Pittsburgh Potatoes, a Vintage Recipe

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.

• Ready In: 50 mins
• Serves: 4

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

Directions

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