Bill Knapp's Au Gratin Potatoes

This recipe is very close to the original. I agree that using the Kraft Old English Cheese brings this recipe a bit closer to the original. I worked for Bill Knapp's for 5 years (high school and college). We sprinkled a very generous amount of paprika over the mixture just before baking. We never used any bread crumbs to achieve the signature crust. I sprayed the baking pan / ramekins with a butter spray before adding the mixture. I remember the dish washers hated cleaning the baked on cheese off the ramekins.

I have been making this recipe for 5 years now and it's always been great but let me tell you that old English cheese is the secret ingredient. I always make more than one batch and add 50% more chicken bullion. Substitute seasoned salt for salt. Do not use inferior off brand Velveeta. Kraft is king. Add a bit of onion powder to the mix and viola! One recipe tells you half inch cubes for taters. Do not make them any larger than that, and go with maybe a little less tater than the recipe calls for. My girl confessed that she never really liked this recipe until last night... And I have to admit that I never made them this good. Holy smokes!

This recipe is good but Bill Knapp’s actually bought their potatoes from Gordon’s food market. You used to be able to buy them there for the longest time. 90% of food was not made in house it was just heated up. My friends all worked there.

Just made this recipe yesterday (5/5/13), using the Kraft Old English Cheese as someone suggested), and it turned out excellent!! - just as I remember it tasting when we ate at the restaurant. It got thumbs up from everyone at the table. Here's a tip - I used 4 cans of DelMonte Diced New Potatoes which saved time. I also used a combination of 1/2% milk (which is what we drink) and 1/2 & 1/2) and sprinkled a little paprika on top of the potatoes before baking. I found the OE cheese located in the same area as the Velveeta cheese. This recipe is definitely a keeper!!

This was very very similar to what I remembered from Knapp's. Make sure to cube your potatoes small enough (I should have diced mine smaller) and put them in a fairly shallow baking dish to get the most browned topping possible, as this is the best part :) I also followed other reviewer's advice and used the Old English jar cheese.