Ingredients with Measurements:
- 4 medium-sized leeks, sliced into thin rounds
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 2 cups grated Jarlsberg cheese
- 1/2 cup breadcrumbs
Special equipment needed:
- 9-inch baking dish
- Large skillet
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, melt the butter over medium heat. Add the sliced leeks and sauté for 5-7 minutes until they are soft and tender.
3. Sprinkle the flour over the leeks and stir to combine. Cook for 1-2 minutes until the flour is lightly browned.
4. Gradually whisk in the whole milk, stirring constantly to prevent lumps from forming. Cook for 3-4 minutes until the mixture thickens.
5. Add the salt, black pepper, and ground nutmeg to the skillet and stir to combine.
6. Remove the skillet from the heat and stir in 1 1/2 cups of grated Jarlsberg cheese until it is melted and well combined.
7. Transfer the mixture to a 9-inch baking dish and sprinkle the remaining 1/2 cup of grated Jarlsberg cheese and breadcrumbs on top.
8. Bake for 25-30 minutes until the top is golden brown and the gratin is bubbling.
9. Let the gratin cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 35 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- Serves 4-6 people.
Nutritional information:
- Calories: 350
- Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 70mg
- Sodium: 630mg
- Carbohydrates: 19g
- Fiber: 2g
- Sugar: 7g
- Protein: 19g
Substitutions for ingredients:
- Jarlsberg cheese can be substituted with Gruyere, Emmental, or Swiss cheese.
- Whole milk can be substituted with skim milk or 2% milk.
- Breadcrumbs can be substituted with panko breadcrumbs or crushed crackers.
Variations:
- Add cooked bacon or ham for a meatier version.
- Substitute leeks with onions or shallots for a different flavor profile.
- Add chopped herbs such as thyme or parsley for extra flavor.
Tips and tricks:
- Make sure to rinse the sliced leeks thoroughly to remove any dirt or sand.
- Use a whisk to prevent lumps from forming in the milk mixture.
- Let the gratin cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
- Store any leftover gratin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the gratin in the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
- Garnish with chopped herbs or a sprinkle of paprika for extra color.
Garnishes:
- Chopped herbs such as thyme or parsley
- Paprika
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
- Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted Brussels sprouts
- Steamed green beans
- Mixed green salad
Troubleshooting advice:
- If the gratin is too dry, add a splash of milk to the mixture before baking.
- If the top is not golden brown, broil the gratin for a few minutes until it is crispy.
Food safety advice:
- Make sure to cook the gratin to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Jarlsberg cheese is a semi-hard cheese that originated in Norway in the 1800s. It is known for its nutty, sweet flavor and is often used in gratins and other baked dishes.
Flavor profiles:
- The Jarlsberg cheese and leek gratin has a creamy, cheesy flavor with a hint of sweetness from the leeks. The nutmeg adds a warm, earthy flavor to the dish.
Serving suggestions:
- Serve the gratin as a main dish with a side salad or roasted vegetables.
- Serve as a side dish with roasted chicken or pork.
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Region: Norwegian