Scalloped Potatoes Jarlsberg
Indulge in the creamy, cheesy perfection of Scalloped Potatoes Jarlsberg, a decadent side dish that effortlessly elevates any meal. Featuring tender layers of thinly sliced Russet potatoes smothered in a velvety sauce infused with garlic, nutmeg, and the nutty, buttery flavor of Jarlsberg cheese, this recipe is a guaranteed crowd-pleaser. Baked until golden, with an optional breadcrumb topping for added crunch, it combines rich textures and flavors in every bite. Perfect for family dinners, holidays, or special occasions, this dish is as comforting as it is elegant. Garnished with fresh parsley for a pop of color and freshness, these scalloped potatoes are destined to be the star of your table.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 teaspoon Garlic powder
- 0.25 teaspoons Ground nutmeg
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper, freshly ground
- 2 cups Jarlsberg cheese, shredded
- 2 tablespoons Fresh parsley, chopped
- 0.5 cup Breadcrumbs (optional)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or nonstick spray.
Peel the potatoes and slice them into thin, even rounds about 1/8-inch thick. Set aside in a bowl of cold water to prevent them from browning.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook, stirring constantly, for about 1-2 minutes to form a roux. Do not let it brown.
Gradually whisk in the milk and heavy cream, ensuring no lumps remain. Cook, stirring continuously, until the mixture thickens slightly, about 5-7 minutes.
Stir in the garlic powder, nutmeg, salt, and black pepper. Remove from heat and mix in 1 1/2 cups of the shredded Jarlsberg cheese until smooth and melted.
Drain the potato slices and pat them dry with a clean kitchen towel.
Start layering: Spread a thin layer of the cheese sauce on the bottom of the greased baking dish. Arrange a single layer of potato slices over the sauce, slightly overlapping the slices. Spoon a portion of the cheese sauce over the potatoes. Repeat this process until all the potatoes and sauce are used, finishing with a sauce layer on top.
If desired, sprinkle breadcrumbs over the top layer for added crunch.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes. Then remove the foil and bake uncovered for an additional 25-30 minutes, or until the potatoes are tender when pierced with a fork and the top is golden and bubbly.
Remove the dish from the oven and sprinkle the remaining 1/2 cup of Jarlsberg cheese over the top. Let it sit for 5 minutes to allow the cheese to melt and the dish to set.
Garnish with freshly chopped parsley before serving. Serve warm as a side dish or main course.
Nutrition Facts
Calories |
593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 19.9 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 635 mg | 28% | |
| Total Carbohydrate | 53.1 g | 19% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 6.3 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 394 mg | 30% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1138 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
