Pittsburgh Potatoes

Note: this recipe would not be Keto (or even low carb) compliant. It is part of a 1930’s segment we did quite some time ago.

Pittsburgh Potatoes

Here is another "blast from the past" 1930's recipe! A delectable, cheesy potato casserole named, "Pittsburgh Potatoes." This recipe can be assembled a day or more in advanced and stored in the refrigerator. Be sure to set out about an hour before baking so dish can come to room temperature. Serve with breakfast or dinner!
Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs
Servings 8 servings


  • 3 cups raw cubed potatoes (washed and peeled)
  • 1 small onion minced
  • 3 pimentos chopped
  • 2 cups white sauce see below
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/2 Tbsp Worcestershire sauce
  • 1 tsp yellow mustard
  • 3/4 cup grated cheddar cheese
  • 1 cup bread crumbs
  • 6 pats of butter a pat is about 1/2 tablespoon

*White Sauce Ingredients* (this can be made ahead of time)

  • 4 Tbsp butter
  • 4 Tbsp flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 cups milk


  • Preheat oven to 375 degrees F
  • Wash, peel, and cube potatoes
  • Cook cubed potatoes and onion in boiling, salted water about 5 minutes.
  • Add pimentos, then cook another 5 minutes.
  • Drain potatoes.
  • Season white sauce with Worcestershire sauce, mustard, salt, and pepper.
  • Add grated cheese to seasoned white sauce.
  • Place alternate layers of potatoes and sauce in buttered casserole dish.
  • Top with bread crumbs.
  • Add pats of butter, spread across top so they are an even distance away from each other.
  • Place in preheated oven and bake for about 1 to 1.5 hours (top is browned and potatoes are soft).

White Sauce Instructions

  • In 3 quart sized saucepan, gently melt butter over low heat. Stir in flour, salt, and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute. This can be made ahead of time. Make several batches, cool and place covered in refrigerator until needed.


*There are not too many ways you can turn this one into a "healthy" dish but here are a few suggestions:
Gluten Free - make white sauce with sweet white rice flour and use gluten-free bread to make bread crumbs for topping the dish.
Dairy Free - use Earth Balance soy free "butter" in the white sauce and to top the bread crumbs with. Use a dairy-free milk alternative of choice in place of the milk in the white sauce. Cashew milk tends to be a good alternative because it is thicker than most dairy-milk substitutes. Use cheddar, dairy-free" shreds of your choice for the grated cheddar cheese.
Worcestershire sauce - most Worcestershire sauces contain soy and/or gluten, if this is an issue for you, try this Homemade Paleo Worcestershire sauce recipe from "A Whole New Twist," its been rated 5 stars! http://awholenewtwist.com/homemade-paleo-worcestershire-sauce/
Don't want to use potatoes? No problem, dice up some raw, washed, dried cauliflower and use in place of the diced potatoes. Reduce boiling time in half if using cauliflower.

Published by

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating