My nanny was from England. I have the exact same recipe almost word for word in her cookery book. She was born in 1909. The only differneces: 1. Cook the potatoes and onion in salted water. 2. Snip into pieces about a quarter of a pint Spanish pimentos, add them to the cooking potatoes and onions. Cook until not quite fork tender (about 12 minutes). Dip out the vegetables and place them in an open roasting pan. Season with salt and nutmeg (or paprika). Note: Nanny had written in the paprika) 3. Add 1 cup of scalded milk to the white roux slowly while stirring energetically. Add 1/2 cup of the starch water from the potatoes and then add half the cheese. Stir till melted and add the rest of the cheese. Add more starch water as necessary to make a smoothe sauce that will coat a spoon well (about the consistency of boiled custard or a bit thinner). 4. No time or temp on baking given. It just says to bake uncovered in a medium oven till the potatoes are done and the surface has taken on color. She made these potatoes for pot luck dinners, for an evening meal served with ham steak or lamb steaks/chops. She did have recipes from all over, but this is one of the older ones in her hand written book. It's just called Cheese sauce Potatoes. She also has a note in the book written later that says the sauce can be made entirely with the starch water without milk if none is available and she says that lard can be used in place of the butter for the roux. Many of her recipes had a dairy-less alternative jotted in the margin.
thank you for sharing such a wonderful, beautiful and essential piece of history with us!!!!! im glad i watched the video if only to read this to tell the truth- tho the video was cool too- this is even better to me;) i cant wait to make this w/ the leftover/frozen easter ham we've got- oh i can taste it already!!!mmm hmmm w/ some asparagus, too! so hard to think about all this deliciousness at 6am! i want it now hahaha...well, good day to ya and God bless ya GTBmom, and thanx again!
Thank you for this! I thought the potato water would have been an excellent addition to the sauce because it would have punched up that pimento and onion flavor. Also, having dairy-free options these days is excellent because the price of milk is just... frustrating, to say the least.
Pittsburgh area native, as everyone else says, yep this is a thing. I do them in a crockpot, same ingredients as the person from eastern PA. (I make an onion pulp in a food processor). Fridge the mix overnight, crockpot on high for an hour, then low until its lunchtime. Just keep stirring. Thanks for making this, and everything you do
THank You for the Crockpot secret I like the idea of running the onion through a food processor and then put the potato -onion mix in the fridge overnight. That's a really great idea. I'm NOT a Pittsburgh native BUT have been there many times visiting my late partner's family, which was always fun; I never heard them, Pittsburgh natives, refer to this dish as "Pittsburgh potatoes" I have heard them refer to it as "cheesy potatoes" or "potatoes [au] gratin"; always delish!!! They typically made this in the fall and winter months, because it's really heavy.
Dario there is 6 Pittsburg's in the US but the only one where you live in Allegheny Co. Is the only one with and H on the end you are right. Dario use to go down the 3rd Dimension lounge on weekends in the 70s great place live bands, McKee's Rocks Good People.
@@drohegda Pittsburgh pa was officially pittsburg pa for a century, only adding the h in 1911, but this book is from gary Indiana so it seems likely the author used the traditional way without the h instead of the new way
Hi Glenn, I'm from the UK and if you were to put this recipe into a shortcrust pastry case (traditionally whole wheat), omitting the pimento but with chopped parsley you'd have Old English Homity Pie. Yummy.
I'm from central Pennsylvania, about 4 hours from Pittsburgh. Growing up my mom made Pittsburgh Potatoes as her regular side when she made meatloaf. The biggest differences in hers was that she didn't add pimento and instead of shredded cheese she would use Velveeta cheese.
I live about 50 miles from Pittsburgh and there are a ton of versions of this around. The common denominator is that they all use cubed potatoes and not sliced. Bacon and/or salad olives seem to be a common addition. At church potlucks I've seen many versions.
As someone in a Celiac household, I love these types of recipes. Potatoes are so much cheaper, easier to access, and much more satisfying than gluten free pasta. We'll definitely try this one!
I grew up in Pittsburgh. I've never heard of "Pittsburgh Potatoes". However, I did find this in recipe my Pittsburgh Community Cookbook. It was title, POTATOES WITH A SAVORY SAUCE. The entry noted "the Daily Messenger" July 24 1942.
Glen did his happy dance, it must be good. And is anyone else impressed by how he cooks and films 2 recipes at once. I keep thinking how funny it would be if Glen got mixed up and edited the two together, kind of like Rachel flipping the page when she made her meat trifle.
Another Pittsburgh native here. Absolutely these are a "thing". Not a meal you could get at most restaurants but absolutely a staple in many people's lives for weddings, funerals, holidays, or any other event with many people!
Funeral Potatoes are a little bit different recipe-wise and west of the Mississippi the potatoes are hash brown potatoes. But they could be cousins. Also a lot of people top with crushed corn flakes cereal.
Not from Pittsburgh but from the region of Gary Indiana. We have a large Dutch community and this recipe is very common around here. Every potluck will have it. Often, it will be topped with more cheese or bread crumbs, as Julie suggested. We call it Dutch potatoes.
Been living in Pittsburgh since I was 10, and I never really realized these were a Pittsburgh thing till now! It's not something you order in a diner or restaurant (probably why I didn't know these by a name other than "cheeseh puh-tay-tahs") but its a consistent staple at any get together here, ESPECIALLY where black and yellow flags are flown. They're one of my top reasons to go to Tailgates outside of a Steelers or Pirates game, and no matter who's grandma made them they're always spectacular and more or less the same- delicious comfort food!
Lived near/in the Burgh my whole life, I also didn't know it was a Pittsburgh thing. These potatoes are at every large family dinner and Thanksgiving. Most of my family dose make it with bacon, or peppers, or onions, but the one I have liked most used bacon, broccoli and a blend of 4 cheeses that a friend's mom made.
I am a member of Steelers Nation, living in Texas. I have had Cheesy Potatoes at Lutheran pot-luck dinners many times down here, but I don't think they had pimentos in them. I have had them a few times with diced jalapeños, though. Otherwise, looks like the same thing.
