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...
