Recipe of the Month

O’HANA’S MAUI SCAL­LOPED POTATOES

WDW Magazine - - Content - BY CINDI AR­ROYO

ALOHA to all the Princes and Princesses out there!!

This month I am happy to make the Maui Scal­loped potatoes from O’hana Restau­rant at the Poly­ne­sian Re­sort for you!! WHAT ex­actly are Maui Scal­loped potatoes, you ask? Well I cer­tainly asked and re­searched, and dis­cov­ered that the “Maui” in the recipe name re­fers to the Maui Maui onion that is a va­ri­ety of su­per sweet onion—well, it’s as sweet as onions can get. (Note—“sweet onions” are sim­ply not as pun­gent—strong smelling—as other va­ri­eties)

In or­der to get the best pos­si­ble re­sults, I re­searched lo­cal sweet onions, and the sweet­est I could pur­chase lo­cally were Vi­dalia. Dur­ing my re­search, I found that there is the Walla Walla va­ri­ety avail­able in Wash­ing­ton state, and the “Texas 1015” in South­ern Texas—both pretty sweet. Of course you can get the Maui Maui Onions—via mail—straight from Hawaii. While that would have been fun, I was un­able to get some to try. I did go ahead and make the potatoes with the Vi­dalia Onions, and my fam­ily gob­bled these up—loved them so much I was asked to add them to our Thanks­giv­ing Day feast menu! And I agreed! The creami­ness and the cheesi­ness make this alone a com­fort food. The sweet­ness of the onions adds a nice, mild fla­vor. You can also add veg­gies and it be­comes a meal in a bowl! Make them tonight and you will un­der­stand why!

The dif­fi­culty is at about a 2. The hard­est part about the whole process is the slic­ing of the potatoes and onions. I used a man­dolin slicer and voila!! The task of slic­ing was done su­per fast! Ev­ery­thing was easy to “dump” to­gether and bake. Since it takes an hour you can pre­pare other din­ner items OR watch your fa­vorite Dis­ney movie for an hour!! °o° EN­JOY!!

(The sec­ond time I made this I added a lit­tle sugar [1 Tbsp] to heighten the sweet­ness and it was per­fect. I’ve also added garlic as my fam­ily loves cheese and garlic on their potatoes, and that made these even bet­ter. The EX­ACT recipe is be­low—try them EX­ACTLY as writ­ten, I am pretty sure you will just love them!)

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