This Recipe is for Breakfast potatoes at Akershus

[Princesstimes2]

I just received this recipe. I requested it from Disney World. So, I thought I would share it. Does anyone have any idea what bechamel sauce is and where do you get it? Thanks for your help. I can't wait to make it.

Breakfast Potato Casserole
Served at Restaurant Akershus

Norway Pavilion, Epcot




Ingredients:


Diced Potatoes 1 ½ LBS
Shredded Potatoes 1 ½ LBS
Diced White Onions 4 ounces
Shredded Cheddar Cheese 8 ounces

(Reserve half for topping later)
Shredded Jarlsberg Cheese 8 ounces
Béchamel Sauce 13 ounces
Sour Cream 8 ounces
Salt to taste
Pepper to taste
Milk 5 ounces



Method of Preparation:



In mixing bowl combine all ingredients and mix well by hand. Place in greased or casserole non-stick pan. Sprinkle with reserved cheese on top. Cover with waxed paper and then aluminum foil. Bake in 350-degree oven for approximately 40 minutes. Remove foil and paper for last ten minutes to brown top if desired. Enjoy!!!





Yield: 6 servings

 

[Baboo]

These sound great! Bechamel sauce is just a medium white sauce made with 1/2 chicken broth, 1/2 milk and with a little minced onion in it, according to one of my cookbooks.

 

[Princesstimes2]

Thanks so much for letting me know. I am off to the grocery store.

 

[Muffin]

This is the recipe I have for Bechamel sauce:

1 stick butter
1 quart milk
12 tbsp. flour
1 tsp. salt

In double boiler over medium heat, melt butter. Add milk and salt. Then add flour by spoonsful, not all at once, stirring with a whisk the whole time you add the flour.

When the flour is incorporated, continue to whisk constantly, making sure you scrape the sides and bottom of the pan. Sauce will turn very thick when it is done.

 

[Princesstimes2]

Thanks for your help. I just posted a question for you on another thread. Which recipe did you get from tusker house? and will you post it. Thanks

 

[Princesstimes2]

muffin,
I found your post about the chicken. Thanks so much. I am going to add it to this. Just in case someone is interested. It sounds delish. Where do you order the heat sauce from?


We had this at Tusker House on our last visit, and it was excellent!

Peanut Crusted Chicken
4 oz – 6 oz Fresh skinless Chicken Breast cut in half
Marinade:
8 oz. African Peri Peri Heat Sauce
24 oz Water
4 oz Flour
1 oz Crushed Peanut
Marinade for 8 to 12 hours before serving
Season chicken breast with salt and pepper
Roll in flour with crushed peanuts
Fry at 325 degrees for 5 – 7 minutes


Jollof Rice
1 lb Rice
24 oz Water
4 oz Chicken Base
4 oz Tomato Paste
2 oz Turmeric
1 oz Cumin
2 ea Bay leaves
6 oz Chopped onion
1 oz Thyme
1 oz Rosemary
2 oz ea Red & Green Peppers (Julienne)
Mix Chicken Base, tomato paste and water. Stir in Turmeric and cumin. Pour over rice and mix well. Add thyme, rosemary, chopped onions, and bay leaves. Pour into 4" hotel pan. Cover with Baker paper and foil. Cook at 325˚ for 30 to 45 minutes. Mix in julienne red and green peppers.

The green bean recipe is basically; fresh green beans, fresh carrots and fresh mushrooms, minced garlic, salt, pepper and butter. You can steam all the vegetables about 5 minutes, add butter and serve.

 

[Muffin]

I'm so glad you found the post.

Here's the website for the sauce

http://www.perksperiperi.com/

 

[Olaf]

Has anyone actually made the recipe yet? It sounds funny to cook the potatoes with the wax paper on top. Wouldn't it melt?

 

[Beth E. (NJ)]

Both of these recipes sound yummy!

I don't think the wax paper will melt -- at least I hope not. I think it would protect the top from getting too browned.