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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Even though I live in Pittsburgh, I had never heard of these potatoes until I found the recipe in the Baltimore Sun. Well, they spelled Pittsburgh wrong, so who knows if its actually from the 'Burgh. Regardless, these are yummy! Read more ! Ingredients:
4 cups uncooked white potatoes, diced |
1 small onion, minced |
1 teaspoon salt |
one 4-ounce jar chopped pimentos |
sauce |
4 tablespoons butter |
4 tablespoons flour or cornstarch |
2 cups milk |
1 cup grated cheese |
salt and pepper to taste |
1/2 cup cracker crumbs or gluten-free cracker crumbs |
Directions:
1. Place the potatoes in a pan, add onion and 1 teaspoon salt, cover with boiling water and cook for about 5 minutes. Drain. Put in a greased baking dish and mix in the pimentos.
2. TO MAKE THE SAUCE: Melt butter in a saucepan. Blend in the flour. Cook over low heat until bubbly. Add milk and heat until boiling, stirring constantly for 1 minute. Remove from heat and add the grated cheese.
3. Stir until the cheese is melted and fully incorporated. Season with salt and pepper to taste. Pour finished sauce over potatoes and sprinkle with cracker crumbs.
4. Bake in a 350-degree oven for 25 to 30 minutes.
5. NOTE: Use the cornstarch and gf cracker (or bread) crumbs to make a gluten-free version. JUST as good!
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