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!
My Private Note
Units: US | Metric
- 4 cups potatoes, diced
- 1 teaspoon salt
- 2 cups tomatoes, diced (can also use canned Italian style)
- 2 small onions, diced
- 1Boil potatoes with salt until firm but not overcooked (I leave the skins on mine, that's up to individual preference.
- 2Drain 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).
- 3To make sauce: melt butter in pan over low heat.
- 4Add flour and mix well.
- 5Add broth and milk slowly, continuing to stir as it heats.
- 6Add cheese, continue to mix until all cheese is melted.
- 7Pour cheese sauce over cooked potatoes. If you like your potatoes cheesy you can double to sauce recipe.
- 8Bake at 350 degrees for approximately 30 minutes.
- 9Can also be made in a crockpot, on low for about 4 hours before you are ready to use them.
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Nutritional Facts for Pittsburgh Potatoes #2
Serving Size: 1 (208 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 362.8
- Calories from Fat 197
- Total Fat 21.9 g
- Saturated Fat 13.8 g
- Cholesterol 65.7 mg
- Sodium 706.5 mg
- Total Carbohydrate 28.5 g
- Dietary Fiber 3.3 g
- Sugars 3.5 g
- Protein 14.1 g
The following items or measurements are not included: