Pittsburgh Potatoes
Dive into comforting indulgence with this irresistible Pittsburgh Potatoes recipe, a creamy, cheesy potato casserole that’s perfect for weeknight dinners or festive gatherings. Featuring tender slices of Russet potatoes layered with a rich, homemade cheddar cheese sauce infused with sour cream, garlic, and paprika, this dish delivers a satisfying balance of bold flavors and velvety textures. A touch of breadcrumbs on top adds an optional crispy finish that takes this oven-baked classic to the next level. Ready in just over an hour, this crowd-pleasing side pairs wonderfully with roasted meats or veggie mains while standing strong as a star dish on its own. Whether you’re hosting a family dinner or potluck, these baked potatoes are guaranteed to steal the spotlight!
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 4 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 2 tablespoons All-purpose flour
- 2 cups Whole milk (or half-and-half for creamier texture)
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Sour cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 0.5 cup Breadcrumbs (optional for topping)
- 1 small amount Cooking spray or butter (for greasing dish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or butter and set it aside.
Peel the potatoes and slice them into thin rounds, about 1/4 inch thick. Place the sliced potatoes in a bowl of cold water to prevent browning while you prepare the sauce.
In a medium saucepan, melt the butter over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 3-4 minutes.
Sprinkle the flour over the onions and stir continuously for 1-2 minutes to create a roux. The mixture should be smooth and slightly bubbly.
Gradually whisk in the milk, ensuring there are no lumps. Continue stirring until the sauce thickens, about 4-5 minutes.
Stir in the shredded cheddar cheese, sour cream, salt, black pepper, garlic powder, and paprika. Mix until the cheese has melted and the sauce is smooth. Remove from heat.
Drain the potato slices and pat them dry with a clean kitchen towel. Layer half of the potato slices evenly in the prepared baking dish.
Pour half of the cheese sauce over the potatoes, spreading it evenly. Layer the remaining potatoes on top and pour the rest of the sauce over them.
If using breadcrumbs, sprinkle them evenly over the top of the dish for extra texture and crunch.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and continue baking for an additional 15-20 minutes, or until the potatoes are tender, the sauce is bubbling, and the top is golden brown.
Allow the dish to cool for 5-10 minutes before serving. Enjoy your creamy and delicious Pittsburgh Potatoes!
Nutrition Facts
Calories |
3024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.8 g | 216% | |
| Saturated Fat | 107.1 g | 536% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 479 mg | 160% | |
| Sodium | 4415 mg | 192% | |
| Total Carbohydrate | 305.6 g | 111% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 35.2 g | ||
| Protein | 101.9 g | 204% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2142 mg | 165% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 6356 mg | 135% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
