Pittsburgh Potatoes #2

"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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Ready In:
55mins
Ingredients:
9
Serves:
6-8
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ingredients

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directions

  • Boil potatoes with salt until firm but not overcooked (I leave the skins on mine, that's up to individual preference.
  • 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).
  • To make sauce: melt butter in pan over low heat.
  • Add flour and mix well.
  • Add broth and milk slowly, continuing to stir as it heats.
  • Add cheese, continue to mix until all cheese is melted.
  • Pour cheese sauce over cooked potatoes. If you like your potatoes cheesy you can double to sauce recipe.
  • Bake at 350 degrees for approximately 30 minutes.
  • Can also be made in a crockpot, on low for about 4 hours before you are ready to use them.

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