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