Pittsburgh Potatoes 2
Back to listIngredients:
- 4 cups potatoes diced
- 1 teaspoon salt
- 2 cups tomatoes diced can also use canned Italian style
- 2 small onions diced
- 1 cup potato water
- 1 cup milk
- 4 tablespoons butter or 4 tablespoons margarine
- 4 tablespoons flour
- 1/2 lb cheddar cheese grated
Steps:
- Boil potatoes with salt until firm but not overcooked I leave the skins on mine
- thats 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