Pittsburgh Potatoes
By: Anonymous
Published: Saturday, December 12, 2009 - 1:11am

Ingredients




3 cups (750 ml) peeled and diced potatoes
1/2 onion, finely chopped
3 tablespoons (45 ml) butter
3 tablespoons (45 ml) all-purpose flour
1 1/2 cups (375 ml) milk
3/4 cup (180 ml) grated cheddar cheese
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
1 (4-oz) jar chopped pimientos, drained

Preparation

1 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  2 Serves 4 to 6. 3 Recipes