Pittsburgh Potatoes - cooking recipe

Ingredients

5 c. raw cubed potatoes
1/2 medium onion, chopped
2 Tbsp. margarine
2 Tbsp. flour
1/4 tsp. salt
1 c. milk
3 oz. Cheddar cheese, crumbled
2 oz. pimentos, chopped

Preparation

Rinse and chill potatoes.
Place with onion in buttered casserole.
Heat the margarine over low heat.
Blend flour, salt and milk.
Return to heat and add Cheddar cheese.
Stir.
Bring to boil and add to the potato mixture.
Mix well.
Add pimentos. Bake at 350\u00b0 for 1 hour or until soft but not mushy.
Stir gently. Sauce should be thick and not soupy.
Stirring will prevent soupiness.
Serve 20 minutes after removing from oven.