Eastern Pennsylvania here. Just made a similar dish for Easter, family name of potato casserole, that has been around my home for just a few decades. Store bought frozen cubed "hash brown" potatoes, diced onion, canned creamed soup, melted butter, sour cream, shredded cheddar cheese, salt, pepper, mixed together in a casserole. Then topped with crushed cornflakes soaked in melted butter. Baked for an hour. Enjoy.
@@lloidffxi that's funny, I'm in Maryland and is the same thing we call a dish similar to these. I guess funeral potatoes get around. I wonder where they originated?
I lived in Pittsbutgh all my life and there are several versions of this. Different cheeses make a huge difference like adding cream cheese, sour cream etc. Great for picnics....
I'm puzzled why the pimento went into the boiling water instead going straight into the casserole. It seems like the boiling water would take away their flavor, and it sounds like that's what happened. I would say the same about the onions. I would sweat them in the butter before making a roux, not boil them. So strange, but I like the basic idea of the recipe. I'm not from Pennsylvania, so this dish is new to me. Thank you!
@@jonncatron7381 then maybe you could boil with the potatoes but sweat some in the butter too. I'm a bit of an onion nut so more onions, the merrier the dish.
actually, by boiling the pimentos and onion cooked along with the potato leaves a hint of their flavors in the potatoes not just as an extra ingredient.
I really want to get a cookbook collection again. I had a cookbook from 1850 when I was a teenager in the 90s. I had a big collection of cookbooks most of them from the early 1930s-60s but lost them all in a house fire.
As a Pittsburgh area native...I've seen this dish brought to many family friends and workplace functions. This cheesy potato casserole with various ingredients has been around me for over fifty years and counting. Your videos are great.
I think it would have dampened my pride at having a recipe in a cookbook were it on the same page as an ad for a mortician. ☺️ Thanks for starting my Sunday with a smile.
I am a Pittsburgh area native. My mom's recipe is a little different, but boy do I love this. 12 large potatoes, peeled and cubed 8 ounces Velveeta, cubed 1 large onion, finely chopped 1 large green pepper, chopped 1 jar (2 ounces) diced pimientos, drained 1/2 teaspoon salt 1/2 cup milk 1/2 cup butter, melted 1-1/2 cups crushed potato chips Directions Place the potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil; reduce heat to medium. Cover and cook for 5-7 minutes or until tender; drain. In a bowl, combine the cheese, onion, green pepper, pimientos, and salt. In a greased shallow 4-qt. baking dish, layer a third of the potatoes and a third of the cheese mixture. Repeat layers twice. Pour milk and butter over all; sprinkle with potato chips. Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until bubbly and top is golden. I think it is better the next day. We called it Pittsburgh lasagna.
I’m 58 years old and I was born and raised in the Pittsburgh area as was my mom and grandmother. Never heard of this recipe in my life but you better believe I’m making it!! I do make scalloped and au gratin potatoes but I’ve always sliced mine. Thanks!
Western PA here. We have something we call simply Cheesy Potatoes. Pretty much the same you made without the pimento, but topped with slightly smashed corn flakes. Yummy!
I have friends in the Pittsburgh area. At every family party, graduation, or other get together, someone inevitably brings what they call "cheesy potatoes." Usually with shredded potatoes like you'd use to make hash browns, mixed with cheese sauce (any flavor) and topped with something crunchy (I've seen everything from crackers to corn flakes). The folks in Appalachia were great at making something good to eat out of whatever they had. GLEN!!! please make some salt rising bread!!! It is definitive Appalachia, delicious beyond words, and a dying art.
Grandparents backyard, looking out across Ohio River, at McKeesrocks, from Sewickley. What great memories, and I’m missing them so very much. Best people on earth are from two areas. That’s one….. Blessings!
Native Pittsburgher here. My mom made a variation of this dish for Sunday dinner today! Her version uses frozen shredded hashbrowns, diced onion, cheddar cheese, heavy cream, pats of butter, and salt and pepper. Baked covered for a while and then uncovered toward the end so the top gets a little brown and crispy. Mom calls hers "riced potatoes," and I've never met anyone outside of my family who knew what this dish was. Definitely not something available at local restaurants that I'm aware of. Closest thing I can think of is Cracker Barrel's cheesy potato casserole, but it's not really the same thing. Thank you as always for the great videos!
Forgot to add that I believe garlic powder comes into the mix all well. Also the leftovers make for great lazy potato pancakes served with eggs. Just throw a cold spoonful or two of cold leftover riced potatoes in a skillet, flatten, and cook until browned slightly on both sides. I like them with "dippy" eggs (there's another Pittsburgh food for you).
I'm from evans city 30 MI north of Pittsburgh my family has been in the area since the 1870s and I can tell you it's been at our family reunion for at least 100 years
Yup classic diced potatoes & cheese dish - “funeral potatoes” - we here in Pittsburgh make them for every and any social function as a tray dish. Everyone loves the biddie that shows up to the party with funeral potatoes.
I’m from Pittsburgh, born and bred, but I have never heard of this specific dish. But the recipe is over 100 years old. That said, potatoes & cheese sounds like pretty typical Yinzer food. i’m going to give it a try
My 97 yo grandma was not a great cook. She clipped recipes for decades (i have asked for the collection but hold out little hope) and bought recipe books from many Ladies Aids. So when she found a tried and true recipe, she made it all the time. This is very reminiscent of her Au Gratin potatoes. I am sure she got her recipe from a box. She thick slices her potatoes, boils them, then puts them in the baking dish and in the hot pot, mixes a can of cream of mushroom soup, a can of milk, and 2 cups of cubed velveeta. Pour the melted mixture over the potatoes and bake for about 10 minutes. They are amazing. But since she was a middling cook, she never ever doubled the recipe. It serves 8. Average holiday dinner hosted 20. Man, I hope I get her recipe collection. It fills a closet and she clipped from the 30s to now, from Indiana, to Texas, to California, back to Indiana. Fingers crossed!
