Specialty Cheese Holiday Recipes

****Aged Gouda Scalloped Potatoes​

Ingredients:
6 tablespoons unsalted butter​
6 medium-large russet potatoes cut into quarter inch wide slices
6 garlic cloves​
2 tbsp all purpose flour​
2 cups heavy cream​
1 cup whole milk​
8 ounces aged gouda, grated​
½ freshly ground black pepper​
2 tbsp minced chives
Fresh thyme​
Kosher salt​

Instructions:
1. Preheat your oven to 350 degrees.​
2. Grease a 9x13’’ baking sheet. We recommend butter, but other methods will work.​
3. Bring 6 cups of heavily salted water to a boil in a large pot, leaving room for your potatoes.
4. Add your potatoes and lower the heat to a simmer. The potatoes should be tender but still firm enough to hold their shape, about 8 minutes.​
5. Drain the potatoes.
6. Using a medium saucepan, melt your butter. Add the garlic and fresh thyme. Cook on medium-low until fragrant. ​
7. Increase the heat to medium and slowly mix in your flour. Stir constantly for about 3 minutes or until slightly browned.​
8. Slowly add the cream and milk, whisking constantly until the sauce is fully combined.​
9. Add your cheese, salt, and pepper and stir slowly until the cheese melts and is fully mixed into the sauce​
10. Place the potatoes in the greased pan and pour the sauce over.
11. Bake until the top is golden and bubbly, about 25 minutes.
12. Top with chives and fresh thyme and enjoy​

Fontina Green Bean Casserole

Ingredients:
⅓ cup chopped onion​
2 tbsp flour
¼ tsp pepper​
2 cans French cut green beans; fresh beans also work if pre-cooked
3 strips bacon, chopped fine​
2 tbsp butter​
1 tsp salt
1 cup sour cream​
¼ cup shredded swiss cheese
¼ cup shredded fontina cheese
Crispy onions for topping

Instructions:
1. If using fresh green beans, start by blanching the green beans. Heat a pot of water until it boils. Prepare a large bowl of ice water. Place the green beans into the boiling water and cook for 2-3 minutes. Remove the green beans and add to the ice water bath. Set it aside.​
2. Preheat your oven to 350 degrees and grease a baking dish​
3. Add you butter to a pan and melt​ Increase the heat to medium and add your onion.
4. Cook until lightly browned and fragrant.
5. Slowly add your flour, stirring constantly. Then add your salt and pepper.
6. Once fully combined, add your sour cream and increase heat to medium high
7. Drain your green beans and add them to the pan. Mix until coated and the beans are warmed through.​
8. Pour all your ingredients into your casserole dish.
9. Top with the cheese and bacon​
10. Bake at 350 for 15 minutes or until the cheese is gold and bubbly.​
11. Remove and top with crispy onions. Serve warm or chilled.

Jalapeno Spinach and Artichoke Dip​

Ingredients:
1 cup thawed, chopped frozen spinach​
1½ cups thawed, chopped frozen artichoke hearts​
6 oz jalapeno cheeseball​
¼ cup sour cream
¼ cup mayonnaise​
⅓ cup grated parmesan
½ tsp red pepper flakes​
¼ tsp salt​
¼ tsp garlic powder

Instructions:
1. Boil spinach art artichoke hearts until tender.​
2. Drain the water and set aside.​
3. Heat cheeseball on the stove over medium low heat until hot and soft.
4. Remove from stove and mix in the rest of your ingredients.
5. Serve with warm bread or tortilla chips.
6. For a better presentation, place the finished dip in a small casserole dish and top with extra parmesan and bake on low broil for 5-7 minutes or until the cheese is golden brown and bubbling.

Baked Cranberry Brie

Ingredients:
8-ounce round brie​
⅓ cup cranberry sauce​
2 tbsp brown sugar
1 tsp vanilla extract
1 tsp orange zest
⅛ tsp ground nutmeg
¼ cup pecans
Fresh rosemary for garnish

Instructions:
1. Preheat your oven to 450 degrees
2. Place your brie in a small baking dish lined with parchment paper.
3. Remove the top rind and scrape out a shallow hole in the center.​
4. Mix your cranberry sauce, brown sugar, vanilla, zest, and nutmeg in a small bowl.​
5. Top the brie with your mixture.
6. Chop your pecans and sprinkle them over the brie.
7. Place the scooped-out cheese and top rind over the sauce and pecans.
8. Bake the brie for 8-12 minutes or until the cheese is melty and gooey.
9. Watch the brie closely to ensure you remove it from the oven before it collapses.
10. Garnish with rosemary and serve hot with crackers or fresh bread.