Scallops au Gratin with Jarlsberg Cheese: a simple, seafood-forward gratin

# What this dish is Scallops au Gratin with Jarlsberg Cheese is an appetizer or light lunch that layers scallops with a creamy Jarlsberg cheese sauce, more grated Jarlsberg on top, and a buttery breadcrumb crust. The recipe keeps flavors restrained so the natural sweetness of the scallops remains central.

# Why Jarlsberg works here Jarlsberg is described in the source as mild with nutty tones and a slightly sweet undertone. Those qualities match scallops better than stronger cheeses, which could overwhelm the seafood. The cheese adds creaminess and a gentle richness that echoes the scallops' flavor.

# Core ingredients and proportions

• Scallops: 20 large scallops (arranged in four small individual gratin dishes or one small casserole).
• Butter and garlic: used to flavor the roux and sauce.
• Flour and scalded milk: form a milk-based béchamel-style sauce.
• Jarlsberg cheese: 2 cups grated, split between sauce and topping.
• Fresh thyme: about 1 teaspoon chopped.
• Toasted breadcrumbs plus melted butter for the crisp topping.

# Step-by-step technique

1. 1Scald the milk (heat until just under boiling). That helps the sauce come together smoothly without graininess.
2. 2Make a roux: melt butter over low heat, cook minced garlic briefly (don't brown), add flour and cook until foamy but not browned.
3. 3Whisk in the scalded milk slowly, cook until the sauce thickens. Season with salt and pepper. Stir in one cup of grated Jarlsberg.
4. 4Arrange scallops in gratin dishes, sprinkle with chopped thyme, and spoon sauce over them. Top with the remaining cheese.
5. 5Combine toasted breadcrumbs with melted butter and sprinkle over the cheese. Place dishes on a baking sheet.
6. 6Bake at 350°F for about 30 minutes, until the sauce is bubbling and the top is evenly browned. Serve immediately.

# Serving suggestions Serve as an indulgent starter for a celebration dinner, or as a light midday meal with a simple side salad and crusty bread. The recipe author notes breaking off pieces of baguette to dip into the cheese-infused sauce.

• Scalding the milk before adding it to the roux helps prevent a grainy sauce.

• Use toasted breadcrumbs mixed with melted butter for a crisp, flavorful topping.

# Variations and related ideas

• Swap the seafood: the author mentions local favorites like crab au gratin and cod au gratin on the same blog, indicating the method adapts to other mild seafood.
• Serve with a crisp white wine to balance richness, or add a light green salad to cut through the creaminess.

# Nutrition and yield The source provides a calculated nutrition panel for four servings, including calories, fat, cholesterol, sodium, carbohydrates, fiber, sugar, and protein. The author notes that the nutrition information is automatically generated and should be treated as a guideline.

# Final read This recipe focuses on balancing a gentle, creamy cheese sauce with the sweetness of scallops. It uses straightforward techniques—scalding milk, making a roux, finishing with cheese and breadcrumbs—and yields a rich, comforting gratin suitable for entertaining or an elevated lunch.