I made these for dinner tonight. But here in Pittsburg, we are very lazy. So, I left the skin on the potatoes and did not par boil them. I just mixed them in the cheese sauce, dumped them in the casserole dish and baked them at 350 for about an hour. I took Julie’s advice and added crumbled bacon. They were delicious! Thanks. I’ll be making these again.
To my knowledge a ¢10 can is just a little 4oz can or at least that’s always what my great grandmother used I have quite a few recipes of hers that refer to that.
I grew up with these potatoes. We called them au gratin potatoes and always made them for Easter dinner served with ham slices, green beans, etc. The recipe my family used came from a local restaurant and posted to a newspaper in Minneapolis. The restaurant was called The White House. So i am very familiar with this recipe. We added paprika for color
This looks pretty good. Right up my alley, really. So probably will give it a try. First thing I noticed when you were making the sauce ... it calls for 2 cups sweet milk. I grew up only a couple of hours from Pittsburgh in the 1950's. Thanks for your old recipes. I love old recipe books and I own several.
Another Pittsburgher checking in, God do I love cheesey potatoes (which is what everyone I know calls them!) Every event (commonly holidays, potlucks, and EVERY funeral) someone brought these and in each variation I've had through the years I've loved
Hey, you never realized that you added 1 cup milk though the recipe called for 2. This recipe is right up my alley, can’t wait to try it, and, yes, I agree, bacon and jalapeño would put it over the edge.
I noticed that as well (though he did add a bit more later, it was more like 1/3 cup). Also, I wondered why he didn't thicken the bechamel before adding the cheese.
Love your show, and i like making these old dishes, would love to just be able to read your libary of them and i know it has taken you alot of time and effort to get them. Thank you for keeping them going and spaking new interest in them
this is a re-watch and tomorrow i will go buy some butter after work and make this alongside some chorizo and instead of milk i have chicken stock. will be a delicious after-work dinner! thanks for the share Glen!
I also live about 50 miles from Pgh. We just called them Cheesy Potatoes. My SIL was a Home Economics teacher in the greater Pgh area. She makes them for family gatherings along with the most amazing BBQ baked beans. She is 83, and still cooking her heart out.
Lived in the Pittsburgh area for 20+ years. I've seen variations of this dish on multiple occasions. Potatoes are nearly always cubed. Added bacon is almost always a must. Jalapeños have been substituted. As well as regular bell peppers sautéed with unions and garlic.
I think the name of the dish changes as much as the variations of the dish. My brother calls them cheesy hash browns and I’ve heard of them as Funeral potatoes too
This recipe reminds me of a no meat, Friday night at home family meal. Possibly a Polish dish because of the name of the dish and main ingredient. When I was growing up in the 60s and 70s, we never ate meat on Friday. Mom would make baked macaroni and cheese with breadcrumbs and sliced tomatoes on top. Other times it might be tuna loaf or fried shrimp with french fries and sliced tomatoes on the side. It is comforting, fills you up and can feed a family and it tastes delicious. Glen, your Grandmother's rolls look amazing.
Thanks Glen! I was wondering what to make for dinner tonight and this popped up in my feed. I added ground chuck and a can of corn to make it a meal. Easy dinner!
Potatoes and cheese sound good to me. Plus, it's a very simple dish, and often the simplest dishes are the best. It's amazing how combining just a few simple ingredients can create something delicious.
I am 57 years old and have lived 30 miles east of Pittsburgh all my life. My mom was Presbyterian. She always made these potatoes, and she always called them "Pittsburgh Potatoes"! She would omit the pimentos & add in diced onions & Red & Green Bell Peppers. She served it as a side to Easter Ham. I have an intolerance to bell peppers, now. Thus, I substitute sweet peppers. Tastes just as good. My mother-in-law also served them for her Easter dinner, and she tried to give me the recipe before we ate. I laughed & said, "No need. I know this recipe. Those are Pittsburgh Potatoes!" I friend of my parents served them at her Christmas party with the corn flakes on top. My sister loved the addition, but I did not care for that crusty topping. To each as own. PA is a melting pot state. :)
I was born and raised in Pittsburgh. This is a super popular dish, not something that you would order out, but a homemade staple. Pittsburgh has A LOT of Polish and Slovakian roots, so potato's and onions are our "bread and butter". lots of interesting and different meals that you would not find in other city's. serving in the United States Army, I have ate with dome guys at the mess hall that had no idea what a pierogi is, blows my mind, but its so common where I'm from.
Thank you for sharing this one. I'll tinker with downsizing the ingredients to serve two. I am pleased to see a recipe that uses pimentos, as I always have a half bottle of those on hand. The other person here doesn't eat pimento cheese.
I think it's really neat that you are recreating recipes from the past from this well loved book. I think that the recipes are indicative of the time, and the ingredients that were readily available to the housewives of the era. This recipe is an early version of au gratin potatoes, imho. We have been fortunate in bringing many other vegetables and spices to our dishes, these days. But back then? Cooks tried to whip up tasty entrees for their family with very little choice in ingredients, generally purchased from a small grocery in a small town.
whenever I make a white sauce/ roux I add a pinch of grated nutmeg it gives a slight back flavor . I might make this but I think I might add a breadcrumb cheese mix topping since he loves that
My family are Pittsburgh natives… this looks a lot like “church potatoes.” Frozen cubed potatoes are used and we replace the breadcrumbs with crushed corn flakes. Awesome simple side dish!
I'm about a hundred miles west of Pittsburgh in Columbus. There are many of these dishes around because they were so easy to take to potlucks, to someone recovering from surgery, and most importantly to a wake. We jokingly called them funeral potatoes. The pimentos were there to color the potatoes and add a little color to the dish at the end. More than likely the only cheese they had was Velveeta or maybe some cheddar because that was pretty much what was available in a middle class household unless you made your own. This was pure unadulterated comfort food.
I finish mine off with-get ready for it-a whole pound of coarsely crumbled bacon. We NEVER have leftovers. Lived in Aliquippa, PA for 20 very happy years.
