Carr Valley Cheesy Potatoes

Certified Master Cheesemaker Sid Cook grew up in his parents’ cheese factory, Carr Valley Cheese, where he now specializes in making fontina and cheddar. This family-favorite dish was developed by Sid’s mother, Merna.

Wisconsin Cheese Carr Valley Cheesy Potatoes Recipe
Active Time
40 Minutes



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Aged Cheddar or Fontina can be used in this recipe.


  1. Heat oven to 375°F.
  2. Rinse potatoes. Transfer potatoes to a large saucepan; cover with water. Bring to a boil. Cook, uncovered, for 2 minutes. Drain and rinse potatoes with cold water; set aside.
  3. Melt butter in a 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 fontina 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 fontina. 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.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Carr Valley Cheese began in 1902. Today, the company is best known for quality, handcrafted aged cheddar cheese.

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