- 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.