Saturday, February 27, 2016

Our Favorite Au Gratin Potatoes

I made these potatoes today and thought I would share the recipe.  Anyone who lived in Ohio or Michigan might remember a small restaurant chain called Bill Knapp's.  They offered plain food deliciously prepared at a
great price (which is probably why the chain is not in business anymore).  They sometimes offered a coupon special that included soup, salad, an entree with 2 sides, plus a dessert, all for the unbeatable price of about $6.00.  We usually chose their fried chicken or fish and always a side of au gratin potatoes.  Always!  Dessert favorites were chocolate cake and apple pie.  On birthdays the waiter honored the celebrant with a double layer chocolate cake, often chilled, with a single candle in the middle, no charge.  The perfect ending to a great meal. 

We mourned the closing of Bill Knapp's and even these days sometimes comment, "It's too bad Bill Knapp's closed."  My younger daughter most mourned the loss of Bill Knapp's au gratin potatoes.  With hope, she searched the internet for imitation recipes and found one that is nearly identical in taste.  We've been enjoying them ever since.  If you happen to remember and miss Bill Knapp's au gratin potatoes or if you love potatoes and cheese, here's the recipe.  I hope you enjoy the cheesy potato goodness as much as we do!

Bill Knapp's-Style Au Gratin Potatoes

Dice:  4# potatoes into 1/2" squares
Boil until just tender.  Drain.

Grate or cube:  3/4# cheddar cheese.  Set aside 1/2 cup.

Melt:  1/4 c. butter or margarine
Stir in:  1/4 c. flour

In large saucepan combine & bring to boil:
1 3/4 c. water
1/2 tsp. salt
Remove from heat and stir in butter/flour.  Mix.  Return to heat and bring to boil.
Boil 3-5 minutes.  Reduce heat.

Add:  cheddar cheese (except the 1/2 c. you set aside)
Mix until cheese is melted.

Add & gently mix in:  the diced, cooked potatoes

Pour into 8 greased ramekins or one 9" x 13" greased pan.

Top with remaining 1/2 c. cheese.

Bake at 350 degrees for 30 minutes.



  1. These look so delicious! I miss Bill Knapps!

  2. Thanks for sharing your recipe Nancy! My husband loves au gratin potatoes but we can't eat any of the ready-made mixes because of the preservatives. I've been looking for a good one to try from fresh ingredients.

  3. Hmmmmmm sound wonderful will make it for tonight thanks for sharing. Glenda

  4. Hi Nancy I did make the potatoe dish I used full cream milk instead of water, I grew up on a dairy farm and my mum used milk instead of water in most of her cooking, any way the potatoes are delicious.


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