Creamy Havarti Potatoes Au Gratin

Creamy Havarti Potatoes Au Gratin

• 3 cups heavy cream
• 6 tablespoons all-purpose flour
• 3 cups Havarti cheese, shredded
• 2 tablespoons chicken flavored bouillon
• 3-1/2 pounds potatoes, peeled and sliced thinly

Preheat oven to 400 degrees. Grease a 13 x 9 inch dish and set aside.
Place 1/3 of the potatoes in the dish. Sprinkle with black pepper and 1 teaspoon chicken bouillon. Next add 1/3 of the cheese and 2 tablespoons flour. Continue in this manner, adding 2 more layers.
Combine heavy cream and remaining 1 tablespoon chicken bouillon in a bowl. Pour mixture over the potatoes and place in oven.
Bake for 1 hour, or until potatoes are tender and golden brown.

Recipe of Creamy Havarti Potatoes Au Gratin

* 4 russet potatoes, sliced into 1/4 inch slices
* 1 onion, sliced into rings
* 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 Cheddar cheese


  1. Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
  2. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
  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. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
  4. Bake 1 1/2 hours in the preheated oven.