There’s something magical about creamy, cheesy au gratin potatoes, and Bill Knapp’s version takes comfort food to a whole new level. This beloved dish, once a staple at the iconic Midwestern restaurant chain, has a nostalgic charm that keeps us coming back for more. It’s the perfect blend of tender potatoes, rich cheese, and a touch of buttery goodness.
Bill Knapp’S Au Gratin Potatoes Recipe
Let’s dive into recreating the famous Bill Knapp’s Au Gratin Potatoes right in our kitchen. This recipe captures the creamy, cheesy essence of the original, delivering nostalgic flavors with every bite. Follow these steps to bring this Midwestern classic to your table.
Ingredients
Here’s what we’ll need to make this dish unforgettable:
- 3 cups of peeled and thinly sliced russet potatoes
- 3 tablespoons of unsalted butter
- 3 tablespoons of all-purpose flour
- 2 cups of whole milk (warm)
- 1 teaspoon of salt
- 1/4 teaspoon of ground black pepper
- 1/4 teaspoon of onion powder
- 1/4 teaspoon of garlic powder
- 1 1/2 cups of shredded sharp cheddar cheese (divided)
- 1/4 cup of grated Parmesan cheese
- Optional: 2 tablespoons of chopped fresh parsley for garnish
Equipment Needed
- Medium saucepan
- Large mixing bowl
- Sharp knife or mandolin slicer
- 9×13-inch baking dish
- Aluminum foil
Instructions
- Preheat and Prepare:
Preheat the oven to 375°F. Grease the 9×13-inch baking dish with butter or non-stick cooking spray.
- Cook the Sauce:
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour until smooth, creating a roux. Cook the roux for 1-2 minutes, stirring constantly, until it turns a light golden color.
- Gradually pour in the warm milk, continuing to whisk to avoid lumps. Cook for 3-4 minutes until the sauce thickens.
- Stir in salt, pepper, onion powder, and garlic powder.
- Add the Cheese:
Remove the saucepan from the heat and mix in 1 cup of shredded cheddar cheese and the grated Parmesan. Stir until the cheese is fully melted and incorporated into the sauce.
- Assemble the Potatoes:
- Arrange the sliced potatoes evenly in the greased baking dish.
- Pour the cheese sauce over the potatoes, ensuring every slice is well-coated.
- Sprinkle the remaining 1/2 cup of cheddar cheese across the top for extra indulgence.
- Bake to Perfection:
- Cover the dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbly.
Baking Times Table
| Step | Temperature | Duration |
|---|---|---|
| Covered Baking | 375°F | 45 minutes |
| Uncovered Baking | 375°F | 15-20 minutes |
- Rest and Garnish:
Let the dish rest for 5-10 minutes to allow the sauce to firm slightly. Sprinkle freshly chopped parsley for a pop of color and flavor.
Serve these gooey, cheesy au gratin potatoes as the ultimate side dish or comforting mainstay. The taste brings us right back to the beloved flavors of Bill Knapp’s iconic recipe.
Ingredients
Main Ingredients
- 3 lbs russet potatoes, peeled and thinly sliced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 1 cup heavy cream, warmed
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 medium onion, finely diced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
- 1/4 cup breadcrumbs (optional for topping)
Ingredient Notes:
- Russet potatoes: Their starchiness offers the perfect texture for this creamy dish.
- Cheese: For the best results, shred the cheese at home instead of using pre-shredded. This ensures smoother melting.
- Breadcrumbs: Adding breadcrumbs as a topping is optional but adds a nice crunch. Use plain or panko breadcrumbs based on preference.
Tools And Equipment
To make Bill Knapp’s Au Gratin Potatoes, having the right tools and equipment ensures a smooth cooking process and perfect results. Below is a list of essential kitchen tools and their purposes:
Essential Tools:
- Cutting Board: For peeling and slicing the russet potatoes.
- Vegetable Peeler: To cleanly peel the potatoes for smooth, uniform slices.
- Sharp Chef’s Knife: Ensures precise slicing of potatoes and dicing of onions.
- Large Saucepan: For preparing the creamy cheese sauce.
- Whisk: Helps achieve a lump-free cheese sauce by blending ingredients thoroughly.
- Measuring Cups and Spoons: For accurately measuring flour, milk, and seasonings.
- Wooden Spoon or Silicone Spatula: Perfect for stirring the sauce without scratching pan surfaces.
- 9×13-Inch Baking Dish: The ideal size for evenly baking the au gratin potatoes.
Optional but Helpful:
- Mandoline Slicer: Speeds up slicing potatoes into thin, uniform pieces.
