly. It is a matter of preference. If you choose to put these guys back in the oven, carefully watch the cheese!

Please enjoy!

Advertisements

Recipe: Disney “Blue Bayou” Restaurant Potatoes Au Gratin

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s