I need you to stop what you’re doing and go grab a piece of paper and a pen. I’ll wait.
Ok, got it? Write down these things:
4 potatoes
heavy cream
cheddar cheese
Parmesan cheese
onion
Those five ingredients, plus a few standard pantry items, is all you need to have the most OMG to-die-for potatoes. Ever. Seriously. This is the throw-away-all-your-gratin-recipes-because-this-is-all-you’ll-ever-need recipe. This is the one. The one that stops the searches. The one that makes the others run away in the fear. The one and only.
And now the backstory…
Two years ago this month (I can’t believe it’s been that long already!), we took a quick trip to Disney World. One of the restaurants we visited was ‘Ohana at Disney’s Polynesian Resort. We ended up going back there several times during our stay because the food was outstanding and the ambiance inviting. Just a total laid-back, family style, warm environment. Their menu offerings were simple food selections, real comfort food really, but done so well that you couldn’t stop yourself for going back for seconds. And maybe thirds while no one was looking. I asked for a few recipes during our visit, and you know how accommodating those folks at Disney are. By the time we returned home only a few days later, the recipes were already in my inbox, and this potato recipe was one of them.
The hardest part of the recipe? Carving out the hour and a half it needs to bake in the oven. Other than that, it could not be simpler. This one is worth it. Find the time. Creamy, tender, and soft to the bite. Surprisingly, even with the cheese in it, it doesn’t have a very heavy particularly cheesy taste. It just really lends to the overall creaminess. So stinkin’ good you’ll keep going back for more. It’s 10 pm right now, and my mouth is watering just thinking about the leftovers in the fridge.
Maui Scalloped Potatoes
Recipe courtesy of ‘Ohana, Disney’s Polynesian Resort
4 Idaho Russet potatoes, medium sized
1-1/2 cups heavy cream
1 cup shredded Cheddar cheese, firmly packed
1/3 cup Parmesan cheese
1 medium sized sweet onion, sliced thinly
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon butter
1 bunch chives, chopped
Preheat oven to 375. Wash potatoes in cold water and clean thoroughly. Pour heavy cream into a large mixing bowl. Slice the potatoes 1/8 inch thick. Add the potatoes to the mixing bowl and toss them in the heavy cream until each one is coated with cream. Add Cheddar cheese, Parmesan cheese, onion, kosher salt and freshly ground black pepper to the mixing bowl. Toss until all ingredients are evenly mixed. Grease a large baking dish with butter. Add all contents of the mixing bowl into the greased pan. Bake in the oven for 1 hour 30 minutes (mine was done at about 1 hour 10 minutes). Remove the potatoes from the oven and let stand for 5 minutes. Garnish potatoes with chopped chives and serve.
*Chef’s Note: Maui onions are preferred when making this recipe.
PRINT
I bet that is good, though I’m not a big potato fan. My grandfather was a big fan of Betty Crocker au gratin potatoes….they’re pretty good. Somehow, I’m sure these are better! :-)
Claires last blog post..In Remembrance
These look yummy! My husband, the potato guy, will love these!
a handful of ingredients is sometimes all you need – this recipe is great!
doggybloggys last blog post..salad cones
I used to hate scalloped potatoes as a kid, but recently have found a new fondness for them. This looks amazing!
Cathys last blog post..Calling all French Canadians
Fabulous potatoes – love the addition of chives here! Delicious!
Natasha – 5 Star Foodies last blog post..Studio at Laguna Beach
Those look and sound delicious. I’ll have to give them a try real soon – IF I can wait that long!
Debbies last blog post..Blueberry Cream Cheese Tarts
Oh boy. I love potato gratins. This looks amazing!
Saras last blog post..TWD: Tiramisu Cupcakes
I love a good simple potato dish. Great choice with the Russets too I have found they make the best mashed potatoes because they are mini sponges.
Finally a good use for the constantly growing chives in the garden.
Jeffs last blog post..BBQ Pork St. Louis Style Spareribs
This is one of the dishes I’ll put on my “treat” list. I had scalloped potatoes while visiting Chicago last week…it was rich, gooey and just all around tasty.
Scoops last blog post..Brainiac
We didn’t eat there when we went last year… now, you’ve got me drooling over those potatoes! Gonna have to find time to make this one soon!
Patsy Kreitmans last blog post..Cooking Light "Fried" Panko Chicken Tenders & Cajun Creole Dipping Sauce
that’s some high praise indeed! cheesy, creamy potatoes are pretty much at the top of my list of comfort foods, and i think this variation sounds (and looks) tremendous!
This sounds delicious, and it would be dangerous to have it in my kitchen. I would eat all of it!
Wow, I love scalloped potatoes!Hope you wont mind but I’d love to guide Foodista readers to your site, just add this little widget here to this post and it’s all set to go, Thanks!
YUM! I had to make these tonight after reading the recipe this morning. Is the 1 tablespoon kosher salt by any chance an error? I used 1/2 tablespoon and they were still rather salty. Delicious anyway! Thank you!
Anna – sorry it took a bit to get back here. Had to dig for the recipe and just found out, which is good since I thought I had thrown it away after typing it. It *is* definitely one tablespoon of kosher salt, and when I made it, I followed the recipe without deviating. Is it possible one of the other ingredient quantities as misread when you made it? Or maybe regular salt was used?
very proud for all these comments im the person that made those potatoes FOR TWO YEARS AT OHANAS allthough black pepper was on the recipes we gave to the guest i never use it and i made it them from the first day to the last; they were so popular that i had to make them and freeze them on my day off
Try varying cheese in the recipe. I use Havarti cheese in my scalloped potatoes and they are to die for. It gives it a nice creamy taste and takes some of the sweet out. Just a thought as I used the base of this recipe and subbed Havarti as the cheese, the kids licked the pan it was so good. Enjoy and thanks.
Chelle
This looks yummy! We go to WDW every year and eat at O’hana’s every year and I’ve never seen these brought to the table. Do you have to ask for them?
I have been there and they are great BUT……………………….
this is way too much salt in this recipe. I used the Kosher salt as called for and I could not eat them.