Bill Knapp’s Au Gratin Potato Recipe made with russet potatoes, cheddar cheese sauce, milk, butter, onion, flour, paprika, salt, pepper and golden bubbly crust.
Ingredients you need
| Ingredient | Amount | Notes & Swaps |
|---|---|---|
| Russet potatoes | 6 cups diced (about 5 large) | Peel first; ½-inch cubes for authentic bite |
| Butter | ½ cup (1 stick) | Salted or margarine in a pinch |
| All-purpose flour | ¼ cup | For the roux; gluten-free 1:1 works |
| Whole milk | 2 cups | 2% is fine; half-and-half makes it richer |
| Velveeta or mild cheddar | 6 oz, cut into small cubes | Velveeta melts smoothest, cheddar adds sharper flavor |
| Chicken bouillon granules | 1 teaspoon | Gives that restaurant “something” |
| Salt | ½ teaspoon | Adjust to taste |
| Black pepper | ¼ teaspoon | Fresh ground is best |
| Paprika | 1 teaspoon | For color and light smoky finish |
Step-by-Step Instructions
1. Prep the Potatoes
Peel and dice russets into ½-inch cubes. Cover with cold water, bring to a boil, and parboil 8–10 minutes until just fork-tender. Drain well.
2. Start the Roux
Melt butter in a large saucepan over medium heat. Whisk in flour and cook 2 minutes until lightly golden.
3. Build the Sauce
Slowly pour in milk while whisking. Add bouillon, salt, and pepper. Cook, stirring, until thickened (about 4 minutes).
4. Melt the Cheese
Remove from heat. Stir in cubed Velveeta (or cheddar) until completely smooth.
5. Combine
Gently fold parboiled potatoes into the cheese sauce until evenly coated.
6. Bake
Pour into greased 2½-quart casserole. Sprinkle paprika on top. Cover and bake at 350°F for 20 minutes, then uncover 10–15 minutes until edges bubble and top is golden.
Variations Bill Knapp’s Au Gratin Potato Recipe
Loaded Version
Stir in 1½ cups diced ham and ½ cup cooked bacon before baking.
Sharp & Fancy
Replace half the Velveeta with grated sharp cheddar or Gruyère.
Veggie Add-ins
Fold in 1 cup thawed frozen peas or steamed broccoli florets.
Spicy Kick
Add ¼ tsp cayenne or a handful of sliced jalapeños to the sauce.
Crunchy Top
Mix ½ cup panko with 2 tbsp melted butter and sprinkle over the last 10 minutes.
Serving Suggestions of Bill Knapp’s Au Gratin Potato Recipe
| Occasion | How to Serve | Pairs With |
|---|---|---|
| Sunday dinner | Straight from casserole, corner pieces first | Roast beef roast or fried chicken |
| Holiday table | Garnish with chives, serve in pretty dish | Glazed ham, green beans |
| Potluck | Double recipe in 9×13 pan | Meatballs or pulled pork |
| Weeknight shortcut | Add diced smoked sausage in layers | Simple green salad |
| Brunch | Top with crumbled sausage after baking | Biscuits and fresh fruit |
Tips for Bill Knapp’s Au Gratin Potato Recipe
- Dice potatoes exactly ½-inch , bigger pieces stay hard, smaller ones turn mushy.
- Parboil only until a fork barely slides in , they finish perfectly in the oven.
- Cook the roux at least 2 full minutes to remove raw flour taste.
- Warm the milk slightly before adding ,sauce thickens faster and stays smoother.
- Use real butter, not margarine , it’s what the restaurant used.
- Stir cheese off the heat so the sauce never breaks.
- Taste sauce before adding potatoes and adjust salt , bouillon adds sodium.
- Let casserole rest 10 minutes after baking sauce sets and slices clean.
- Reheat leftovers covered with a splash of milk at 325°F to bring creaminess back.
Nutrition of Bill Knapp’s Au Gratin Potato Recipe
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 285 kcal | – |
| Total Fat | 17 g | 22% |
| Saturated Fat | 10 g | 50% |
| Cholesterol | 45 mg | 15% |
| Sodium | 720 mg | 31% |
| Total Carbohydrates | 25 g | 9% |
| Dietary Fiber | 2 g | 7% |
| Sugars | 4 g | – |
| Protein | 9 g | 18% |
Frequently Asked Questions
Q: Can I skip parboiling the potatoes?
A: You can, but you’ll need to bake 60–75 minutes and the texture won’t match Bill Knapp’s.
Q: What if I don’t have Velveeta?
A: Mild cheddar cubes or American cheese work; just stir longer off heat so it melts smooth.
Q: Can I make it ahead?
A: Yes, assemble, cover, refrigerate up to 24 hours. Add 10 extra minutes to covered bake time.
Q: How do I freeze it?
A: Bake first, cool, portion, freeze up to 2 months. Reheat covered at 350°F with a splash of milk.
