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Roy’s Cheesy Potatoes

I’m so delighted to be partnering with Tillamook. I love that Tillamook is a farmer owned and farmer led dairy co-op. They keep it real, old school and modern—dairy done right since 1909. Their naturally aged quality cheese elevates food from ordinary to extraordinary and is ridiculously delicious. Tillamook’s cheese rocks.

fullsizeoutput_8e2f.jpegI always say that a dish is only as good as its ingredients—the secret to this dish is this ridiculously delicious Tillamook cheddar cheese. With Tillamook expanding nationwide, it was reason enough to celebrate and break into my family vault with this favorite. I like to par-cook potatoes early in the week and then use them throughout.

IMG_0280.jpgIf you want a crispy potato you must absolutely cook it twice! You are not going to believe how easy it is to make this sauce, pour it on the potatoes, and top with shredded cheese. Golden, bubbly, crunchy…and perfect for a weeknight dinner.

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Tillamook

 

Roy's Cheesy Potatoes

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  • 1 pound fingerling potatoes
  • 1 tablespoon + 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 ounces grated Tillamook medium or sharp cheddar cheese loaf, divided
  • 1 cup cold milk
  • 2 tablespoons corn starch
  • 1/2 cup chopped onion
  • 1 tablespoon softened butter

Preheat oven to 350F.

In a medium pot, bring water and 1 tablespoon of salt to a boil. Add the potatoes and par-boil 10 minutes. Drain and cool. Slice in half lengthwise and set aside.

In a small bowl, mix the corn starch and milk and combine well. Set aside.

In a medium sized sauté pan over medium heat, melt the butter. Add the onions and sauté them until soft, about 3 minutes. Add the milk and corn starch mixture to the pan, stirring to combine well. Add the pepper and 1/2 cup shredded Tillamook cheese, stirring until well combined, melted and saucey, about 1 1/2 minutes.

Butter a 12 inch cast iron pan, or oven-safe skillet. Place the potatoes cut side down evenly in the pan. Sprinkle with 1 teaspoon of salt. Pour the cheese sauce over the potatoes and top with the remaining grated cheese. Place the pan in the oven and cook until golden and bubbly, about 40 minutes.

Note: You can also make individual sized pans; just cut the oven time down to about 25 minutes.

 

 

 

9 thoughts on “Roy’s Cheesy Potatoes

  1. Thank you for Roy’s recipe..not entering:) But these look grand!

  2. Firmine Salomon June 6, 2018 — 3:40 pm

    Roy’s chessy potatoes recipe looks so simple and easy to make. Thanks for sharing. I am definitely entering because i cant say no to chesse and i never had a Tillamook cheese. Let’s go!!!!!

  3. I could eat cheesy potatoes for breakfast lunch and dinner, it’s a dish our whole fmaily loves

  4. Oh my goodness! I just bought a block of Tillamook cheddar – get in my belly!!!!!

  5. I love simple yet delicious recipes like this one. Makes life much simpler.

  6. I’m definitely entering! I love Tillamook! Tried the recipe yesterday and it was a big hit with the family!

  7. Gurpreet Saini June 11, 2018 — 6:20 pm

    Love this Recipe!! Potatoes & cheese perfect combo. Thanks for sharing & I am entering. Love Tillamook cheese!

  8. What a perfect dish and who doesn’t love Tillamook cheese!

  9. Served for dinner last evening to company. Couldn’t find those potatoes so used russet. There were no leftovers (the wife went back for thirds!!!) Loved them and so easy to make. Thank you for such a delicious dish!

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Location nocrumbsleft/Chicago, IL E-mail teri@nocrumbsleft.net Hours I'm happy to provide all my content for free. We do participate in Affiliate advertising programs, including Amazon, to earn a percentage of all products linked through my website.
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