bill knapp's awesome au gratin potatoes

Name: Bill Knapp's Awesome Au Gratin Potatoes
Prep time: 15 min
Cook time: 35 min
Yield: 4
Cuisine: Southern
Ingredients: 1 1/2 pound(s) russet potatoes (i use about 6-7 medium sized); 2 cup(s) milk (use whole milk); 1/2 cup(s) butter (use real butter, do not substitute oleo); 1/2 teaspoon(s) salt; 1/4 cup(s) all purpose flour; 1 teaspoon(s) paprika; 1/4 teaspoon(s) pepper; 1 teaspoon(s) instant chicken bullion granules; 6 ounce(s) velveeta cheese (you can substitute 6 slices of american cheese, if desired)

(3 RATINGS)

225 Pinches 3 Photos

Elaine Bovender

Wilmington, NC

Updated on Sep 11, 2012

I don't know how many of you remember the Bill Knapp's restaurant chain that operated mainly in the Midwest, but they had the best Au Gratin potatoes ever! I found their recipe for these delicious potatoes online quite some time ago and I still make them often. They are always a huge hit whenever I take them to potlucks or make them for family get-togethers. They are also a great side dish with almost any meat and especially good when served with a ham. Hope y'all enjoy!

Rate

prep time 15 Min

cook time 35 Min

method Bake

yield 4 to 6

Ingredients

1 1/2 pounds russet potatoes (i use about 6-7 medium sized)
2 cups milk (use whole milk)
1/2 cup butter (use real butter, do not substitute oleo)
1/2 teaspoon salt
1/4 cup all purpose flour
1 teaspoon paprika
1/4 teaspoon pepper
1 teaspoon instant chicken bullion granules
6 ounces velveeta cheese (you can substitute 6 slices of american cheese, if desired)

How To Make bill knapp's awesome au gratin potatoes

Step 1

Peel and cut potatoes into approximately 1/2" cubes. Place in heavy saucepan and cover with water and bring to a boil. Reduce heat, cover and cook for about 20 min or until tender. Drain well and pat with paper towels to remove as much moisture as possible. Spray a 3 quart casserole dish with cooking spray and add potatoes. Chill for at least 2 hours or overnight.

Step 2

After potatoes have thoroughly chilled, melt butter in a large sauce pan. Whisk in salt and flour until well blended. Gradually stir in milk and cook, stirring constantly until thickened. Add paprika, pepper, bullion, and cheese. Cook and continue to stir until cheese melts. Remove from heat and set aside.
Step 3

Preheat oven to 350 degrees. Remove potatoes from refrigerator and pour cheese sauce over the potatoes. Gently stir, folding until well mixed. Bake for 30 to 35 minutes or until lightly browned and bubbly.
Step 4

SPECIAL NOTE: If you double this recipe, it fits nicely into a 9 X 13 baking dish. You can also divide into individual sized mini casserole dishes, which is the same way that Bill Knapp's served it.
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