Southwestern PA here - never heard of this. But my family isn't originally from PA at all. And the person who mentioned about the "h" in our city's name is correct. There were multiple Pittsburghs around the country at the time and for some reason the H was removed from all of them. Pittsburgh PA petitioned to have it restored for historical significance because we were the first Pittsburgh in the country and because we were named for William Pitt. Pedantics aside, it's possible that the Pittsburg this dish was named for wasn't the one in Pennsylvania.
@@charlottebailey1024, that does make sense, but doesn't preclude a PA connection. Gary is named after the president of US Steel, headquartered in Pittsburg, PA in 1906. Pittsburgh didn't get it's "h" back until 1911.
My mom is from the Pittsburgh area, and I grew up with this dish, only she always used crushed potato chips on top instead of bread crumbs. I'm in my 40s now and it's still one of those little kid comfort foods that I make.
That recipe looks very good. Another version could be to ham and peas for a complete meal. Would probably be good. Love your show! Have a good day. Thanks.
Reminds me a lot of "Funeral Potatoes" that made it to the many church functions i attended in my youth. Commonly a canned condensed soup was used for the cream sauce and diced frozen hash browns as the potato base. Topped with cheese and a crumble on top, either breadcrumbs or crushed potato chips.
Looks great! Similar to cauliflower cheese (cauliflower baked in a cheese sauce) which is very common here in the UK and probably elsewhere. I like to add broccoli and potatoes to it, which makes a dish not so different to this.
I've been making riffs on cauli cheese to add more cauliflower to other cheesy dishes. I do a half mac, half cauliflower now that works really well. Half cauli, half potatoes are also lovely.
Pittsburgher here too. We called them cheesy potatoes. Great with bacon ( of course) also the crushed up ( roughly) CORN flakes on top. Great with FIRE ROASTED RED PEPPERS added (sweet, not hot)
I’m from Indiana, and this is very similar to what we call “funeral potatoes”. The recipe I use used frozen O’Brien potatoes (with the onions and peppers) and a creamy cheesy sauce. Always well received.
This actually kind of reminds me A LOT of the potatoes my Aunt makes for gatherings. Except she uses frozen potatoes O'brian. She's the only one who makes them, and we request them :D
It's so funny that we always say put whatever "in the bottom of the pan", like if we don't put it in the bottom, where else do we put it ??! This looks delicious! I'm thinking I could add some blanched chopped broccoli to make a full one-dish dinner . I love your videos, and am happy to be one of your "Friends" !
I'm amazed that with all the delicious food you cook that y'all aren't 300 lbs. If Food Network was smart they'd give you your own show but you seem happy where you are. Looks great!
My family has “cheesy potatoes“ with every holiday meal. I’m from just outside Pittsburgh, Slovak/Polish roots. 👍
Me too,
My nanny was from England. I have the exact same recipe almost word for word in her cookery book. She was born in 1909.
The only differneces:
1. Cook the potatoes and onion in salted water.
2. Snip into pieces about a quarter of a pint Spanish pimentos, add them to the cooking potatoes and onions. Cook until not quite fork tender (about 12 minutes). Dip out the vegetables and place them in an open roasting pan. Season with salt and nutmeg (or paprika). Note: Nanny had written in the paprika)
3. Add 1 cup of scalded milk to the white roux slowly while stirring energetically. Add 1/2 cup of the starch water from the potatoes and then add half the cheese. Stir till melted and add the rest of the cheese. Add more starch water as necessary to make a smoothe sauce that will coat a spoon well (about the consistency of boiled custard or a bit thinner).
4. No time or temp on baking given. It just says to bake uncovered in a medium oven till the potatoes are done and the surface has taken on color.
She made these potatoes for pot luck dinners, for an evening meal served with ham steak or lamb steaks/chops.
She did have recipes from all over, but this is one of the older ones in her hand written book. It's just called Cheese sauce Potatoes.
She also has a note in the book written later that says the sauce can be made entirely with the starch water without milk if none is available and she says that lard can be used in place of the butter for the roux. Many of her recipes had a dairy-less alternative jotted in the margin.
I was thinking that I would have saved the potato water because there was flavor there and I could see a cheese sauce was coming up.
thank you for sharing such a wonderful, beautiful and essential piece of history with us!!!!! im glad i watched the video if only to read this to tell the truth- tho the video was cool too- this is even better to me;) i cant wait to make this w/ the leftover/frozen easter ham we've got- oh i can taste it already!!!mmm hmmm w/ some asparagus, too! so hard to think about all this deliciousness at 6am! i want it now hahaha...well, good day to ya and God bless ya GTBmom, and thanx again!
Maybe dairies from the War?
Brilliant Thank You cheers from Pennsylvania Blessings 🙏🙏🙏👍👍👍🇺🇸🇺🇸🇺🇸
Thank you for this! I thought the potato water would have been an excellent addition to the sauce because it would have punched up that pimento and onion flavor. Also, having dairy-free options these days is excellent because the price of milk is just... frustrating, to say the least.
My Dad was from Pittsburgh and he made this that we loved. I did not know they were a regional dish, it was just Dad’s potatoes.
Pittsburgh area native, as everyone else says, yep this is a thing. I do them in a crockpot, same ingredients as the person from eastern PA. (I make an onion pulp in a food processor). Fridge the mix overnight, crockpot on high for an hour, then low until its lunchtime. Just keep stirring. Thanks for making this, and everything you do
I was born and raised in the Mckees Rocks and never had this. The spelling of Pittsburgh in his cookbook is missing the “h”.
THank You for the Crockpot secret I like the idea of running the onion through a food processor and then put the potato -onion mix in the fridge overnight. That's a really great idea. I'm NOT a Pittsburgh native BUT have been there many times visiting my late partner's family, which was always fun; I never heard them, Pittsburgh natives, refer to this dish as "Pittsburgh potatoes" I have heard them refer to it as "cheesy potatoes" or "potatoes [au] gratin"; always delish!!! They typically made this in the fall and winter months, because it's really heavy.
