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Scald the milk in the microwave for about 4-5 minutes until just under the boiling point.
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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.
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Add the flour and cook together for 2 minutes. The flour mixture should appear foamy. Again do not let this brown.
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Slowly pour in the scalded milk whisking constantly.
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Cook until the sauce begins to thicken. Season with salt and pepper to taste.
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Stir in 1 cup of the grated Jarlsberg cheese.
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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.
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Sprinkle the chopped thyme over the scallops.
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Spoon the sauce over the scallops. Top with the remaining grated Jarlsberg cheese.
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Mix the bread crumbs with the melted butter and sprinkle over the cheese.
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Place the individual gratin dishes on a baking sheet.
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Bake for about 30 minutes at 350 degrees F until the sauce is bubbling and the top has evenly browned. Serve immediately.