Scalloped Potatoes Jarlsberg

Scalloped Potatoes Jarlsberg

  • Prep Time: 15 mins
  • Total Time: 1 hrs
  • Servings: 8

    • Ingredients

  • 1cupleek, chopped
  • 1/4 cup butter (1/2 stick) or 1/4 cupmargarine( 1/2 stick)
  • 1/4 cupall-purpose flour
  • 1 1/2 teaspoonssalt
  • 1/8 teaspoonpepper
  • 2cupsmilk
  • 8cupssliced red potatoes, , unpeeled
  • 2cupsjarlsberg cheese, shredded
  • 3/4 cupbreadcrumbs
  • 1/4 cup butter or 1/4 cupmargarine, melted

    • Directions

  • 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.

    • Reviews

  • “These are wonderful – I could eat just them and a salad as a meal. Yum Yum!”

  • “I had a huge hunk of Jarlsberg in my fridge and needed to do something with it, so after scouring the internet I found this recipe..AND BOY AM I GLAD I DID!Didn’t have Leeks so I substituted onion , and used yukon gold potatoes (because thats what I had on hand). Followed all the other directions and received rave reviews from my dinner guests!These are by far the best scalloped potatoes that I have eaten. Served them with Ham … Yummy! Thanks recipe nut for this excellent recipe!”

  • “Tasty recipe, I liked the additional of leeks.Thanks for sharing.”

  • “Excellent!I make this with fat free swiss instead of jarlsberg.It’s met with rave review at potlucks!”

  • “Excellent gratin! To lighten it a bit, I used low fat milk and, like DebS, skipped the crumbs and final butter addition. Mine browned beautifullly without the topping as well. Lovely rich tasting and the potatoes were cooked just right. Thanks!”

  • “Delicious! I made it just like the recipe except the top was so beautifully browned that I didn’t bother with the topping! I made 3 layers and enough for a 3-qt. casserole dish because I was taking it to Christmas Dinner for a group of 20. It was fabulous with the baked ham entree.”

  • “This recipe is delicious!!The only thing I did different was instead of red potatoes I used Yukon Gold.Perfect side dish with our Ham!Thank you RecipeNut!!”

  • “yummy! I was attracted to this recipe because it uses my favorite cheese, and leeks which I love. It’s so easy to make this lower in fat and calories too: I didn’t use any butter, instead fried the leeks in a little bit of water, used skim milk, and reduced fat jarlsberg. I subbed panko for the breadcrumbs and didn’t fry them in butter. The potatoes still came out extremely rich and creamy. This is definitely a keeper, Thanks RecipeNut.”

  • “Very good and very rich!I had to use russet potatoes (peeled some and left some unpeeled) because that is what I had, and also subbed onion for the leek.Creamy and delicious potatoes.”

  • “This is very good! I subbed onion for the leek and Alpine Lace swiss cheese for the Jarlsberg. Creamy, yummy! Thanks Recipenut!”

  • “These are very delicious and fairly easy to make.I did a single layer in 2 baking dishes and it turned out great!”

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