1915 Pittsburg Potatoes Recipe - Old Cookbook Show
This community cookbook recipe is half way between macaroni and cheese (without macaroni), and a potato gratin... Some old cookbooks might even call these Funeral potatoes? A part of culinary history that lives on.

Recipe:
Four cups raw potatoes (diced), one onion cut fine, put in boiling salt water and boil 5 minutes, then add ½ can pimentos (10 cent can), cut up, boil 5 minutes longer; drain, put in buttered bake dish, and cover with sauce made as follows: 4 tablespoons butter, 5 tablespoons flour, 2 cups sweet milk, salt and pepper, ½ pound grated cheese. Cover with bread crumbs and bake in oven until potatoes are done.



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