Wednesday, May 16, 2012

Disneyland Cooking! French Market Four Cheese Gratin

   It is rainy in the tri-state area.  When it gets rainy, I get really cozy, and basically dream about food all day long.  I'm sure a lot of you relate to this feeling.  Being homesick for Disneyland at the same time (can you be homesick for a place that you've only been to once?) I decided to try my hand at the highlight meal of our recent trip.
   The four cheese gratin at Disneyland's French Market is a testament to that resorts amazing counter service options.  Not only is it cheesy/gooey/salty also has a nice portion of cauliflower and shitake mushrooms throughout.  It comes with a terrific melange of vegetables on the side, as well as a so so cornbread.

French Market...le sigh. 

more after the jump...

Disneyland version.....yum, yum, yum.

   I'd like to formally state that I DID NOT intend on blogging about this culinary adventure, and though I'm a terrific cook, I've never tried to write down my own recipes.  So, my wording may be a little "off". 

French Markets Four Three Cheese Vegetable Gratin:

4 tbls. butter
1 small yellow onion
2 cloves garlic
1/4 cup flour
1 pint milk
4 oz. sharp cheddar cheese 
4 oz. smoked gouda
1 tablespoon prepared mustard (spicy brown works best...)
2 cups chopped cauliflower
2 cups quartered shitake mushrooms (white mushrooms would also work fine.)
1/2 pound farfalle pasta, or any small irregular shape. 
bread crumbs (i used panko...)
asiago cheese for the top


   1- Preheat oven to 350.  Boil pasta in salted water until al not over cook. Drain, and set aside. 
   2 - Melt butter in a large pot.  Saute finely chopped onion for a minute or two. Add chopped garlic and sauté an additional minute. 
   3 - add flour, and emulsify into the butter.  (if the mixture seems a tad dry, add extra butter.)  Add milk and heat up on medium - low heat.
   4 - Add shredded cheddar and gouda 1/2 cup at a time, stirring frequently until combined. 
   5 - Add cauliflower florets, mushrooms, and mustard while mixture is GENTLY cooking, stirring constantly until cauliflower is lightly cooked. Salt and pepper appropriately. 
   6 - Add pasta to cheese mixture and transfer to a large shallow casserole dish. 
   7 - Cook in oven until bubbly.
   8 - remove, top with breadcumbs and shredded asiago cheese.  Return to oven, and broil until browed.  Be careful not to burn the top. 

my yummy version...

   As far as the vegetable melange is zucchini, yellow squash, carrots, and red bell peppers.  They are thick slices sautéed in olive oil with salt and pepper.  These can not be improved upon, and were a real treat amidst all the ice cream and other Disneyland junk food. 

   The Disney corn bread was merely ok.  Neither one of us loved it, and it was pretty dry even for cornbread.  I used this Martha Stewart recipe which was a vast improvement. 

   Let me know if you ever try this recipe, or if you would like me to adapt other Disney food!  :) 

1 comment:

  1. This looks and sounds sooo good! I really love that you recreated the entire meal, and improved it where needed. I want to make this recipe soon for my family. You did a great job it's well written and easy to follow, btw. Thanks!