@@dariolunardi5890 that's because it's an old cookbook. Pittsburgh used to be spelled pittsburg
Dario there is 6 Pittsburg's in the US but the only one where you live in Allegheny Co. Is the only one with and H on the end you are right. Dario use to go down the 3rd Dimension lounge on weekends in the 70s great place live bands, McKee's Rocks Good People.
@@drohegda Pittsburgh pa was officially pittsburg pa for a century, only adding the h in 1911, but this book is from gary Indiana so it seems likely the author used the traditional way without the h instead of the new way
Hi Glenn, I'm from the UK and if you were to put this recipe into a shortcrust pastry case (traditionally whole wheat), omitting the pimento but with chopped parsley you'd have Old English Homity Pie. Yummy.
Yes, please.
I'm from central Pennsylvania, about 4 hours from Pittsburgh.
Growing up my mom made Pittsburgh Potatoes as her regular side when she made meatloaf.
The biggest differences in hers was that she didn't add pimento and instead of shredded cheese she would use Velveeta cheese.
Glen happy dance after the first bite always gives away his feelings on the dish.
I live about 50 miles from Pittsburgh and there are a ton of versions of this around. The common denominator is that they all use cubed potatoes and not sliced. Bacon and/or salad olives seem to be a common addition. At church potlucks I've seen many versions.
Very interesting and valued addition to this video. Isn’t amazing how kind of local dishes and recipes live on?
Pittsburg is not a typo. The post office changed the spelling for a short period. It’s Pittsburgh` PA
As someone in a Celiac household, I love these types of recipes. Potatoes are so much cheaper, easier to access, and much more satisfying than gluten free pasta. We'll definitely try this one!
Yeah, not looking half bad. Cheese!
/another celiac.
Hello fellow celiacs!
I grew up in Pittsburgh. I've never heard of "Pittsburgh Potatoes". However, I did find this in recipe my Pittsburgh Community Cookbook. It was title, POTATOES WITH A SAVORY SAUCE. The entry noted "the Daily Messenger" July 24 1942.
Glen's little head-nod dance is just adorable. That's a man who is taking a childlike delight in his food!
Glen did his happy dance, it must be good. And is anyone else impressed by how he cooks and films 2 recipes at once. I keep thinking how funny it would be if Glen got mixed up and edited the two together, kind of like Rachel flipping the page when she made her meat trifle.
Another Pittsburgh native here. Absolutely these are a "thing".
Not a meal you could get at most restaurants but absolutely a staple in many people's lives for weddings, funerals, holidays, or any other event with many people!
I’ve actually heard these called “Funeral Potatoes “
Funeral Potatoes are a little bit different recipe-wise and west of the Mississippi the potatoes are hash brown potatoes. But they could be cousins. Also a lot of people top with crushed corn flakes cereal.
Not from Pittsburgh but from the region of Gary Indiana. We have a large Dutch community and this recipe is very common around here. Every potluck will have it. Often, it will be topped with more cheese or bread crumbs, as Julie suggested. We call it Dutch potatoes.
About to go to bed and I’m gonna use this to sleep! No disrespect, I just find you soothing.
Delicious! My family would add Kielbasa to scalloped/au gratin potatoes. You get the same smokiness of bacon with more meaty substance.
Sounds super good, not sure I could sell the family on pimento
I've had a version of scalloped potatoes with pepperoni.
Kielbasa was practically invented in Pittsburgh! Genius addition!
@@woodstream6137 you hardly notice it
ANYTHING with Kielbasa is GOOOOOOOOOOOD!!! :-)
Been living in Pittsburgh since I was 10, and I never really realized these were a Pittsburgh thing till now! It's not something you order in a diner or restaurant (probably why I didn't know these by a name other than "cheeseh puh-tay-tahs") but its a consistent staple at any get together here, ESPECIALLY where black and yellow flags are flown. They're one of my top reasons to go to Tailgates outside of a Steelers or Pirates game, and no matter who's grandma made them they're always spectacular and more or less the same- delicious comfort food!
Lived near/in the Burgh my whole life, I also didn't know it was a Pittsburgh thing. These potatoes are at every large family dinner and Thanksgiving. Most of my family dose make it with bacon, or peppers, or onions, but the one I have liked most used bacon, broccoli and a blend of 4 cheeses that a friend's mom made.
In Central PA we always have cheesy potatoes at the pot luck, usually topped with corn flakes or breadcrumb.
I'm from Central pa and make something very similar I found in an old pa cookbook. Didn't know it was a regional thing
I am a member of Steelers Nation, living in Texas. I have had Cheesy Potatoes at Lutheran pot-luck dinners many times down here, but I don't think they had pimentos in them. I have had them a few times with diced jalapeños, though. Otherwise, looks like the same thing.
Maybe that's because they aren't a Pittsburgh thing. They are a Pittsburg (no h) thing. There is a Pittsburg Indiana not far from Gary.
Eastern Pennsylvania here. Just made a similar dish for Easter, family name of potato casserole, that has been around my home for just a few decades. Store bought frozen cubed "hash brown" potatoes, diced onion, canned creamed soup, melted butter, sour cream, shredded cheddar cheese, salt, pepper, mixed together in a casserole. Then topped with crushed cornflakes soaked in melted butter. Baked for an hour. Enjoy.
Yah I was thinking this could have cooked longer to get it bubbly and then the potatoes melt in more.
@@Meggs23 100% undercooked
The mormons here in Utah call those funeral potatoes. They're delicious.
@@lloidffxi that's funny, I'm in Maryland and is the same thing we call a dish similar to these. I guess funeral potatoes get around. I wonder where they originated?
@@Mike-tz9mu yeah i thought the bread crumbs could have been more brown and cohesive as a crust and not so sand like if he cooked it longer.
I lived in Pittsbutgh all my life and there are several versions of this. Different cheeses make a huge difference like adding cream cheese, sour cream etc. Great for picnics....
This is a holiday dish in Pittsburgh, pimentos are a must!😄 just after the boiling of the potatoes are done.
Born and raised in Pittsburgh, Transplanted in Florida. Those are the best cookbooks.
I'm from Alabama, but I do.hope there is something such as Pittsburgh Potatoes!
Looks delicious.
