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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