Blue Bayou Potatoes Disneyland Blue Bayou Recipe 415

BLUE BAYOU POTATOES -DISNEYLAND BLUE BAYOU RECIPE - (4.1/5)

Blue Bayou Potatoes -Disneyland Blue Bayou Recipe - (4.1/5) image

Provided by MJH

Number Of Ingredients 11

Ingredients

1 ea Brown Onion Julienne
1 T Butter
3 lbs Peeled and Thin Sliced Potatoes
2 Cups Heavy Cream
1 T Salt
1/8 T Fresh Ground White Pepper
1/4 T Fresh Thyme Leaves
2 T Garlic Finely Chopped
1/8 cup Jalapeno Pepper (canned)
1/8 tsp Chicken Base (chicken bouillon cubes)
1/2 cup Grated Parmesan Cheese

Steps:

Preheat oven to 350 F Saute onions with butter until caramelized. Mix sliced potatoes, and caramelized onions and put in a buttered baking dish. Mix cream, garlic, salt, white pepper, jalapenos, chicken base and thyme leaves and blend until smooth. Pour blended mixture over potatoes and onions, mix and cover. Bake for 2 hours or until potatoes are tender. Remove potatoes from oven and sprinkle with parmesan cheese.

DISNEYLAND'S BLUE BAYOU MONTE CRISTO SANDWICH

Disneyland's Blue Bayou Monte Cristo Sandwich image

THE original. I've also posted a vegetarian version. I have had the privilege of eating this sandwich on several occasions at Blue Bayou, possibly one of the most romantic restaurants ever (fascinated by the fake fireflies!) Directions should warn not to ride Alice in Wonderland's Tea Cups' after eating this. Courtesy of Mouseplanet.com. Not diet friendly.

Provided by COOKGIRl

Categories Lunch/Snacks

Time 40m

Yield 4 sandwiches

Number Of Ingredients 19

Ingredients

12 ounces red currant jelly
1 tablespoon water
1 tablespoon half-and-half
1 (12 ounce) jar red currant jelly
1 (15 ounce) can peaches (or your choice of canned fruit. I like peaches)
2/3 cup water
1 small egg
1/2 teaspoon salt
1/8 teaspoon white pepper
2/3 cup all-purpose flour
1 3/4 teaspoons baking powder
8 slices white bread
4 slices roasted cooked turkey (1 ounce each sandwich)
4 slices tillamook swiss cheese (1 ounce each sandwich)
4 slices smoked ham (1 ounce each sandwich)
vegetable oil, for frying
confectioners' sugar, for dusting
fruit, compote
currant jelly, sauce

Steps:

CURRANT JELLY SAUCE: Combine jelly, water and half and half in blender and mix until smooth. Makes about 3/4 cup.
FRUIT COMPOTE: Combine your favorite fresh and canned fruits and chill well. Yield is about 1/2 cup per person.
BATTER: Place water, egg, salt, and pepper in a bowl and using an electric mixer, mix well at low speed. Add flour and baking powder and mix until batter is smooth. Chill.
SANDWICHES: Make 4 sandwiches, putting cheese between ham and turkey. Cut into fourths and put a toothpick through each quarter.
Heat about 6" of oil to 340 degrees in a fryer. Dip sandwiches in batter to cover all surfaces. Deep fry sandwiches until golden brown, turning as needed. An alternate way of frying it to put approximately 1/4" oil in a large pan and fry the sandwiches on both sides until crispy and brown.
Remove from oil and take out toothpicks. Drain on paper towel to remove excess oil. Sprinkle sandwiches with confectioners' sugar. Serve with fruit compote and currant jelly sauce.

Nutrition Facts : Calories 921.8, Fat 16.6, SaturatedFat 7.7, Cholesterol 93.8, Sodium 1613.7, Carbohydrate 173.2, Fiber 5.1, Sugar 98.7, Protein 26.6

BLUE BAYOU POTATOES AU GRATIN

Blue Bayou Potatoes Au Gratin image

Authentic recipe for creamy potatoes au gratin from the Blue Bayou restaurant at the Disneyland Resort in California. Chef Moises Carranza.

Provided by Carson F.

Categories Vegetable

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

3 lbs peeled and thin-sliced yukon gold potatoes
1 yellow onion, sliced
1 tablespoon butter (for baking dish)
2 cups heavy cream
1 1/4 tablespoons salt
1/8 teaspoon fresh ground black pepper
1/4 teaspoon fresh thyme leave
2 tablespoons granulated garlic
1 teaspoon jalapeno pepper, fine diced
4 ounces grated parmesan cheese

Steps:

Mix potatoes, jalepeno and onions and put in a buttered baking dish.
Mix cream, garlic, salt, black pepper and thyme leaves.
Pour mixture over potatoes and onions and cover.
Put in a 350F pre-heated oven and bake for 1-1/2 hours or until potatoes are tender.
Remove potatoes from oven and sprinkle with parmesan cheese.
Return dish to oven uncovered and bake for 10 more minutes or until brown.

Nutrition Facts : Calories 441, Fat 27.7, SaturatedFat 17.1, Cholesterol 97.8, Sodium 1351.3, Carbohydrate 39.6, Fiber 3.5, Sugar 2.3, Protein 10.4

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