- Grater: For shredding sharp cheddar and grating Parmesan cheese freshly.
- Mixing Bowl: Useful for combining toppings like breadcrumbs and Parmesan if desired.
- Aluminum Foil: Covers the dish during baking to prevent over-browning of the cheese.
Equipment Table
| Tool/Equipment | Purpose |
|---|---|
| Cutting Board | Peeling and slicing potatoes |
| Vegetable Peeler | Removing potato skin cleanly |
| Chef’s Knife | Slicing potatoes and dicing onions |
| Large Saucepan | Cooking the cheese sauce |
| Whisk | Mixing ingredients in the sauce |
| Measuring Cups/Spoons | Precise measurement of ingredients |
| Wooden Spoon/Spatula | Stirring without damaging cookware |
| 9×13-Inch Baking Dish | Final assembly and baking |
| Mandoline Slicer (Optional) | Even, thin potato slices for consistency |
| Grater (Optional) | Freshly shredding cheeses for a better texture |
| Mixing Bowl (Optional) | Combining topping mixtures |
| Aluminum Foil (Optional) | Protecting the dish during baking |
With these tools, we can recreate the creamy, cheesy, and tender au gratin potatoes just the way Bill Knapp’s restaurant served them.
Directions
Let’s dive into the step-by-step instructions to recreate the creamy, cheesy delight of Bill Knapp’s Au Gratin Potatoes. By following these detailed steps, you can achieve a rich and tender dish with nostalgic charm.
Prep The Ingredients
- Peel and slice the potatoes: Use a vegetable peeler to remove the skin from 3 lbs of russet potatoes, then slice them evenly into 1/8-inch thick rounds. A mandoline slicer works beautifully for uniformity.
- Dice the onion: Finely dice 1 medium onion. This will blend seamlessly into the creamy cheese sauce.
- Preheat the oven: Set the oven to 375°F and grease a 9×13-inch baking dish with butter or a light coating of cooking spray.
- Measure out ingredients: Gather and measure the shredded sharp cheddar cheese, grated Parmesan, and other necessary ingredients for efficiency.
Prepare The Cheese Sauce
- Melt the butter: In a large saucepan, melt 4 tbsp of unsalted butter over medium heat.
- Cook the flour: Add 3 tbsp of all-purpose flour to the melted butter and whisk continuously. Cook for about 2 minutes until the mixture forms a smooth, golden-yellow roux.
- Add milk and cream: Gradually pour in 2 cups of warmed whole milk and 1/2 cup heavy cream while whisking. Simmer until the sauce thickens, approximately 5-7 minutes.
- Incorporate the cheese and seasonings: Lower the heat and stir in 2 cups of shredded sharp cheddar cheese, 1/2 cup grated Parmesan cheese, 1/2 tsp garlic powder, and 1/2 tsp paprika. Whisk until the sauce becomes creamy and velvety. Taste and add salt and pepper if needed.
Assemble The Dish
- Layer the potatoes: Arrange half of the sliced potatoes evenly in the prepared baking dish.
- Add diced onions: Sprinkle half of the diced onion over the potato layer.
- Pour the sauce: Spread half of the prepared cheese sauce over the potatoes and onions, ensuring all slices are coated.
- Repeat layering: Add the remaining potatoes, onions, and cheese sauce, creating even layers.
- Optional breadcrumb topping: If desired, sprinkle 1/4 cup of breadcrumbs over the top for extra crunch.
Bake The Potatoes
- Cover and bake: Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes to allow the potatoes to soften.
- Uncover and finish: Remove the foil and bake for an additional 15-20 minutes until the top turns golden and bubbly. If using breadcrumbs, they should be lightly browned.
- Cool and serve: Let the dish rest for 5-10 minutes before serving. This helps the sauce set and enhances the overall flavor.
Tips For The Perfect Au Gratin Potatoes
Creating the perfect au gratin potatoes requires a combination of the right ingredients, precise techniques, and thoughtful attention to detail. Here are our expert tips to ensure your Bill Knapp’s Au Gratin Potatoes turn out creamy, cheesy, and irresistibly delicious every single time.
1. Choose the Right Potatoes
Opt for russet potatoes or Yukon gold potatoes. Russets offer a high starch content, resulting in ultra-creamy layers once baked. If you prefer a slightly firmer texture, Yukon golds work beautifully too.
2. Slice Potatoes Evenly
Uniform slices ensure that all the potato layers cook evenly. Use a mandoline slicer for precise, thin slices—about 1/8 inch thick is ideal. Avoid thick slices, as they may not soften properly while baking.
