Scalloped Potatoes Jarlsberg Food

SCALLOPED POTATOES JARLSBERG

Steps:

• In saucepan, cook leeks in 1/4 cup butter until tender.
• Stir in flour, salt and pepper.
• Gradually stir in milk.
• Cook, stirring constantly, until thickened.
• In 2-quart buttered baking dish, layer half of the potatoes, half of the leek sauce and half of the cheese.
• Repeat layers.
• Bake, covered, at 375°F for 45 minutes.
• Uncover.
• Blend bread crumbs and 1/4 cup melted butter.
• Sprinkle around edge of casserole.
• Bake 15 minutes longer.

SCALLOPED POTATOES WITH CARAMELIZED SHALLOTS

Steps:

• Melt 3 tbsp of the butter in a large nonstick skillet over medium-low heat; add shallots. Cook, stiffing frequently, 25 to 30 minutes, or until golden and tender.
• Heat oven to 375°F; grease a 3-quart casserole with remaining 1 tbsp of the butter.
• Thinly slice peeled potatoes.
• Place potatoes in a large bowl with shallots, thyme, salt and pepper and toss to coat. Place potatoes in casserole.
• Heat cream in small saucepan until it just comes to a simmer. Pour hot cream over potato mixture. Bake 30 minutes.
• Sprinkle cheese over top and bake 20 more minutes or until potatoes are fork tender and top of casserole is brown and crusty.

JARLSBERG POPOVERS

Steps:

• Preheat oven to 450°F Grease 4 standard size muffin cups ( 2 1/2 inch diameter ) of a 6 cup muffin tin.
• Sift flour and salt into a bowl. In separate bowl beat egg, milk. butter and mustard. Pour over dry ingredients and stir to form a batter. Do not beat mixture!.
• Fill bottom of each muffin cup with 1 Tbs of the cheese to evenly distribute over bottom of muffin cup. . Divide batter among the muffin cups and sprinkle top of batter with remaining Tbs of the cheese. Fill the empty muffin tins 1/2 way with water. Bake 15 to 20 minutes or until puffed and golden. Carefully remove from oven. Remove from muffin tin and serve warm.

RED POTATOES LAYERED WITH SWISS CHEESE

Steps:

• In a large saucepan, combine the potatoes with enough cold water to cover by 1 inch. Bring to a boil over high heat, reduce the heat and simmer actively for about 10 minutes, or until the potatoes are just tender.
• While the potatoes are cooking, in a large heavy skillet, heat the butter and olive oil over medium heat. Add the onions and saute, stirring occasionally, for 5 minutes, or until softened. Season with salt and pepper and remove from the heat.
• Remove the potatoes from the heat, drain and, when cool enough to handle, slice the potatoes 1/4" thick.
• Preheat the oven to 425°F In a small bowl, combine the garlic and italian seasoning and toss together to mix evenly.
• Grease a 9x13 baking dish and place one layer of sliced potatoes, slightly overlapping, in the bottom. Distribute about 1/4 of the sliced onions evenly over the potatoes, then scatter a little of the garlic herb mixture over the top and drizzle with a little olive oil. Repeat until all the potatoes, onions, and garlic mixture have been used up, finishing with a layer of the olive oil and herb mixture.
• Pour the chicken stock around the edges of the pan so as not to disturb the herb topping, and cover with aluminum foil. Bake 30 minutes, until the potatoes are tender.
• Remove the foil and scatter the cheese over top. cook for 10 minutes more.

SCALLOPED POTATOES WITH THREE CHEESES

Steps:

• Preheat oven to 400°F. Lightly butter 13x9x2-inch glass baking dish. Mix cheddar cheese, blue cheese and Parmesan in small bowl.
• Arrange half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with teaspoon salt and 1/4 teaspoon pepper. Sprinkle onion over, then flour. Dot with 2 tablespoons butter. Sprinkle half of cheese mixture over. Top with remaining potatoes, 3/4 teaspoon salt, 1/4 teaspoon pepper and 2 tablespoons butter. Reserve remaining cheese.
• Bring milk to simmer in medium saucepan. Pour milk over potatoes (milk will not cover potatoes completely). Cover baking dish tightly with foil. Bake 45 minutes. Uncover dish (liquids in dish may look curdled); sprinkle potatoes with reserved cheese mixture. Bake uncovered until potatoes are tender and cheese is deep golden brown, about 45 minutes longer. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover and rewarm in 375°F oven about 20 minutes.) Remove from oven; let stand 15 minutes before serving.