Pittsburgh Potatoes
Ingredients
3 C. potatoes, peeled and diced
1/2 onion, finely chopped
3 Tbsp. butter
3 Tbsp. all-purpose flour
1 1/2 C. milk
3/4 C. cheddar cheese, grated
salt and pepper to taste
A grating of fresh nutmeg
4-oz jar chopped pimientos, drained
Cooking Instructions
Preheat oven to 350°. Steam the diced potatoes and chopped onion for 5 minutes. Meanwhile, heat the butter in a saucepan over moderate heat, stir in the flour, and cook for 2 to 3 minutes. Stir in the milk and bring to a boil, stirring frequently. Remove from the heat and stir in the cheese, salt, pepper, and nutmeg. Mix the steamed potato mixture with the pimientos and place in a buttered baking dish. Top with the sauce and bake until the potatoes are tender, about 45 minutes. Serves 4 to 6.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)