Prep 45 mins
Cook 30 mins
I got this out of our local newspaper. I always loved their potatoes and couldn't wait to try this recipe--it sure tasted like theirs.
- 1419.54 ml potatoes, diced, boiled and chilled
- 118.29 ml butter
- 59.14 ml flour
- 473.18 ml milk
- 2.46 ml salt
- 1.23 ml pepper
- 4.92 ml paprika
- 4.92 ml instant chicken bouillon granules
- 170.09 g Velveeta cheese, cubed
- Prepare potatoes.
- Melt butter in large sauce pan.
- Add flour and blend.
- Gradually add milk and cook until thick.
- Add remaining ingredients and stir until cheese melts and sauce is smooth.
- Stir in potatoes.
- Pour into casserole dish.
- Bake uncovered at 350°F for 25-30 minutes until top is browned.
- Can top with soft bread crumbs.
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.
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.
This is what I remember for BK's in SW Ohio. Spot on and delish. You do need to use Kraft Old English in the jar cheese and I suggest you up the flour to 1/2 cup.<br/>I think when BK started to pre-packaged their meal portions and send them frozen to the different locations, was when the down slide started for them. Guess they just got to large and it became unmanageable to create that 'down home' flavors any longer.