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Pittsburgh Potatoes

Print Recipe
Course Side Dish

Ingredients
  

  • 7 medium-sized potatoes, scrubbed clean
  • 2 cups velveeta cheese, cubed
  • 1/4 cup butter
  • 1 1/2 cups sour cream
  • 1/3 cup finely chopped yellow onion
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 Tbs butter
  • paprika for garnish

Instructions
 

  • Preheat oven to 350 degrees. 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 cut into cubes.
  • 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.
  • Bake in preheated oven until hot, about 30-45 minutes. Cool slightly before serving. Makes 8 servings. Enjoy!