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Pittsburgh Potatoes

User Rating 5 Star Rating (2 Reviews)


This amazing potato casserole is mixed with a wonderful cheese sauce, then it's topped with a buttery bread crumb topping.

Cook Time: 30 minutes

Total Time: 30 minutes


  • 4 cups diced potato
  • 1/4 cup chopped onion
  • 1 teaspoon salt
  • 2 tablespoons chopped pimiento, drained
  • 4 tablespoons butter, melted, divided
  • 3 tablespoons flour
  • 2 cups milk
  • 8 ounces shredded American process cheese
  • salt and pepper, to taste
  • 1/2 cup soft breadcrumbs


Cook first 3 ingredients in boiling water to cover in a saucepan 15 minutes; drain and add pimiento . Combine 3 tablespoons of butter with 3 tablespoons flour in a saucepan over low heat, stirring until smooth and bubbly. Gradually add milk, then stir in cheese. Continue cooking and stirring until thickened and smooth. Taste and add salt and pepper, if needed. Pour cheese sauce over potato mixture; spoon into a 2-quart baking dish. Toss bread crumbs with remaining 1 tablespoon butter; sprinkle over casserole. Bake at 350° for 20 to 30 minutes.
Makes 6 servings.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
modified recipe, Member tustin85

the directions were easy and great to use, I changed the recipe by using diced red and green bell peppers instead o the palemto and used colby and pepperjack cheese on top instead of breadcrumbs for a ""cheesier"" blend.

2 out of 2 people found this helpful.

See all 2 reviews

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