ISO: ISO copycat recipe Bonefish Grill Au Gratin Potatoes. Anyone got a clue?
- Thread starter marianne
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In Search Of:
)Here is one from TGI Friday's though...
Ingredients:
4 large baking potatoes
3 cups Bechamel sauce
1 teaspoon salt
1/4 teaspoon white pepper
3/4 cup grated mozzarella cheese
1/4 cup grated Colby cheese
Directions:
Bake potatoes in preheated oven at 400F, until completely cooked. Cool for 30 minutes at room temperature, then slice into half-inch thick rounds. Mix together the Bechamel sauce, salt and white pepper. Add remaining ingredients. Fold in potatoes. Place mixture in covered baking dish, in an oven, at 300F for one hour or until potatoes are hot all the way through. Remove the cover and allow potatoes to brown.
This recipe for T.G.I. Friday`s Au Gratin Potatoes serves/makes 4
Ingredients:
4 large baking potatoes
3 cups Bechamel sauce
1 teaspoon salt
1/4 teaspoon white pepper
3/4 cup grated mozzarella cheese
1/4 cup grated Colby cheese
Directions:
Bake potatoes in preheated oven at 400F, until completely cooked. Cool for 30 minutes at room temperature, then slice into half-inch thick rounds. Mix together the Bechamel sauce, salt and white pepper. Add remaining ingredients. Fold in potatoes. Place mixture in covered baking dish, in an oven, at 300F for one hour or until potatoes are hot all the way through. Remove the cover and allow potatoes to brown.
This recipe for T.G.I. Friday`s Au Gratin Potatoes serves/makes 4
If I remember correctly, the serving on the dinner plate was...
a mound, like scooped up with a big ice cream scoop, and it was browned all over. That's the part I can't figure out. I'm sure it included cheddar cheese, but I think I tasted parmesan on top.
BTW, Bonefish Grill is not a bad restaurant, for a chain. Consumer Reports gave it a good rating, although it is a bit pricey. It is part of the Outback Steakhouse chain. We are spoiled here on the Gulf Coast, with local restaurants featuring fresh local seafood, and it is hard for me to understand why a chain like this can become so popular, but it was jam-packed on Sunday night.
a mound, like scooped up with a big ice cream scoop, and it was browned all over. That's the part I can't figure out. I'm sure it included cheddar cheese, but I think I tasted parmesan on top.
BTW, Bonefish Grill is not a bad restaurant, for a chain. Consumer Reports gave it a good rating, although it is a bit pricey. It is part of the Outback Steakhouse chain. We are spoiled here on the Gulf Coast, with local restaurants featuring fresh local seafood, and it is hard for me to understand why a chain like this can become so popular, but it was jam-packed on Sunday night.
marsha-tbay
Well-known member
Here's a bit of the story how Bonefish got started and why it's such a wonderful restaurant...
The guy (Chris) who started it was not new to the restaurant business. He had a dream to have a fine dining restaurant with top quality products and to duplicate. He handpicked the daughter of a friend of mine to be the one to help train in all the new restaurants across the country. He handpicked a chef from another restaurant to build the recipes.
They started the first restaurant within a mile of my house. For the first 3 years they had people lined up outside the door to eat there. You heard nothing but compliments.
Bonefish did so unbelievably well here that Chris started expanding throughout the adjoining counties.
He realized soon he had to have more capital if he was going to grow the restaurant as fast as it looked like he was being forced to. He grew up with his best friend, who is the owner of Outback Steakhouse. They met and decided to put Bonefish Grille under their umbrella so that he'd have more capital to grow faster.
Chris died in a boating accident here. Time flies so fast I can't remember what year that was, I think 3 years ago.
He had dreams for the restaurant written down and everyone involved in Bonefish are trying to follow his dream. He was very well respected in the community and with anyone who met him. He was the type of person whenever he met you, he made you feel like you were the only important person in the world.
With the first Bonefish he had a great looking, very professional menu, wonderful bread; I've been disappointed that their bread isn't as great. I've been told the original baker couldn't keep up with the demand because the restaurant was growing so fast; so they had to find bread somewhere else. The bread and menu changed, I think, after his death and I've felt bad about that.
The guy (Chris) who started it was not new to the restaurant business. He had a dream to have a fine dining restaurant with top quality products and to duplicate. He handpicked the daughter of a friend of mine to be the one to help train in all the new restaurants across the country. He handpicked a chef from another restaurant to build the recipes.
They started the first restaurant within a mile of my house. For the first 3 years they had people lined up outside the door to eat there. You heard nothing but compliments.
Bonefish did so unbelievably well here that Chris started expanding throughout the adjoining counties.
He realized soon he had to have more capital if he was going to grow the restaurant as fast as it looked like he was being forced to. He grew up with his best friend, who is the owner of Outback Steakhouse. They met and decided to put Bonefish Grille under their umbrella so that he'd have more capital to grow faster.
Chris died in a boating accident here. Time flies so fast I can't remember what year that was, I think 3 years ago.
He had dreams for the restaurant written down and everyone involved in Bonefish are trying to follow his dream. He was very well respected in the community and with anyone who met him. He was the type of person whenever he met you, he made you feel like you were the only important person in the world.
With the first Bonefish he had a great looking, very professional menu, wonderful bread; I've been disappointed that their bread isn't as great. I've been told the original baker couldn't keep up with the demand because the restaurant was growing so fast; so they had to find bread somewhere else. The bread and menu changed, I think, after his death and I've felt bad about that.
marsha-tbay
Well-known member
Oh, Marianne I KNEW you were going to ask me that, that's why I avoided it. Stacy doesn't work
anymore and hasn't for a long time (since just before Chris' death). Those potatoes are a new addition(I've not see them yet).
One time I asked her how they 'steamed' their veggies....she claimed she didn't know. I felt she knew everything about that restaurant so she could train properly and was disappointed as her mom's friend she couldn't tell me.
So when Tyler Florence gave his recipe, I was satisfied that that method reminds me of Bonefish's method.
I'll either be going there or to Colombia for my anniversary dinner next month; if I go to Bonefish, I'll try those potatoes and see if I can help you figure out what they've done....maybe the waiter would give a hint.....
anymore and hasn't for a long time (since just before Chris' death). Those potatoes are a new addition(I've not see them yet).
One time I asked her how they 'steamed' their veggies....she claimed she didn't know. I felt she knew everything about that restaurant so she could train properly and was disappointed as her mom's friend she couldn't tell me.
So when Tyler Florence gave his recipe, I was satisfied that that method reminds me of Bonefish's method.
I'll either be going there or to Colombia for my anniversary dinner next month; if I go to Bonefish, I'll try those potatoes and see if I can help you figure out what they've done....maybe the waiter would give a hint.....
marsha-tbay
Well-known member
Marianne, check out the link inside...the Pomess Au Gratin; does this sound like them?
http://www.geocities.com/napavalley/6454/pot_recipe.html
http://www.geocities.com/napavalley/6454/pot_recipe.html