I'm puzzled why the pimento went into the boiling water instead going straight into the casserole. It seems like the boiling water would take away their flavor, and it sounds like that's what happened. I would say the same about the onions. I would sweat them in the butter before making a roux, not boil them. So strange, but I like the basic idea of the recipe. I'm not from Pennsylvania, so this dish is new to me. Thank you!
Maybe during that time, they like blander food than today's. I know people in certain regions that think ketchup is really spicy.
It gets the flavor into the Potatoes' better than just baking it .
@@jonncatron7381 then maybe you could boil with the potatoes but sweat some in the butter too. I'm a bit of an onion nut so more onions, the merrier the dish.
actually, by boiling the pimentos and onion cooked along with the potato leaves a hint of their flavors in the potatoes not just as an extra ingredient.
I agree with you that boiling anything puts flavor into the water and not the product. I would never boil pimentos or anything except potatoes
I really want to get a cookbook collection again. I had a cookbook from 1850 when I was a teenager in the 90s. I had a big collection of cookbooks most of them from the early 1930s-60s but lost them all in a house fire.
As a Pittsburgh area native...I've seen this dish brought to many family friends and workplace functions. This cheesy potato casserole with various ingredients has been around me for over fifty years and counting. Your videos are great.
I think it would have dampened my pride at having a recipe in a cookbook were it on the same page as an ad for a mortician. ☺️ Thanks for starting my Sunday with a smile.
I am a Pittsburgh area native. My mom's recipe is a little different, but boy do I love this.
12 large potatoes, peeled and cubed
8 ounces Velveeta, cubed
1 large onion, finely chopped
1 large green pepper, chopped
1 jar (2 ounces) diced pimientos, drained
1/2 teaspoon salt
1/2 cup milk
1/2 cup butter, melted
1-1/2 cups crushed potato chips
Directions
Place the potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil; reduce heat to medium. Cover and cook for 5-7 minutes or until tender; drain. In a bowl, combine the cheese, onion, green pepper, pimientos, and salt.
In a greased shallow 4-qt. baking dish, layer a third of the potatoes and a third of the cheese mixture. Repeat layers twice. Pour milk and butter over all; sprinkle with potato chips.
Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until bubbly and top is golden.
I think it is better the next day. We called it Pittsburgh lasagna.
I’m 58 years old and I was born and raised in the Pittsburgh area as was my mom and grandmother. Never heard of this recipe in my life but you better believe I’m making it!! I do make scalloped and au gratin potatoes but I’ve always sliced mine. Thanks!
Western PA here. We have something we call simply Cheesy Potatoes. Pretty much the same you made without the pimento, but topped with slightly smashed corn flakes. Yummy!
I have friends in the Pittsburgh area. At every family party, graduation, or other get together, someone inevitably brings what they call "cheesy potatoes." Usually with shredded potatoes like you'd use to make hash browns, mixed with cheese sauce (any flavor) and topped with something crunchy (I've seen everything from crackers to corn flakes). The folks in Appalachia were great at making something good to eat out of whatever they had. GLEN!!! please make some salt rising bread!!! It is definitive Appalachia, delicious beyond words, and a dying art.
Pittsburgh native...cheesy potatoes are called "funeral potatoes" around here. Similar to this, but slightly different.
Grandparents backyard, looking out across Ohio River, at McKeesrocks, from Sewickley. What great memories, and I’m missing them so very much. Best people on earth are from two areas. That’s one….. Blessings!
Native Pittsburgher here. My mom made a variation of this dish for Sunday dinner today!
Her version uses frozen shredded hashbrowns, diced onion, cheddar cheese, heavy cream, pats of butter, and salt and pepper. Baked covered for a while and then uncovered toward the end so the top gets a little brown and crispy. Mom calls hers "riced potatoes," and I've never met anyone outside of my family who knew what this dish was. Definitely not something available at local restaurants that I'm aware of. Closest thing I can think of is Cracker Barrel's cheesy potato casserole, but it's not really the same thing.
Thank you as always for the great videos!
Forgot to add that I believe garlic powder comes into the mix all well.
Also the leftovers make for great lazy potato pancakes served with eggs. Just throw a cold spoonful or two of cold leftover riced potatoes in a skillet, flatten, and cook until browned slightly on both sides. I like them with "dippy" eggs (there's another Pittsburgh food for you).
Married into slovak family in Pittsburgh, Pa. and never had these? Never heard of them.
I grew up in Pittsburgh and left in 1983. I never heard of this.
I'm from Pittsburgh and always called them wedding potatoes.
I'm from evans city 30 MI north of Pittsburgh my family has been in the area since the 1870s and I can tell you it's been at our family reunion for at least 100 years
Yup classic diced potatoes & cheese dish - “funeral potatoes” - we here in Pittsburgh make them for every and any social function as a tray dish. Everyone loves the biddie that shows up to the party with funeral potatoes.
Oh, my goodness! My mother and her family were members of that church for decades! Algorithmic kismet! This made my Saturday!
100 percent a thing. Lived in the burg all my life. Cheesy potatoes with green olives on top too
Sounds good on its own, but I do believe that you would have a winner with well cooked bacon and jalapeno. Thanks for the great idea.
Born and raised in Pittsburgh until 6 years ago and I've never heard of this
, but it looks yummy!
I’m from Pittsburgh, born and bred, but I have never heard of this specific dish. But the recipe is over 100 years old.
That said, potatoes & cheese sounds like pretty typical Yinzer food.
i’m going to give it a try
My 97 yo grandma was not a great cook. She clipped recipes for decades (i have asked for the collection but hold out little hope) and bought recipe books from many Ladies Aids. So when she found a tried and true recipe, she made it all the time. This is very reminiscent of her Au Gratin potatoes. I am sure she got her recipe from a box. She thick slices her potatoes, boils them, then puts them in the baking dish and in the hot pot, mixes a can of cream of mushroom soup, a can of milk, and 2 cups of cubed velveeta. Pour the melted mixture over the potatoes and bake for about 10 minutes. They are amazing. But since she was a middling cook, she never ever doubled the recipe. It serves 8. Average holiday dinner hosted 20. Man, I hope I get her recipe collection. It fills a closet and she clipped from the 30s to now, from Indiana, to Texas, to California, back to Indiana. Fingers crossed!
