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    You are in: Home / Recipes / Pittsburgh Potatoes #2 Recipe
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    Pittsburgh Potatoes #2

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    carlinsmom's Note:

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Sauce

    Directions:

    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. Place drained potatoes into 10x13 baking dish (spray dish with pan release if desired).
    3. 3
      To make sauce: melt butter in pan over low heat.
    4. 4
      Add flour and mix well.
    5. 5
      Add broth and milk slowly, continuing to stir as it heats.
    6. 6
      Add cheese, continue to mix until all cheese is melted.
    7. 7
      Pour cheese sauce over cooked potatoes. If you like your potatoes cheesy you can double to sauce recipe.
    8. 8
      Bake at 350 degrees for approximately 30 minutes.
    9. 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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    Ratings & Reviews:

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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
    54%
    Total Fat 21.9 g
    33%
    Saturated Fat 13.8 g
    69%
    Cholesterol 65.7 mg
    21%
    Sodium 706.5 mg
    29%
    Total Carbohydrate 28.5 g
    9%
    Dietary Fiber 3.3 g
    13%
    Sugars 3.5 g
    14%
    Protein 14.1 g
    28%

    The following items or measurements are not included:

    potato water

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