If you’ve been looking for your Mom’s Pittsburgh Potatoes recipe, without having to scroll down forever just look at it, you’ve arrived!
Pittsburgh Potatoes is a casserole in which cooked potato cubes are layered with a light cheese sauce and topped with buttery bread crumbs.
Without further ado, here’s the Pittsburgh Potatoes recipe (a more compact, printable version appears below):
Pittsburgh Potatoes Recipe: Ingredients
- 1t. salt (for boiling)
- 3 cups cubed potatoes
- 2T. minced onion
- 2T. diced pimento
- 1t. butter
- 1/3c. bread crumbs
- 2c. cold milk
- 3T. flour
- 1/2t. salt (for sauce)
- 1/4t. pepper
- 3 oz. shredded cheese
How to Make Pittsburgh Potatoes
- Boil the vegetables: bring potatoes, onion, and salt to a boil in 6 cups of water, and cook for 5 minutes.
- Stir pimentos into the pot, and cook for another 5 minutes. Remove from heat and drain.
- Preheat oven to 375 degrees, while you make the white sauce. Place milk in pan, and whisk in flour and seasonings. Heat over medium flame, whisking, until thickened.
- Shut off heat, and stir in cheese.
- Butter a 1 1/2 quart casserole dish, and layer ingredients as follows: sauce/potatoes/sauce/potatoes/sauce/crumbs.
- Bake 1 hour or so, until browned and bubbly.
Pittsburgh Potatoes Printable Recipe
Pittsburgh Potatoes, Old Fashioned
Pittsburgh Potatoes is a casserole in which cooked potato cubes are layered with a light cheese sauce and topped with buttery bread crumbs.
Servings: 8
Calories: 150kcal
Cost: $3.00
Ingredients
- 1 t. salt (for boiling)
- 3 c. cubed potatoes
- 2 T. minced onion
- 2 T. diced pimento
- 1 t. butter
- ⅓ c. bread crumbs
- 2 c. cold milk
- 3 T. flour
- ½ t. salt (for sauce)
- ¼ t. pepper
- 3 oz. shredded cheese
Instructions
- Boil the vegetables: bring potatoes, onion, and salt to a boil in 6 cups of water, and cook for 5 minutes.
- Stir pimentos into the pot, and cook for another 5 minutes. Remove from heat and drain.
- Preheat oven to 375 degrees, while you make the white sauce. Place milk in pan, and whisk in flour and seasonings. Heat over medium flame, whisking, until thickened.
- Shut off heat, and stir in cheese.
- Butter a 1 1/2 quart casserole dish, and layer ingredients as follows: sauce/potatoes/sauce/potatoes/sauce/crumbs.
- Bake 1 hour or so, until browned and bubbly.
Pittsburgh Potatoes Tips for Success
- Use the cheese you remember best. Good choices are American, Velveeta, mild Cheddar, Colby, or Monterey Jack. Parmesan or Romano are fine, as well; but reduce amount of these concentrated cheeses by half (so, 1/4 cup).
- Some prefer using roasted red pepper to pimento.
- The prep can be done using a single pan. After cooking the vegetables, rinse pan and wipe out with a clean dishtowel. Then, use it to melt the butter. Shut off the heat. Stir in the crumbs. Remove to a small dish, and set aside. Now, you can use the pan to make the sauce.
- Use a good, heavy pot that isn’t made in the place that rhymes with pine-a; such as this well-made one from Brazil (view here).
- If your memory of this Pittsburgh Potatoes includes any herb, such as parsley or thyme, add at Step 3, using 1T. fresh or 1/2t. dried.
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