Jarlsberg Jewels

Savory, crispy individual potato gratins that you can customize cup by cup! The gratins cook to a golden orange and are a tasty and beautiful addition to a fall or Halloween themed dinner.


12 (or 6 if the delicious smell makes you feel greedy)


2 large white or yellow potatoes 6 oz wedge of Jarlsberg cheese 1 cup of cream salt and pepper to taste the following is optional: pancetta or diced ham chives or green onion

Nutritional information

No nutrition information available


Preheat oven to 350 degrees. Slice the potatoes thinly with a 3mm Cuisinart disk or shred them with a shredding disk. Shred the Jarlsberg. In a mixing bowl, gently stir the potatoes, cheese, cream, salt and pepper until everything is evenly distributed. Using tongs, distribute the potato mix evenly between the cups of a non-stick 12 muffin pan (no pre-greasing is necessary), and pour the cream left in the bottom of the bowl evenly between the cups as well. You may add your optional ingredients to the bowl before distributing or as you go (so that some cups have onions or meat and others don't, etc). Bake the gratins for 45 minutes to 1 hour, until the tops and edges are very golden (I like to go until they're a little brown because I like almost-burnt cheese), and a toothpick stuck through a potato in the middle cup indicates the potatoes are very soft. Let cool until the cheese that has bubbled around the edges firms up and you can slide each gratin whole out of the pan and onto a platter. Serve warm or room temperature. These are rich, so for an everyday dinner, pair with something light like a bistro style arugula salad. But for a holiday meal, go all out. :)