This post is made in partnership with TINE.

In the cool corner of the basement sits a paper bag full of locally farmed potatoes blanketed in the dirt they grew in. It’s part of our winter stock of root vegetables, which will carry us through the cold season when the valley is filled with snow.

While the mornings are met with a layer of frost, the fireplace glows as our bellies grumble for dishes that are warm and hearty, so I instinctively head to the basement to collect handfuls of the earth-covered potatoes to make a beloved side dish of creamy scalloped potatoes. But not just any dish of scalloped potatoes, these are creamy brown cheese scalloped potatoes, decadent and deserving of the season.

Layers of thinly sliced potatoes are cooked in a delicate brown cheese cream and baked until bubbly with a crust of golden cheese on top. It’s rich and hearty – the ideal comfort dish. It pairs perfectly with wild meats and fowl, such as venison, moose, and grouse. Yet, you can easily have this with whatever your heart desires.

Creamy Brown Cheese Scalloped Potatoes (fløtegratinerte poteter med brunost)

Serves 8

Ingredients:

• 2 pounds (900 g) potatoes, washed
• 3 cups (720 ml) heavy cream
• 7 ounces (200 g) Ski Queen®/Gudbrandsdalen, sliced or grated, plus 1/3 cup (25 g) for the topping
• 3 cloves garlic, finely chopped
• 1 teaspoon salt
• Pinch of black pepper
• 1 ½ cups (150 g) Jarlsberg, grated (substitute with Gruyere or Emmentaler)

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Preheat the oven to 400ºF / 200ºC.  

Using a mandolin or a sharp knife, thinly slice the potatoes with their skins on.

In a large, heavy-bottomed saucepan, over medium-high heat, bring the cream, brown cheese, garlic, salt and pepper to a gentle simmer while stirring. As soon as the brown cheese has melted into the cream, add in the potatoes and cook for 5 minutes or until just softened. Transfer the creamy potatoes to a medium-sized casserole dish (8 x 12 inch / 30 x 20 cm) and top with grated Jarlsberg and the remaining 1/3 cup (25 g) brown cheese. Bake, uncovered, for 40 to 45 minutes or until cooked through and the potatoes are easily pierced with a sharp knife.

Let cool slightly before serving.