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.

If 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.

Click here to find out where you can buy Tillamook’s products.


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Roy’s Cheesy Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: nocrumbsleft
  • Prep Time: 10 min
  • Cook Time: 50 min
  • Total Time: 60 min
  • Yield: 4 servings


  • 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 350°F.

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.