1/2 cup unsalted butter 1/2 cup plain flour 1.5 cups milk 1 tsp baking powder 2.5 cups cottage cheese 1 tsp Dijon mustard 9 eggs 300 gm softened cream cheese 350 gm grated Jarlsberg 1/3 cup grated Parmesan
Preheat oven to 180°C.
In a saucepan, melt the butter over medium-low heat, add the flour, and stir until mixture bubbles. Slowly add milk, stiring constantly. Stir the sauce until it thickens, then set aside to cool.
Stir baking powder, mustand and salt into the cottage cheese. Beat eggs well, then beat in the cream cheese and the cottage cheese mixture. Slowly beat in cream sauce, then thoroughly incorporate both grated cheeses.
Pour into two buttered 10 inch pie plates. Bake for about 45 minutes, or until puffed and brown.