Pittsburgh Potatoes Recipe

Name: Pittsburgh Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups diced potatoes; 1 small onion; 1 teaspoon salt; 1/2 jar pimiento strip; 1/2 lb processed cheese spread; 4 tablespoons butter or 4 tablespoons margarine, melted; 3 tablespoons flour; 2 cups milk; 3/4 teaspoon salt; fine dry breadcrumb; butter or margarine, cut up

Servings: persons

4 cups diced potatoes
1 small onion
1 teaspoon salt
1/2 jar pimiento strip
1/2 lb processed cheese spread
4 tablespoons butter or 4 tablespoons margarine, melted
3 tablespoons flour
2 cups milk
3/4 teaspoon salt
fine dry breadcrumb
butter or margarine, cut up

1
Cook first 3 ingredients in boiling water to cover in a saucepan 15 minutes; drain and add pimiento strips.
2
Cook cheese and next 4 ingredients in a saucepan over low heat, stirring costantly, until thoroughly heated and cheese melts.
3
Pour cheese sauce over potato mixture, and spoon into a baking dish.
4
Top with breadcrumbs, and dot with butter.
5
Bake at 350 degrees F.
6
for 20 to 30 minutes.

635

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 cups diced potatoes, 1 small onion, 1 teaspoon salt, 1/2 jar pimiento strip, and more.

Yes, Pittsburgh Potatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pittsburgh Potatoes

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