12 Havarti Dill Potatoes Au Gratin

Say Goodbye to your Bikini Diet.

Were we on a Bikini Diet?

Lightly blow on your fork to cool down your bite, close your eyes, and just melt into these potatoes.

The wonderfulness of this dish is off the charts.  Have leftover Ham from Easter?  This would be crazy good with Ham.  Do it.  And then report back and we'll compare notes.

Like you need anymore proof, but just in case you do, my brother was in town to take my Dad to a baseball game and he was actually sad he might not get to try these!  And his baseball devotion is serious, there is a man-room dedicated to this team in my Parent's house.  I kid you not.

These potatoes have powers.

Ingredients:

(Adapted from All Recipes)

4 Yukon Gold potatoes, sliced into 1/4 inch slices
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Havarti Dill cheese

1 cup Sharp Vermont Sharp White Cheddar, shredded, divided

1.  Preheat oven to 400 degrees F. Butter a 13x9 casserole dish.

2.  Layer 1/2 of the potatoes into bottom of the prepared casserole dish.  Season with salt and pepper to taste and add the remaining potatoes. 

3.  In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. 

4.  Stir in the Havarti Dill cheese and 1/2 cup of Vermont Cheddar all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese sauce over the potatoes, top with the remaining Vermonth Cheddar, and cover the dish with aluminum foil.

5.  Bake for 1 hour covered, then remove the foil {Be very careful!! Hot steam will be released.} and bake another 15-20 minutes until lightly browned and bubbly.

Enjoy!