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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I found this recipe in a magazine somewhere years ago and only tried them recently. They are a HIT everywhere I have taken them. I don't know if they actually have any Pittsburgh ties, but my sister went to Pitt and I wrote it down just because of the name! Ingredients:
4 cups potatoes, diced |
1 teaspoon salt |
2 cups tomatoes, diced (can also use canned italian style) |
2 small onions, diced |
1 cup potato water |
1 cup milk |
4 tablespoons butter or 4 tablespoons margarine |
4 tablespoons flour |
1/2 lb cheddar cheese, grated |
Directions:
1. Boil potatoes with salt until firm but not overcooked (I leave the skins on mine, that's up to individual preference.
2. Drain potatoes making sure to reserve the potato broth/water for sauce. Place drained potatoes into 10x13 baking dish (spray dish with pan release if desired).
3. To make sauce: melt butter in pan over low heat.
4. Add flour and mix well.
5. Add broth and milk slowly, continuing to stir as it heats.
6. Add cheese, continue to mix until all cheese is melted.
7. Pour cheese sauce over cooked potatoes. If you like your potatoes cheesy you can double to sauce recipe.
8. Bake at 350 degrees for approximately 30 minutes.
9. Can also be made in a crockpot, on low for about 4 hours before you are ready to use them.
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