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Scallops au Gratin with Jarlsberg Cheese

Scallops au Gratin with Jarlsberg Cheese

Scallops au Gratin with Jarlsberg Cheese, an indulgently delicious appetizer course or served with a side salad and crusty bread for a special lunchtime meal.
Course Appetizer, Lunch
Cuisine French Inspired
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 Servings
Author Barry C. Parsons


  • 20  large scallops
  • 1/4 cup butter
  • 2 cloves garlic , finely minced
  • 4 tbsp flour
  • 2 cups scalded milk
  • 2 cups grated Jarlsberg cheese , separated into 2 portions
  • pinch salt and pepper to season
  • 1 tsp chopped fresh thyme
  • 1 cup toasted bread crumbs
  • 2 tbsp melted butter


  1. Scald the milk in the microwave for about 4-5 minutes until just under the boiling point.
  2. Meanwhile, in a medium saucepan melt the the butter over low heat and add the garlic. Cook for only a minute to soften the garlic but don't let it brown.
  3. Add the flour and cook together for 2 minutes. The flour mixture should appear foamy. Again do not let this brown.
  4. Slowly pour in the scalded milk whisking constantly.
  5. Cook until the sauce begins to thicken. Season with salt and pepper to taste.
  6. Stir in 1 cup of the grated Jarlsberg cheese.
  7. Arrange the scallops in the bottom of 4 small individual gratin dishes. A small glass casserole dish about the size of a loaf pan will also work if making this in a single pan.
  8. Sprinkle the chopped thyme over the scallops.
  9. Spoon the sauce over the scallops. Top with the remaining grated Jarlsberg cheese.
  10. Mix the bread crumbs with the melted butter and sprinkle over the cheese.
  11. Place the individual gratin dishes on a baking sheet.
  12. Bake for about 30 minutes at 350 degrees F until the sauce is bubbling and the top has evenly browned. Serve immediately.