A baked dish with layers of sliced potatoes, onion, and anchovy fillets in a creamy sauce.

Ingredients
1 onion, thinly sliced
1 tablespoon oil (you can use the oil from the anchovies)
5 medium Red or Yukon Gold potatoes, scrubbed, and if you like, peeled
10 oil-packed anchovy fillets, blotted dry with a paper towel
1-1/4 cup milk or cream
2 tablespoons bread crumbs
2 tablespoons butter

Directions
Saute onions in oil until softened. Meanwhile, lightly grease a 9-by-13-inch pan or baking dish, and shred or thinly slice the potatoes and chop the anchovies.

Layer half the potatoes, half the onions and half the anchovies. Repeat layers. Pour milk or cream all over. Sprinkle bread crumbs over the top and dot with butter.

Bake at 375°F 45 to 55 minutes or until potatoes are tender and cooked through and top is browned. If top browns too quickly, cover loosely with a sheet of foil.

The anchovies dont taste fishy, but melt into the sauce. If you prefer, substitute 3 or 4 strips of bacon, cooked and crumbled, for the anchovies.

Ingredients
8 oz. dry elbow macaroni
2 tbsp. Tillamook® Unsalted Butter
2 tbsp. all-purpose flour
2 cups whole milk
1/2 tsp. salt
1/8 tsp. pepper
2 1/2 cups (10 oz.) Tillamook® Medium Shredded Cheddar Cheese, divided

Directions
Preheat oven to 350° F. Lightly butter a 2-qt. shallow baking dish.

In a large pot, bring 3 quarts of water to a boil. Add 2 1/2 tsp. salt and macaroni. Cook according to package directions, stirring occasionally. Pasta is done when it is slightly chewy to the bite or al dente. Drain pasta in a colander and set aside.

Prepare sauce while pasta is cooking. In a medium saucepan, over medium heat, melt butter. Whisk in flour and cook 3 minutes, whisking constantly.

Gradually add milk and bring just to a boil, whisking constantly. Reduce heat and simmer, whisking often, until sauce slightly thickens, 4-5 min. Add salt, pepper and 2 cups of cheese. Stir until cheese is melted. Remove pan from heat and fold in pasta. Pour into prepared baking dish then sprinkle top with remaining cheese.

Bake 15-20 minutes or until cheese is bubbly and top begins to brown. Let sit 5 minutes before serving. Serves 4-6.

Prep Time: 20 minutes
Baking Time: 15-20 minutes

Recipe reprint courtesy of Tillamookcheese.com.

Ingredients
5 medium Granny
Smith Apples
1 teaspoon lemon juice
1/4 cup white sugar
1/2 teaspoon nutmeg
Topping:
3/4 cup firmly packed brown sugar
3/4 cup rolled oats
1/2 cup flour
1 teaspoon ground cinnamon
1/2 cup butter (1 stick), cut into
8 or 9 chunks
3/4 cup chopped nuts, optional

Directions:
Preheat oven to 350 degrees F.

Mix the topping. Stir together the brown sugar, oats, flour and cinnamon, then work in the butter with two dinner knives or a pastry cutter until crumbly. Add nuts, if using.

Peel, core and slice apples. Toss with lemon juice, white sugar and nutmeg. Put into a greased 8-inch square pan.

Cover with the topping. Bake 25 to 30 minutes or until apples are tender and the topping is browned.

Wonderful eaten warm with vanilla ice cream or sour cream. If you like lots of “crust,” double the topping recipe.