Pittsburgh Potatoes, A Vintage Recipe - cooking recipe

Ingredients

2 cups cubed potatoes
1 tablespoon chopped onion
1 (4 ounce) can pimiento (small flat can)
1/2 cup grated American cheese
2 tablespoons margarine or 2 tablespoons butter
2 tablespoons flour
1 cup milk
salt & pepper

Preparation

Cook potatoes and onions in boiling water for 10 minutes. Drain and place in buttered baking dish.
Make white sauce, (melt margarine, whisk in flour for 2 minutes and then whisk in milk. Season and simmer for a minute or two.)
Add chopped pimiento and cheese to the sauce and pour over potatoes.
Bake until browned and bubbly, about 30 minutes at 350.