Polly Ailor Tucker of Knoxville, Tenn., was looking for a recipe of her late mother's for what she called "Pittsburg Potatoes."
While she watched and even helped make the dish over the years, it's been too long for her to remember the specifics.
She says the dish was a mainstay at her mother's dinner parties and that "it is legend among all those who joined us at the dinner table."
Carol Rohn of Cockeysville had the recipe Tucker was searching for, and she said that this was a favorite dish while she was growing up.
I tested the dish using a good-quality sharp cheddar cheese, which gave it a nice, rich flavor.
These potatoes would go beautifully with the simplest roast chicken or the most elegant tenderloin of beef.
* Jessie Thomas of Ellicott City would like to have a recipe for an oyster potpie.
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The nutritional analyses accompanying recipes in today's You section were calculated by registered dietitian Jodie Shield, except where noted.
(serves 6 to 8)
4 cups uncooked white potatoes, diced
1 small onion, minced
1 teaspoon salt
one 4-ounce jar chopped pimentos
4 tablespoons butter
4 tablespoons flour
2 cups milk
1 cup grated cheese
salt and pepper to taste
1/2 cup cracker crumbs
Place the potatoes in a pan, add onion and 1 teaspoon salt, cover with boiling water and cook for about 5 minutes. Drain. Put in a greased baking dish and mix in the pimentos.
To make the sauce: : Melt butter in a saucepan. Blend in the flour. Cook over low heat until bubbly. Add milk and heat until boiling, stirring constantly for 1 minute. Remove from heat and add the grated cheese.
Stir until the cheese is melted and fully incorporated. Season with salt and pepper to taste. Pour finished sauce over potatoes and sprinkle with cracker crumbs.
Bake in a 350-degree oven for 25 to 30 minutes.
Per serving (based on 8 servings): : 245 calories, 8 grams protein, 12 grams fat, 8 grams saturated fat, 26 grams carbohydrate, 2 grams fiber, 35 milligrams cholesterol, 457 milligrams sodium