It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Copycat Bill Knapp's Au Gratin Potatoes
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One of the most loved foods on the menu at Bill Knapp's was their cheesy potatoes. The restaurants are long gone but you can bring back the dish for your family with this copycat version.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
4 reviews
2 comments
ingredients
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
directions
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 tips
For a creamier texture, use heavy cream instead of milk.
Let the dish sit for a few minutes after baking before serving; this allows the cheese sauce to thicken up slightly.
Sprinkle fresh herbs like parsley or chives on top just before serving for color.
common recipe questions
Can I use a different type of cheese instead of Velveeta?
You can use other melty cheeses like cheddar, Gruyere, or Monterey Jack. Keep in mind that the flavor and texture may change. A blend of cheeses can also work well.
Can I prepare this dish ahead of time?
You can prepare the dish up to the baking step, cover it with plastic wrap, and refrigerate for a day or two before baking. Just be sure to bake it for a few extra minutes since it will be cold going into the oven.
What's the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Can I freeze au gratin potatoes?
Yes, au gratin potatoes can be frozen. Allow the dish to cool completely, then cover tightly and freeze. To reheat, thaw in the refrigerator overnight and then bake in the oven at 350 degrees F, covered with foil, until heated through. Add a splash of milk if they seem dry.
tools needed
Large Saucepan: For melting the butter and combining the flour, milk, and seasonings to create the cheese sauce.
Measuring Cups and Spoons: For measuring ingredients such as the flour, milk, and seasonings.
2-Quart Baking Dish: Used for baking the assembled au gratin potatoes. A glass or ceramic dish is preferred.
Spatula or Wooden Spoon: For stirring the contents in the saucepan.
Cutting Board and Sharp Knife: For dicing or slicing the cooked potatoes, and for cutting the cheese into cubes if using Velveeta.
Whisk: For combining the flour into the butter.
what goes with it?
Green Bean Almandine: the crunchy texture and nutty flavor of the green beans will provide a nice contrast to the creamy and cheesy potatoes. It's a great way to add some color and freshness to your meal.
Crispy Parmesan Brussels Sprouts: the crispy texture and slight bitterness of the brussels sprouts will pair well with the creamy and cheesy potatoes.
Bacon-Wrapped Filet Mignon: indulge in the ultimate comfort food duo by pairing these cheesy potatoes with a perfectly cooked filet mignon. The cheesy goodness of the potatoes will enhance the richness of the steak.
Grilled Chicken: The creamy, cheesy potatoes complement the lightness of grilled chicken, while the smoky flavors from the grill add a nice contrast.
Meatloaf: A classic meatloaf pairs beautifully with cheesy potatoes. This famous recipe for julia child's meatloaf meshes perfectly with the creamy goodness, creating a perfect comfort food pairing.
Steamed Broccoli: Add a side of steamed broccoli to lighten the meal. The freshness and slight bitterness of the broccoli balance the richness of the au gratin.
Barbecue Ribs: The sweet and tangy flavors of some falling-off-the-bone-tender ribs contrast wonderfully with the creamy texture of the potatoes.
Baked Ham: A slice of savory baked ham enhances the cheese's creaminess, making every mouthful satisfying.
Sour Cream: A dollop of sour cream on top of the cheesy potatoes introduces a tangy element that lightens the richness and adds a fun touch while enhancing the dish's overall creaminess.
Mexican Salsa: A zesty salsa can add a spicy kick to the creamy potato dish, offering a vibrant contrast of flavors.
nutrition data
351 calories, 22 grams fat, 30 grams carbohydrates, 12 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
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reviews & comments
January 1, 2019
Oh my goodness, this recipe is spot on. I used the Kraft old English cheese spread instead of velveeta.
I lived by a bill Knapp's restaurant and commissary in Battle Creek Mi. I ate these a million times and if you want the true taste use 2 jars of Kraft Old English cheese spread, refrigerated section. If you remember the real ones taste you will be happier. If you don't remember, then Velveeta will work but the jar cheese is worth the extra buck. I make these a lot. Now only if I could find an exact replica of their ham croquettes......
Bill Knapps Augratin Potatoes are made with Old English Cheese not velveeta like most recipes say. It is in a jar and is expensive but worth it. Can find it on the shelf along with the other cheeses that come in a jar like cheese whiz.
April 22, 2011
This recipe is fabulous. My family loves it. Great for potlucks, you won't take any leftovers home with you!!!! Mmmmm Mmmmm!!!!!
October 22, 2006
When I worked for Bill Knapps in the 70's they used Kraft "Old Brick" cheese.
November 3, 2004
These are just like I remember, the original taste & texture! Whole family loved them.