HADDOCK & JARLSBERG GRATIN
Make this cheesy haddock gratin ahead and freeze for busy days. It's ideal for the Christmas period when you have guests over - simply defrost overnight
Provided by Diana Henry
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 8
Steps:
- Heat the oven to 200C/180C fan/gas 6 with a baking sheet inside. Heat the butter and oil in a heavy-bottomed pan over a medium-low heat, and cook the onions until golden and soft, about 15-20 mins.
- Cut the haddock into 2 x 4cm pieces. Cut the potatoes into wafer-thin slices using a mandoline or sharp knife - if the slices aren't thin enough, the potatoes won't become tender while the fish cooks.
- Heat the double cream and soured cream in a saucepan large enough to hold all the potatoes. Bring to just under the boil, then add the potatoes and season well. Cook gently for about 10 mins until the potatoes are just slightly softened.
- Butter a 2-litre pie dish. Spoon in a third of the potatoes, then scatter over half the onions and a quarter of the cheese. Lay half the fish pieces on top, then season. Sprinkle over another quarter of the cheese, then add another third of the potatoes, then the remaining onions and another quarter of cheese. Add the remaining fish on top, season, then scatter over the remaining potatoes. Pour over any leftover cream mixture, then sprinkle over the remaining cheese.
- Carefully slide the dish onto the hot baking sheet in the oven and bake for 40-45 mins, or until golden and the potatoes are tender. If you want to freeze the gratin, leave to cool completely first, then cover tightly. Will keep in the freezer for up to two months. Defrost in the fridge overnight, then reheat in the oven at 180C/160C fan/gas 4 for 20 mins.
Nutrition Facts : Calories 736 calories, Fat 56 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 0.3 milligram of sodium
OLIVE AND JARLSBERG SALAD SANDWICH
Can be prepared in 45 minutes or less but requires additional unattended time.
Yield Serves 4
Number Of Ingredients 9
Steps:
- Cut the top quarter off the loaf horizontally with a serrated knife and remove the soft crumb from the top and bottom sections, leaving two 1/2-inch-thick shells. In a bowl stir together the olives, the Jarlsberg, the artichoke hearts, the red peppers, the parsley, the capers, the oil, and salt and pepper to taste and spoon the mixture into the bottom bread shell, smoothing the surface. Fit the top bread shell on the filled bottom shell and press the sandwich together firmly, re-forming the loaf. Wrap the sandwich tightly in plastic wrap, chill it for 1 hour, and with the serrated knife cut it carefully into 4 wedges. (The sandwich may be made 1 day in advance and kept wrapped and chilled).
JARLSBERG QUICHE
Real men do eat quiche, they'll ask for seconds....enjoy this with a nice crisp bread, green salad and fresh fruit. For a nice variation add 1/2 cup of sliced pepperoni instead of crumbled bacon.
Provided by Baby Kato
Categories Cheese
Time 45m
Yield 1 pie, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Combine eggs, cream, chives, salt and pepper in bowl and blend well.
- Sprinkle shredded cheese into bottom of baked pie shell.
- Pour egg mixture over top of cheese and sprinkle with the bacon.
- Bake at 375 for 30 minutes. Serve immediately.
SMOKED TURKEY AND JARLSBERG SALAD
Make and share this Smoked Turkey and Jarlsberg Salad recipe from Food.com.
Provided by gailanng
Categories Lunch/Snacks
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix turkey, cheese, grapes and almonds in very large (4-quart) bowl.
- Mix remaining ingredients except lettuce in medium bowl. Pour over turkey mixture; mix gently. Cover and refrigerate until serving. Serve on lettuce.
- How to Toast Nuts: To toast nuts, spread them in an ungreased shallow pan and bake at 350 degrees for 6 - 10 minutes, stirring frequently, until light brown. Or sprinkle in an ungreased heavy skillet and cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.
Nutrition Facts : Calories 464.6, Fat 30.3, SaturatedFat 10.1, Cholesterol 86.8, Sodium 1208.3, Carbohydrate 19.5, Fiber 2.8, Sugar 9, Protein 31.9
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