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Recipe: Eats From the Epcot Food and Wine Festival Cranberry Bog

Welp, the awesome 2013 Epcot Food and Wine Festival is coming to a close! It’s been a great 45 days of eats, treats, drinks and, of course, cranberries. ;-)

Ocean Spray Cranberry Bog at the Epcot Food and Wine Festival

The Ocean Spray Cranberry Bog was back again this year! You’ll remember the fun we had IN the BOG last year, and we got the chance again this year to traipse around in the berries for a bit…and sample some super yum eats…

Cocktail Party set up INSIDE the bog :-)

…and drinks!

Vodka, Cranberries, and Dancing Water!

And while we bid a fond farewell to the festival and that awesome Bog for another year, I thought it would be fun to share a great, wintry recipe that might carry the Festival fun through another couple of months for you! ;-) Cranberries (and CHEEZ!!!) are highlighted, of course. Here we go!

Craisin, Bacon, and Brie Potato Gratin

Serves 6-8

Ingredients
1 ½ pound Yukon potatoes, scrubbed but not peeled
1 teaspoon unsalted butter
¼ pound raw bacon, chopped and cooked
½ pound fairly firm Brie, rind removed, cut into cubes
2/3 cup Craisins
Salt and freshly ground black pepper
1 cup heavy cream
1 clove garlic, minced
1 teaspoon chopped thyme

Preparation
Cut the washed potatoes into 1/8 thick slices by using either a mandolin or sharp knife. Cut them immediately before use to keep from browning. If you need to prep ahead, submerge the potato slices in water, and pat dry before assembling.

Preheat the oven to 425 degrees. Coat a shallow 10-inch baking dish with butter.

Assemble a third of the potato slices in a layer in the dish. Place half of the bacon, half the cheese and half of the Craisins evenly over the potatoes. Sprinkle with salt and pepper. Layer the next third of the potatoes and remaining bacon, brie and Craisins. Season dish again with salt and pepper. Add last potato slices on top.

Blend the heavy cream, garlic and thyme and pour into the baking dish, pressing down until all the liquid is absorbed evenly.

Cover the pan tightly with parchment paper and foil and bake on the middle rack for 30 minutes.

Remove the foil from the pan and return the pan to the oven and bake 30 to 40 minutes longer, until the potatoes are very tender and the top and bottom are crusty and dark brown.

Enjoy! And we’ll see you sooner than you think for the 2014 Epcot Food and Wine Festival! :-)

What was your favorite part of the festival this year? Let us know in the comments below!

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7 Comments

  1. Sherri Erwin says:

    Last year’s looked like fun, and this one looks great, too! Thanks for sharing with us.

  2. Dave says:

    Hi AJ,
    A much betterway to say farewell to the fest. We had a great time again and can’t wait til you start posting info on next year’s event.

  3. Kathy says:

    where’s the recipe for the awesome looking drink! :)

  4. Julie says:

    Do you know the dates yet for next year?

  5. AJ says:

    Julie — Not yet, but usually it’s the last Friday in Sept through the Sunday before Veteran’s Day in November.

  6. Julie says:

    Thanks, we are making plans to hit it this coming year as we had to postpone this years trip :(

  7. Bekki says:

    This is for sure going on the Thanksgiving menu!

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