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
55 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; 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 smooth. Gradually whisk in milk. Bring to a boil; cook and whisk for 2 minutes or until thickened. 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.
  4. 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 evenly over potatoes. Bake, covered, for 45-50 minutes or until potatoes are tender.

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, and today, the company is best known for high-quality, artisanal aged cheddars. Crafted by hand, cheeses are created with the goal to produce top-notch quality and impeccable flavors.

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