George's Potatoes

When your Mother gives you a recipe she got from her Grandmother, you can rest assured this is one good recipe. This simple dish is loaded with flavor and memories. It came from a time when grocery choices were not as abundant and food had more purpose. It also came from a time when men wore hats, ladies wore gloves, and gas was rationed. In other words, the good old days.
George's potatoes got its name from its greatest supporter, my Great Uncle George. When a family meal was presented he carefully positioned both himself and these potatoes in very close proximity. Smart man my uncle George. He was also fortunate to have a buffer at family meals and that was his Ruth, my great aunt. She was not the fan of the potatoes as was George, thus saving another portion that could make its way onto his plate. He never needed to worry so much, my Mother always made sure there was enough for George and all the rest of the assembled clan. There are no instruction on how to store these because if made correctly there will be no leftovers.

GEORGE'S POTATOES (AKA: Pittsburgh Potatoes)

• 2 Cups potatoes, medium to small cubed
• 2 Tablespoons finely diced onion
• 2 Whole pimientos finely chopped (canned)
• ¼ teaspoon salt
• ½ Cups grated cheese (experiment with types)
• 1 Cup white sauce*

• 1/2 Cup dry bread crumbs mixed with 2 Tablespoons melted butter

*White Sauce

• 2 Tablespoons butter
• 2 Tablespoons flour
• 1 Cup whole milk
• ¼ teaspoon salt
• 1 pinch white pepper

Mix butter and flour over low heat to make a blond roux, add spices and slowly pour in milk whisking to avoid lumps. Adjust flavor and use immediately.

PREPARATION:

Peel potatoes and dice, chop onion. Cook potatoes, onion and salt in boiling water for 10 minutes. Drain. Put potatoes and onion in buttered baking dish. Make white sauce. Add pimientos, salt, and cheese to sauce and pour over potatoes. Sprinkle buttered bread crumbs over top and bake at 350 degrees until potatoes are soft and crumbs are lightly browned.

Note on back of this recipe. "This is an old favorite that Mother served with ham and green beans over 70 years ago".