This is a recipe I would have never, ever normally tried, despite the fact that it did actually look pretty good. However, two things caused me to rethink my continued ignoring of this beloved, popular, and by all accounts delicious dish. The first is the fact that the readers of this website seem fairly obsessed with potato recipes. Seriously, I hear requests for breakfast potato recipes all the time. And the second is that with Maelstrom being retired forever, to be replaced with a "Frozen" attraction, I'm feeling a little nostalgic for all things that remind me of the Norway pavilion. With all the attractions that have phased in and out over the years, Maelstrom is the one I think I'll most regret not being able to do one more time.
However, people should really give this restaurant another look. In truth, it has one of the largest, most expansive buffets on Disney property, and it's got a huge range of approachable and exotic foods for people who want to try something different, but also the classics that are not only kid-friendly, but iconic Disney foods (and of course you know I mean Mickey waffles). But if the food doesn't impress you, the ambiance certainly should... Honestly, the inside of Akershus is one of the most amazing, detailed, and flat out gorgeously authentic I've seen. It's simply stunning. You'd never in a million years think a building with such a humble looking outside would be so gorgeous on the inside.
This potato casserole recipe is one of Akershus's unique but signature dishes. Honestly, it's
Overall though, this was a great dish that was a real crowd pleaser. A somewhat fancier take on breakfast potatoes for sure, but I loved how creamy and rich it was with the hint of cheese. It was savory without being overly salty, so it's easy to pair with sweet breakfasts like Mickey waffles, while still working perfectly with the savory breakfasts like ham and eggs. Anybody who's eaten a breakfast at Akershus will recognize this flavor and maybe even look around and wonder where the Princesses are!
Preheat oven to 375.
In a saucepan, melt the butter and add the flour, whisking to form a roux. Slowly add the milk and bring up to a light boil while whisking constantly to make a Bechamel sauce. Once the sauce has thickened, allow to cool slightly, then pour over the potatoes. Mix again so the entire mixture is moistened evenly.
Pour into a greased casserole dish (use two if necessary, the layer of potatoes should not be more than 1.5 inches or so) and sprinkle reserved cheese evenly over the casserole. Cover with greased aluminum foil, being careful that the cheese doesn't come into contact with the foil, and bake for 35-45 minutes or until potatoes are softened and cooked through and casserole reaches internal temperature of 160 degrees. After casserole has cooked completely, remove the foil and allow it to bake an additional 10 minutes, or until cheese has melted and browned slightly.