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Mrs. Hagerman's Pittsburgh Potatoes Recipe

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This recipe for Mrs. Hagerman's Pittsburgh Potatoes, by , is from The Immanuel Lutheran Church Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Donna Bellerose

Category:
Category:

Ingredients:  
Ingredients:  
4 C. diced potatoes
C. minced onions
1 tsp. salt
C. cracker crumbs (Ritz)
2 T. butter
2 T. flour
2 C. milk
lb. crated cheese (cheddar or your favorite or blend)


Bake at 350 for 20 minutes or until bubbly and browned.

Directions:
Directions:
Place diced potatoes in large saucepan, add onion and salt and cover with water.
Bring to a boil and cook 5 minutes. Drain and put into a greased 2 qt. casserole. ( I use a rectangular one.)
While potatoes are cooking, make the sauce. Melt butter and add flour while stirring constantly.
Slowly add milk over low heat until mixture is smooth and bubbly. Add cheese and melt, stirring often.
Pour cheese sauce over the potatoes. Sprinkle with cracker crumbs and dot with butter.
Bake in preheated oven.

Personal Notes:
Personal Notes:
I got this recipe from the Covenant Church cookbook many years ago. They were always a hit on Christmas Eve.

 

 

 

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