Cheddar and Havarti Cheesy Potatoes

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.

  • 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


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

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Oh no! A big thank you to all who pointed that out – the recipe has been updated to include how to make the béchamel before melting the cheese in!

Sarah Marcks

Directions do not include the milk. Be sure to heat the milk and whisk the cjeese into tje milk.

Polly Slappey

Please reread instructions. The steps for making the cream sauce before adding the cheeses has been left out.


It looks like a step between 2 and 3 is missing??

John Tornetta

I think there should be a step 2.5 to create the sauce Bechamel. Sounds great, and not too rich.

Bill Gaber

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