Pittsburgh Potatoes
by rotts4me
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INGREDIENTS
- 3 cups potatoes ; peeled and diced
- 1/2 onion ; finely chopped
- 3 Tbs butter
- 3 Tbs all-purpose flour
- 1 1/2 cups milk
- 3/4 cup grated cheddar cheese
- Salt and freshly ground pepper ; to taste
- 1 grating fresh nutmeg
- 4 oz jar chopped pimientos ; drained
INSTRUCTIONS
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 in a preheated 350F (180C) oven until the potatoes are tender,
about 45 minutes.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (163g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 225 | ||
| Calories from Fat: 119 (53%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 13.3g | 18 % | |
| Saturated Fat 8.3g | 41 % | |
| Monounsaturated Fat 3.5g | ||
| Polyunsanturated Fat 0.5g | ||
| Cholesterol 38.6mg | 12 % | |
| Sodium 247.3mg | 9 % | |
| Potassium 424.3mg | 11 % | |
| Total Carbohydrate 18.9g | 6 % | |
| Dietary Fiber 1.8g | 7 % | |
| Sugars, other 17.2g | ||
| Protein 8g | 11 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 225
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