Norwegian Gammelost Gratin
A rich and creamy Norwegian gratin featuring a strong, pungent cheese called Gammelost. This dish is perfect for those who enjoy strong flavors.
Ingredients
- ●8 ounces Gammelost cheesestrong, pungent cheese
- ●1 cup heavy creamwhole milk or half-and-half can be used as substitutes
- ●2 tablespoons all-purpose flourfor thickening
- ●4 tablespoons butterdivided for browning and creaminess
- ●1 medium onionthinly sliced
- ●2 cloves garlicminced
- ●1/4 teaspoon nutmegfreshly grated
- ●1/2 teaspoon saltto taste
- ●1/4 teaspoon black pepperto taste
- ●1/4 cup fresh parsleychopped, for garnish
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a large saucepan, melt 2 tablespoons of butter over medium heat.
- 3
Add the sliced onion and cook until caramelized, about 10-12 minutes.
- 4
Add the minced garlic and cook for an additional 1-2 minutes.
- 5
In a separate saucepan, whisk together the heavy cream and flour until smooth.
- 6
Bring the cream mixture to a simmer over medium heat, whisking constantly.
- 7
Reduce the cream mixture to a low heat and let simmer for 2-3 minutes, or until slightly thickened.
- 8
Remove the cream mixture from the heat and stir in the grated nutmeg, salt, and black pepper.
- 9
Butter a 9x13-inch baking dish and layer the caramelized onion mixture at the bottom.
- 10
Top the onion mixture with the softened Gammelost cheese.
- 11
Pour the cream mixture over the cheese and smooth the top.
- 12
Dot the top of the gratin with the remaining 2 tablespoons of butter.
- 13
Bake the gratin in the preheated oven for 25-30 minutes, or until the top is golden brown and the edges are set.
- 14
Remove the gratin from the oven and let it cool for a few minutes before serving.
- 15
Garnish with chopped fresh parsley and serve warm.