Looking for a delicious, simple, cheesy side dish this Easter? Look no further than our take on a classic: cheesy potatoes. Our delicious cheesy potato recipe uses a combination of aged cheddar and Havarti, lending a uniquely creamy flavor and sharp flavor to this classic dish.
Ingredients
- 7 medium russet potatoes, peeled and thinly sliced
- 3 tablespoons butter, cubed
- 3 tablespoons all-purpose flour
- 2 1/2 cups milk
- 6 ounces 2 Year Aged Cheddar, shredded and divided (1 1/2 cups)
- 4 ounces Havarti, shredded and divided (1 cup)
- 2 tablespoons minced fresh chives
- 1/4 teaspoon Dijon mustard
- Salt and pepper
Instructions
| 1. Heat oven to 375°F. |
| 2. Rinse potatoes; drain. Place in a large saucepan; cover with water. Bring to a boil. Cook for 2 minutes. Drain and rinse potatoes with cold water; set aside. |
| 3. Melt butter in large skillet over medium-low heat. Whisk in flour until light brown. Gradually whisk in milk. Bring to a boil; cook and whisk for 2 minutes or until thickened. |
| 4. Reduce heat to low; gradually whisk in 1/2 cup each cheddar and Havarti until smooth. Remove from the heat. Whisk in chives and Dijon mustard. |
| 5. Layer potatoes in a greased 13 x 9-inch baking dish. Season with salt and pepper. Sprinkle with remaining cheddar and Havarti. Pour cheese sauce over potatoes. |
| 6. Bake, covered, for 45-50 minutes or until potatoes are tender. Uncover; broil 4 inches from the heat for 1-2 minutes or until top begins to brown. |
© Dairy Farmers of Wisconsin