This recipe was published in Louisiana Cookin' magazine (March/April 2014) from a contribution by Dana Bergeron of Morganza, Louisiana. This was an excellent side dish for our recent Mardi Gras party.
1/4 cup butter
1 onion, chopped
1/2 cup copped green bell pepper
6 large Yukon Gold potatoes, peeled and sliced 1/4 inch thick
2 t. garlic salt
2 t. ground black pepper
16 oz. shredded Mexican cheese blend
1 1/2 cups heavy whipping cream
1 pound crawfish tails
Preheat oven to 375 degrees.
In a medium saucepan, melt butter over medium heat. Add onion and bell pepper, and cook until tender. Set aside.
In a 13 x 9 inch baking dish, evenly distribute one layer of potato slices, reserving remaining slices. Season with garlic salt and black pepper. Cover lightly with a layer of cheese. Repeat until all potato slices are used. Pour cream over potato mixture. Spread reserved onion mixture evenly over potato mixture, and top with crawfish tails. Sprinkle with the remaining cheese.
Cover with aluminum foil, and bake 1 hour and 15 minutes. Remove aluminum foil and bake until bubbly, about 15 additional minutes.