photo by Shannon Cooks
- Ready In:
- 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.
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Great dish. I was born and raised in Pittsburgh but have never heard of this before, so I thought I'd give this a try, now that I live an ocean away from my hometown. I didn't have any pimiento strips on hand so I substituted a diced, sauteed red bell pepper and it tasted just the same. I also couldn't bring myself to use processed cheese spread (despite my Pittsburgh roots, I'm a bit of a foodie purist), sorry! I used a mixture of white cheddar and swiss- this was nice. There are two small things that I would do differently when I make this again: I will saute the onion instead of boiling it as the boiled onion lacks aesthetic appeal and does not add as much flavorful punch as it could have. Also, I am going to top this with at least a cup of breadcrumbs next time; the crispy, crunchy breadcrumbs on top really complete this dish. I only used a small amount and wish that I had added more. Crushed Ritz crackers would be really good instead of breadcrumbs, too! All in all, we definitely liked this and it made us feel a little closer to the Burgh! Thanks for posting, yinz!
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I am the wife of a submariner!! My husband just finished serving on a Trident Nuclear Submarine for the past five years! We are just starting a 3 year shore duty tour and loving it. We are so happy to be a family we have four kids under the age of 8. They are the whole entire world to me! My all time favorite cookbook would have to be the Cake mix doctor. I love to bake.