Bill Knapp's Au Gratin Potatoes
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Serves/Makes: 8
Ready in: 30-60 minutes
- 1/2 cup butter
- 1/4 cup all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon paprika
- 1/4 teaspoon black pepper
- 1 teaspoon instant chicken bouillon granules
- 2 cups milk
- 6 ounces Velveeta or Old English cheese (cube the Velveeta, if using)
- 6 cups diced or sliced potatoes, cooked as desired
Preheat the oven to 350 degrees F. Grease a 2 quart baking dish. Melt the butter in a large saucepan over medium heat. Stir the flour into the butter and cook, stirring constantly, until smooth and bubbly. Add the salt, paprika, black pepper, and bouillon granules to the flour mixture and mix well. While stirring constantly, slowly add the milk. Cook, stirring constantly, until the mixture is smooth and starts to thicken. Add the cheese to the saucepan and cook, stirring until incorporated and smooth. Place the potatoes in the greased baking dish. Pour the cheese sauce over the potatoes and stir gently. Bake the au gratin potatoes at 350 degrees F, uncovered, for 25-30 minutes or until the top is lightly browned. Serve the au gratin potatoes hot.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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