Pittsburgh Potatoes A Vintage Recipes

PITTSBURGH POTATOES

Pittsburgh potatoes image

I don't know the history of this dish but since it says Pittsburgh and that is where I was born and raised it HAS to be good!!!

Provided by paulamatt

Categories Potato

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 11

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

Steps:

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

PITTSBURGH POTATOES, A VINTAGE RECIPE

Pittsburgh Potatoes, a Vintage Recipe image

Creamy and cheesy, mild flavor but very tasty. Instead of the can of pimentos, you can cube red peppers (or green or both) and add to the potatoes and onions when they are about halfway through. A little crunch and color is nice.

Provided by Jezski

Categories Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 cups cubed potatoes
1 tablespoon chopped onion
1 (4 ounce) can pimiento (small flat can)
1/2 cup grated American cheese
2 tablespoons margarine or 2 tablespoons butter
2 tablespoons flour
1 cup milk
salt & pepper

Steps:

Cook potatoes and onions in boiling water for 10 minutes. Drain and place in buttered baking dish.
Make white sauce, (melt margarine, whisk in flour for 2 minutes and then whisk in milk. Season and simmer for a minute or two.)
Add chopped pimiento and cheese to the sauce and pour over potatoes.
Bake until browned and bubbly, about 30 minutes at 350.

Nutrition Facts : Calories 170.4, Fat 8.1, SaturatedFat 2.4, Cholesterol 8.5, Sodium 168.6, Carbohydrate 21.1, Fiber 2.1, Sugar 1.9, Protein 4.3

PITTSBURGH POTATOES

Pittsburgh Potatoes image

This is a cheesy, savory potato dish made with Velveeta®, sour cream, and onions. It is a favorite among all who try it.

Provided by Brad P

Categories Potato Side Dishes

Time 1h30m

Yield 10

Number Of Ingredients 9

Ingredients

7 potatoes, scrubbed
2 cups processed cheese food (such as Velveeta®), cubed
¼ cup butter or margarine
1 ½ cups sour cream
⅓ cup finely chopped yellow onions
1 teaspoon salt
¼ teaspoon pepper
2 tablespoons butter or margarine
paprika

Steps:

Preheat an oven to 350 degrees F (175 degrees C).
Place the potatoes into a large pot and fill with enough water to cover. Bring to a boil, and cook until tender enough to pierce with a fork; drain, and and cut into cubes.
Melt cheese and 1/4 cup butter in a large saucepan over medium low heat, stirring frequently. Remove the pan from the heat; stir in the sour cream, onion, salt, and pepper. Stir the potatoes into the cheese mixture, and transfer to a 2 quart casserole dish. Dot the top of the potatoes with the remaining 2 tablespoons of butter, and sprinkle with paprika.
Bake in preheated oven until hot, about 30 minutes. Cool before serving.

Nutrition Facts : Calories 368.7 calories, Carbohydrate 30.9 g, Cholesterol 61.7 mg, Fat 23.2 g, Fiber 3.4 g, Protein 10.7 g, SaturatedFat 14.2 g, Sodium 755.4 mg, Sugar 4.1 g

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