Scalloped Potatoes Jarlsberg Recipes

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

Steps:

• Heat the oven to 180C/160C fan/gas 4 and butter a deep 20 x 30cm baking dish. Melt the butter in a pan over a medium heat and cook the onion and garlic with a pinch of salt for 8-10 mins until the onion has softened slightly. Tip in the flour, stir well, then cook for a few minutes more. Mix the milk and stock together, then gradually pour this in, whisking well between additions until everything is incorporated and you have a smooth sauce. Simmer for a few minutes, then season well.
• Lay half the sliced potatoes in a single layer in the buttered dish, slightly overlapping them if needed. Pour over half the sauce, then scatter over half the parmesan. Arrange the remaining potatoes on top, then pour over the remaining sauce and scatter with the remaining parmesan. Cover with foil and bake for 1 hr, then remove the foil and bake for another 30 mins until golden on top.

EASY SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.
• Layer the bottom the casserole dish with potatoes. Cover the potatoes with a layer of cheese, followed by a light dusting of flour, salt and pepper. Repeat the layering process until all of the ingredients are used up. Pour milk over the entire casserole. Cover with aluminum foil.
• Bake in the preheated oven until the potatoes are tender, about 45 minutes. Remove foil and return to oven; bake until cheese is bubbly and beginning to brown.