Pittsburgh Potatoes

Directions

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Place the potatoes into a large pot and fill with enough water to cover. Bring to a boil, and cook until tender enough to pierce with a fork; drain, and and cut into cubes.
3. Melt cheese and 1/4 cup butter in a large saucepan over medium low heat, stirring frequently. Remove the pan from the heat; stir in the sour cream, onion, salt, and pepper. Stir the potatoes into the cheese mixture, and transfer to a 2 quart casserole dish. Dot the top of the potatoes with the remaining 2 tablespoons of butter, and sprinkle with paprika.
4. Bake in preheated oven until hot, about 30 minutes. Cool before serving.

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Reviews (22)

Your Rating:

14

tpierce

Feb. 11, 2009

"My husband hates sour cream so I was a bit worried about this one, but he loved it. It didn't have a strong sour cream taste and was delicious...." See more"

10

elvisfan

Sep. 28, 2009

"This was FANTASTIC! I had my in-laws and parents for dinner so I doubled it. It was creamy and so good. I added bacon bits and sprinkled the top with chives too. Very, very good! I will make this..." See more forever!"

8

MIASMAMA

Apr. 23, 2010

"I have tried unsuccessfully to make cheese potatoes for years. THey tend to be too greasy or not cooked enough. THis was awesome and I will use it every time. Everything is better Pittsburgh-style!..." See more!!"