Pittsburgh Potatoes a Vintage Recipe
Transport your taste buds to bygone days with Pittsburgh Potatoes, a vintage recipe that combines nostalgia with irresistible flavor. This classic dish features tender layers of thinly sliced Russet potatoes and sweet yellow onions, smothered in a rich, creamy cheddar cheese sauce infused with garlic and paprika for a touch of warmth. Baked until golden and bubbly, these creamy scalloped potatoes are the perfect side dish for holiday feasts, family gatherings, or weeknight comfort meals. Easy to prepare with just 20 minutes of prep time before the oven does the rest, this retro favorite promises to be a crowd-pleaser. Serve hot and garnish with fresh parsley for a touch of brightness. Whether you're celebrating tradition or creating new memories, these Pittsburgh Potatoes are a timeless addition to any table.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 1 large Yellow onion
- 2 cups Sharp cheddar cheese
- 1.5 cups Heavy cream
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1 teaspoon Garlic powder
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 tablespoons Parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
Peel the potatoes and slice them into thin rounds, about 1/8-inch thick. Use a mandoline if available for consistent slices.
Peel and thinly slice the onion into rounds.
In a medium saucepan over medium heat, melt the butter. Add the flour and whisk constantly for about 1 minute to create a roux.
Gradually pour in the heavy cream while continuing to whisk to prevent lumps. Cook for 2-3 minutes until the mixture thickens.
Stir in the garlic powder, 1 teaspoon of salt, black pepper, and half of the shredded cheddar cheese. Mix until smooth, then remove from heat.
Layer one-third of the sliced potatoes in the baking dish, overlapping slightly. Sprinkle with a pinch of salt, black pepper, and paprika.
Add a layer of onions, followed by one-third of the cheese sauce. Repeat layers two more times, finishing with cheese sauce on top.
Cover the baking dish tightly with aluminum foil and bake for 40 minutes.
Remove the foil and sprinkle the remaining shredded cheddar cheese on top. Return to the oven and bake uncovered for an additional 20 minutes, or until the top is golden brown and bubbly.
Let the dish cool for 10 minutes before serving. Garnish with chopped parsley if desired.
Nutrition Facts
Calories |
3437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.3 g | 279% | |
| Saturated Fat | 134.5 g | 672% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 664 mg | 221% | |
| Sodium | 6450 mg | 280% | |
| Total Carbohydrate | 266.8 g | 97% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 18.8 g | ||
| Protein | 91.0 g | 182% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1834 mg | 141% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 6167 mg | 131% | |
*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.
