Great Spuds

Breakfast Potato Casserole 
Restaurant Akershus 
Norway Pavilion, Epcot 

1 1/2 Lbs Diced Potatoes 
1 1/2 Lbs Shredded Potatoes 
4 oz Diced White Onions 
8 oz Shredded Cheddar Cheese  (Reserve half for topping later) 
8 oz Shredded Jarlsberg Cheese 
13 oz Béchamel Sauce 
8 oz Sour Cream 
Salt to taste 
Pepper to taste 
5 oz Milk 

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.   

Mashed Rutaba 
Restaurant Akershus 
Norway Pavilion, Epcot 

1/2 lb Rutabaga 
1/4 lb Carrots 
1/4 lb Potatoes 
1 1/2 cup Half and Half 
1/2 oz Sugar 
Salt to taste 
Pepper, White to taste 
Nutmeg to taste 

Place rutabaga, carrots and potatoes in a pan. Add water and boil until soft;  pour off water. Bring half and half to a boil, add butter. Mix the vegetables  in the chopper; slowly add the hot mixture of cream and butter until the  rutabaga reaches the right thickness. Season to taste.   

Cheesy Potatoes 
Donald's Breakfastosaurus 
Animal Kingdom Park 

3 lbs. of shredded potatoes (Hash Browns) 
1/4 lb. of sliced onions 
1/2 cup of Nacho cheese sauce 
pinch of salt and pepper 
1/4 lb. of diced ham 
pinch of garlic and onion powder 
2 Tbsp. Butter 
3 oz. shredded cheese (your favorite) 

Sauté onions and ham in butter. Add dry ingredients, then mix in potatoes, and  let cook until a nice golden brown. In a separate container heat the Nacho  cheese sauce (microwave). After potatoes are ready, mix together and place in  an oven safe container. Top with the shredded cheese. Bake in oven for 15  minutes at 325 degrees.   

Potato and Bleu Cheese Salad 
Hollywood and Vine 
Disney-MGM Studios 

3 lb. small red skinned potatoes, quartered 
2/3 C. olive oil 
1/3 C. cider vinegar 
1/4 C. Shallots, minced 
1 T. fresh chives, chopped 
1 T. Dijon mustard 
1 t. honey 
1 t. lemon juice 
1 t. black pepper 
2 t. salt 
8 slices bacon, fried and crumbled 
1/2 C. Bleu Cheese, crumbled 
1 egg, hard boiled and grated 

Cook potatoes until tender. Drain. Season with salt and pepper and cool down.  Whisk oil, vinegar, shallots, chives, mustard, honey, lemon juice, salt and  pepper until well blended. Fold potatoes with dressing, adjust seasoning.  Sprinkle salad with bacon, Bleu cheese and egg.   

Red Skin Potato Salad 
Plaza Restaurant 
Magic Kingdom Park  

2 pounds red potatos, small 
2 cups spanish onions, chopped 
1 1/2 tablespoons Lawry's seasoned salt 
5/8 cup white vinegar 
5/8 cup canola oil 
1 tablespoon pepper or coarsely ground peppercorns 
1/2 cup water 
7 1/2 tablespoons granulated sugar 

Cook potatoes and cut into quarters while warm. Mix all other ingredients and  add warm potatoes. Refrigerate overnight.    

Mashed Redskin & Sweet Potatoes 
1900 Park Fare 
Grand Floridian Resort 

Yield: 10 1-Cup Servings 
2 1/2 lbs. red skin potatoes 
3/4 lb. sweet potatoes, peeled 
12 tablespoons butter, softened 
1 tablespoon kosher salt 
1/2 tsp. ground white pepper 

Wash and cut both potatoes into uniform size pieces. Place potatoes in a  large saucepan filled with salted cold water. Bring water to a simmer and  cook potatoes until they can be easily pierced with a fork. Drain potatoes  and return them to the pan and place over medium heat and stir around to dry  out excess water. Place potatoes and butter in the bowl of an electric  mixer*. Begin whipping on low speed. Continue mixing until butter is  incorporated. Gradually increase the speed of the mixer to help make the  potatoes fluffy. Add the salt and pepper. Taste and adjust seasoning as  desired. If potatoes are too dry you can add hot milk to adjust the  consistency.  *Potatoes may also be mashed by hand in the pot that they were cooked in if  an electric mixer is not available. Do not use a food processor for mashed  potatoes as it will cause them to become a gluey, sticky mess.   

Blue Bayou Au Gratin Potatoes 
Disneyland California 

3 lbs Potatoes (baking) , peeled and thin sliced 
1 Onion, thin sliced 

Cream Sauce for the Potatoes: 
2 cups Heavy Cream 
1/4 tsp. Whole Thyme (dry) 
2 tbs. Fresh Garlic (chopped) 
1-1/4 tsp. Salt 
1-1/4 tsp Pepper 
1 tbs. Butter 
4 oz Parmesan Cheese (grated) 

Mix onions and potatoes and put into baking dish. Mix cream, garlic, salt,  pepper, and thyme leaves. Pour mixture over potatoes and onions and cover.  Put in a pre-heated 350F degree oven, and bake for about one hour. When  potatoes are tender, remove from oven and sprinkle with parmesan cheese. Put  back in the oven uncovered and bake for ten minutes more until brown.