Great recipe! How can you go wrong with potatoes and cheese!
I made these for dinner tonight. But here in Pittsburg, we are very lazy. So, I left the skin on the potatoes and did not par boil them. I just mixed them in the cheese sauce, dumped them in the casserole dish and baked them at 350 for about an hour. I took Julie’s advice and added crumbled bacon. They were delicious! Thanks. I’ll be making these again.
This one is definitely going on my list. Very simple, so a good base to play with.
I love old cookbooks. I have hundreds. The bookcases in the laundry room is full. I collect 72 on back.
My mom used to make something like this, but threw in cubed ham. Usually leftovers from Easter. One of my favorite childhood foods.
To my knowledge a ¢10 can is just a little 4oz can or at least that’s always what my great grandmother used I have quite a few recipes of hers that refer to that.
Thanks. That's good to know.
I grew up with these potatoes. We called them au gratin potatoes and always made them for Easter dinner served with ham slices, green beans, etc. The recipe my family used came from a local restaurant and posted to a newspaper in Minneapolis. The restaurant was called The White House. So i am very familiar with this recipe. We added paprika for color
This looks pretty good. Right up my alley, really. So probably will give it a try.
First thing I noticed when you were making the sauce ... it calls for 2 cups sweet milk. I grew up only a couple of hours from Pittsburgh in the 1950's. Thanks for your old recipes. I love old recipe books and I own several.
Another Pittsburgher checking in, God do I love cheesey potatoes (which is what everyone I know calls them!) Every event (commonly holidays, potlucks, and EVERY funeral) someone brought these and in each variation I've had through the years I've loved
Hey, you never realized that you added 1 cup milk though the recipe called for 2. This recipe is right up my alley, can’t wait to try it, and, yes, I agree, bacon and jalapeño would put it over the edge.
I noticed that as well (though he did add a bit more later, it was more like 1/3 cup). Also, I wondered why he didn't thicken the bechamel before adding the cheese.
Love your show, and i like making these old dishes, would love to just be able to read your libary of them and i know it has taken you alot of time and effort to get them.
Thank you for keeping them going and spaking new interest in them
The kind of cookbooks are my favorite. I have a huge bookshelf full of them kind of cookbooks. Love cooking out of them too
Good Morning Glen! I hope all is well for you guys. Really love these old cookbook videos. Gonna have to try some of these recipes!
this is a re-watch and tomorrow i will go buy some butter after work and make this alongside some chorizo and instead of milk i have chicken stock. will be a delicious after-work dinner! thanks for the share Glen!
Always makes me smile. You can tell an American recipe because they put cheese in everything!!
Our most worn cookbook is our most cherished one, for a reason...
Church lady cookbooks are the BEST! I have my grandmother’s cookbook.
I also live about 50 miles from Pgh. We just called them Cheesy Potatoes. My SIL was a Home Economics teacher in the greater Pgh area. She makes them for family gatherings along with the most amazing BBQ baked beans. She is 83, and still cooking her heart out.
Born, raised and reside in Pittsburgh. Very similar to something my mother would make, minus the pimentos. Seeing this brought back some memories!
Native Pittsbugher and had Pittsburgh potatoes all my life. My grandmother would make them for every holiday.
Lived in the Pittsburgh area for 20+ years. I've seen variations of this dish on multiple occasions. Potatoes are nearly always cubed. Added bacon is almost always a must. Jalapeños have been substituted. As well as regular bell peppers sautéed with unions and garlic.
I think the name of the dish changes as much as the variations of the dish. My brother calls them cheesy hash browns and I’ve heard of them as Funeral potatoes too
This recipe reminds me of a no meat, Friday night at home family meal. Possibly a Polish dish because of the name of the dish and main ingredient. When I was growing up in the 60s and 70s, we never ate meat on Friday. Mom would make baked macaroni and cheese with breadcrumbs and sliced tomatoes on top. Other times it might be tuna loaf or fried shrimp with french fries and sliced tomatoes on the side. It is comforting, fills you up and can feed a family and it tastes delicious. Glen, your Grandmother's rolls look amazing.
Pittsburgh is not a Polish word. It's a city in the united States.
Thanks Glen! I was wondering what to make for dinner tonight and this popped up in my feed. I added ground chuck and a can of corn to make it a meal. Easy dinner!
Potatoes and cheese sound good to me. Plus, it's a very simple dish, and often the simplest dishes are the best. It's amazing how combining just a few simple ingredients can create something delicious.
You are so calming and always provide an interesting recipe and outcome. Great job as always.
Recipe calls for 2 c of milk, no wonder the white sauce was too thick 😊 Looks like a good basic potato dish, I will try it 👍
I am 57 years old and have lived 30 miles east of Pittsburgh all my life. My mom was Presbyterian. She always made these potatoes, and she always called them "Pittsburgh Potatoes"! She would omit the pimentos & add in diced onions & Red & Green Bell Peppers. She served it as a side to Easter Ham. I have an intolerance to bell peppers, now. Thus, I substitute sweet peppers. Tastes just as good. My mother-in-law also served them for her Easter dinner, and she tried to give me the recipe before we ate. I laughed & said, "No need. I know this recipe. Those are Pittsburgh Potatoes!" I friend of my parents served them at her Christmas party with the corn flakes on top. My sister loved the addition, but I did not care for that crusty topping. To each as own. PA is a melting pot state. :)
I was born and raised in Pittsburgh. This is a super popular dish, not something that you would order out, but a homemade staple. Pittsburgh has A LOT of Polish and Slovakian roots, so potato's and onions are our "bread and butter". lots of interesting and different meals that you would not find in other city's. serving in the United States Army, I have ate with dome guys at the mess hall that had no idea what a pierogi is, blows my mind, but its so common where I'm from.
Cheese and potatoes… can’t miss in my book, and I have a brother-in-law who’ll gladly stand in line for these.
