Pittsburgh Potatoes #2

1. 1

   Boil potatoes with salt until firm but not overcooked (I leave the skins on mine, that's up to individual preference.

2. 2

   Drain potatoes making sure to reserve the potato broth/water for sauce.

3. 3

   Place drained potatoes into 10x13 baking dish (spray dish with pan release if desired).

4. 4

   To make sauce: melt butter in pan over low heat.

5. 5

   Add flour and mix well.

6. 6

   Add broth and milk slowly, continuing to stir as it heats.

7. 7

   Add cheese, continue to mix until all cheese is melted.

8. 8

   Pour cheese sauce over cooked potatoes.

9. 9

   If you like your potatoes cheesy you can double to sauce recipe.

10. 10

    Bake at 350 degrees for approximately 30 minutes.

11. 11

    Can also be made in a crockpot, on low for about 4 hours before you are ready to use them.

* Per serving · 4 servings · Values may vary.

No additional tips available.