Scalloped Potatoes Jarlsberg Recipes

SCALLOPED POTATOES

Steps:

• Heat oven to 350°F. Grease 2-quart casserole with shortening or cooking spray.
• In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• Spread potatoes in casserole. Pour sauce over potatoes. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
• Cover; bake 30 minutes. Uncover; bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).

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.

MASHED POTATOES WITH JARLSBERG CHEESE

Steps:

• Preheat oven to 350 degrees.
• Mix the hot milk into the cold potatoes to soften add 1 1/4 cup cheese.
• Place into a butter casserole pan.
• Top with the remaining cheese, brush the oil over the top and sprinkle salt.
• Place in over for 20-30 minutes. Then place under broiler to brown the top if desired.

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.