50+ Friends Club Cookbook
Vegetables & Side Dishes
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Pittsburgh Potatoes
From the Kitchen of: H@ppy
.
| 2 | Cups | Potato cubes |
| 1 | Tbsp. | Onion, chopped |
| 1/2 | Cup | Mild cheese, shredded |
| 2 | Tbsp. | Butter |
| 2 | Tbsp. | Flour |
| 1 | Cup | Milk |
| | | Salt & Pepper to taste |
- Cook cubed potatoes and onion in boiling salted water for 10 minutes.
- Drain; Put in buttered oven-proof dish.
- In a small saucepan, melt the butter and stir in the flour. Cook for one minute.
- Slowly add milk, stirring constantly until thickened - salt and pepper to taste.
- Place shredded cheese over potatoes and pour sauce over all.
- Bake at 350degrees until potatoes are soft - 20 to 30 minutes.