My grandmother's creamed potatoes were always made with parboiled, diced potatoes. The scalloped potatoes were always sliced.
A family fav for generations! Had for big family and reunions. Thanks, can was tuna can size. Been using roasted peppers. Au gratin yes.
Thank you for sharing this one. I'll tinker with downsizing the ingredients to serve two. I am pleased to see a recipe that uses pimentos, as I always have a half bottle of those on hand. The other person here doesn't eat pimento cheese.
I think it's really neat that you are recreating recipes from the past from this well loved book. I think that the recipes are indicative of the time, and the ingredients that were readily available to the housewives of the era. This recipe is an early version of au gratin potatoes, imho. We have been fortunate in bringing many other vegetables and spices to our dishes, these days. But back then? Cooks tried to whip up tasty entrees for their family with very little choice in ingredients, generally purchased from a small grocery in a small town.
whenever I make a white sauce/ roux I add a pinch of grated nutmeg it gives a slight back flavor . I might make this but I think I might add a breadcrumb cheese mix topping since he loves that
This looks so good! Think this will be making an appearance on my dinner table this week with some kielbasa!
Love Old Community Cookbooks!!
My family are Pittsburgh natives… this looks a lot like “church potatoes.” Frozen cubed potatoes are used and we replace the breadcrumbs with crushed corn flakes. Awesome simple side dish!
Why frozen potatoes?
@@cremebrulee4759 they come pre-cubed, of course!
It’s quicker if you’re making a ton of casseroles for a funeral!
I'm about a hundred miles west of Pittsburgh in Columbus. There are many of these dishes around because they were so easy to take to potlucks, to someone recovering from surgery, and most importantly to a wake. We jokingly called them funeral potatoes. The pimentos were there to color the potatoes and add a little color to the dish at the end. More than likely the only cheese they had was Velveeta or maybe some cheddar because that was pretty much what was available in a middle class household unless you made your own. This was pure unadulterated comfort food.
I want to make it into a one dish casserole with pickled jalapeños and chorizo! As always love the show
I love how much simpler this is compared to scallop potatoes. Definitely making this.
i live in Pittsburgh, grew up here. I didn't know this recipe but was glad to learn it. thanks always Glen
I bet these would be divine with some fire roasted Hatch chilies. Yum! But really you had me at cheese sauce.🤤
I finish mine off with-get ready for it-a whole pound of coarsely crumbled bacon. We NEVER have leftovers. Lived in Aliquippa, PA for 20 very happy years.
I just love your old cookbook show. Keep it up!
Southwestern PA here - never heard of this. But my family isn't originally from PA at all.
And the person who mentioned about the "h" in our city's name is correct. There were multiple Pittsburghs around the country at the time and for some reason the H was removed from all of them.
Pittsburgh PA petitioned to have it restored for historical significance because we were the first Pittsburgh in the country and because we were named for William Pitt.
Pedantics aside, it's possible that the Pittsburg this dish was named for wasn't the one in Pennsylvania.
No, I believe these are from Pittsburgh, PA. It helps to date the recipe. The "h" was restored to the city's name in 1911.
Ah...I hadn't read this far when I posted my comment. This book is from Gary Indiana and there is a Pittsburg Indiana near there...
@@charlottebailey1024, that does make sense, but doesn't preclude a PA connection. Gary is named after the president of US Steel, headquartered in Pittsburg, PA in 1906. Pittsburgh didn't get it's "h" back until 1911.
The h is incorrect in English. It would be pronounced "Pittsburr" only by dropping the h do you get anything out of the g.
@@jamesbael6255 Ever hear of a little town called Edinburgh?
These look marvelous! Need to give them a try
My mom is from the Pittsburgh area, and I grew up with this dish, only she always used crushed potato chips on top instead of bread crumbs. I'm in my 40s now and it's still one of those little kid comfort foods that I make.
That recipe looks very good. Another version could be to ham and peas for a complete meal. Would probably be good. Love your show! Have a good day. Thanks.
Adding this to my recipe notebook for family gatherings. Cheese and potatoes are a sure winner there. 😁
Reminds me a lot of "Funeral Potatoes" that made it to the many church functions i attended in my youth. Commonly a canned condensed soup was used for the cream sauce and diced frozen hash browns as the potato base. Topped with cheese and a crumble on top, either breadcrumbs or crushed potato chips.
Looks great! Similar to cauliflower cheese (cauliflower baked in a cheese sauce) which is very common here in the UK and probably elsewhere. I like to add broccoli and potatoes to it, which makes a dish not so different to this.
I've been making riffs on cauli cheese to add more cauliflower to other cheesy dishes. I do a half mac, half cauliflower now that works really well. Half cauli, half potatoes are also lovely.
adding some cauliflower to the potatoes and onions sounds interesting. I might try that tomorrow.
My mum used to make Cauliflower and broccoli in cheese sauce. I loved it but my own children won't eat it.☹️
Pittsburgher here too. We called them cheesy potatoes. Great with bacon ( of course) also the crushed up ( roughly) CORN flakes on top. Great with FIRE ROASTED RED PEPPERS added (sweet, not hot)
During these economic times I'm finding these videos so good for showing hearty, easy and economic meals.
I’m from Indiana, and this is very similar to what we call “funeral potatoes”. The recipe I use used frozen O’Brien potatoes (with the onions and peppers) and a creamy cheesy sauce. Always well received.
This actually kind of reminds me A LOT of the potatoes my Aunt makes for gatherings. Except she uses frozen potatoes O'brian. She's the only one who makes them, and we request them :D
It's so funny that we always say put whatever "in the bottom of the pan", like if we don't put it in the bottom, where else do we put it ??! This looks delicious! I'm thinking I could add some blanched chopped broccoli to make a full one-dish dinner . I love your videos, and am happy to be one of your "Friends" !
I just made my own version: no pimentos…added cooked bacon…came out awesome.
Pimentos are traditionally added , but not during boiling
I'm amazed that with all the delicious food you cook that y'all aren't 300 lbs. If Food Network was smart they'd give you your own show but you seem happy where you are. Looks great!