3. Shred Your Cheese at Home
Always shred your cheese from a block rather than using pre-shredded varieties. Pre-packaged shredded cheese often contains anti-caking agents, preventing smooth melting. For the best texture and flavor in the dish, use freshly shredded sharp cheddar and Parmesan.
4. Warm Milk and Cream Beforehand
When making the cheese sauce, slightly warm the whole milk and heavy cream before adding them to the roux. Cold milk can cause the sauce to seize or develop lumps. A warm base ensures a smooth, velvety texture.
5. Don’t Skimp on Seasonings
A pinch of garlic powder, paprika, salt, and pepper elevates the flavor profile of the sauce. If desired, add a sprinkle of nutmeg—this secret ingredient lends a touch of warmth and depth to creamy dishes.
6. Layer Thoughtfully
Layering the potatoes and other ingredients ensures every bite is flavorful. Spread a thin layer of the cheese sauce at the base of the baking dish. Then alternate potato slices, diced onions, and sauce until you reach the top. Press the layers gently for compactness.
7. Add a Crunchy Topping (Optional)
For an extra golden, crispy top, sprinkle a layer of breadcrumbs mixed with melted butter and grated Parmesan before baking. Panko breadcrumbs are particularly light and bake to a lovely crunch.
8. Cover, Then Uncover While Baking
Initially, cover your baking dish with foil to trap steam and cook the potatoes evenly. After 40-50 minutes, uncover the dish to allow the top to turn golden and bubbly. Use the broiler for 2-3 minutes at the end if you prefer an extra caramelized crust.
9. Let It Rest Before Serving
Allow the dish to rest for about 10-15 minutes after removing it from the oven. This resting period helps the layers settle and makes slicing easier, ensuring every scoop is neat and delicious.
10. Don’t Skip Tasting Along the Way
Taste the sauce frequently while cooking to adjust seasoning levels. The balance of flavors in the sauce greatly influences the overall taste of this dish, so tweak as needed.
| Key Ingredient or Tool | Importance |
|---|---|
| Russet or Yukon Gold Potatoes | Perfect creamy or firmer texture |
| Mandoline Slicer | Evenly cut, thin potato slices for uniform baking |
| Freshly Shredded Cheese | Smooth melting, prevents grainy texture |
| Warm Milk and Cream | Prevents lumps and ensures velvety sauce |
| Breadcrumb Topping | Optional, adds crunch and golden look to the top layer |
By incorporating these tips, we ensure our Bill Knapp’s Au Gratin Potatoes come out flawlessly every time, delighting taste buds with creamy, cheesy perfection.
Make-Ahead And Storage Instructions
Creating Bill Knapp’s Au Gratin Potatoes ahead of time is an excellent way to streamline your meal preparation. Let’s break down how to store, reheat, and keep this dish tasting fresh.
Make-Ahead Instructions
- Assemble But Don’t Bake: Prepare the dish up to the point of layering the potatoes, onions, and cheese sauce in the baking dish. Cover it tightly with plastic wrap or aluminum foil and refrigerate for up to 24 hours before baking.
- Bring to Room Temperature: Before baking, let the dish sit at room temperature for 20-30 minutes to ensure even cooking in the oven.
Freezing Instructions
You can also freeze Bill Knapp’s Au Gratin Potatoes for extended storage. Here’s what to do:
- Freeze Before Baking: After assembling the dish, cover it tightly with a double layer of plastic wrap and aluminum foil to prevent freezer burn. Label it with the date and freeze for up to 1 month.
- Bake From Frozen: To bake, preheat the oven to 375°F. Keep the dish covered for the first 50-60 minutes, then uncover and bake for an additional 20-30 minutes to create a bubbly, golden crust.
Pro Tip: Ensure the potatoes are sliced evenly, as thicker slices may require longer cooking when baked from frozen.
Storage After Baking
If there are leftovers, here are steps to keep them tasting delicious:
- Transfer the cooled dish to an airtight container or cover the baking dish securely with wrap. Refrigerate for up to 3-4 days.
- You can also freeze these leftovers for up to 2 months in freezer-safe, single-portion containers for easy reheating.
Reheating Instructions
Proper reheating keeps the dish creamy and avoids drying out:
- In the Oven: Preheat to 350°F. Cover the dish with foil and heat for 20-30 minutes, or until warmed through. Uncover the last 5 minutes if you’d like the top to crisp up again.
- In the Microwave: For smaller portions, place them in a microwave-safe dish. Cover with a damp paper towel to prevent drying and heat in 1-minute intervals, stirring as needed, until hot.
Note: Avoid reheating multiple times as it can alter the texture of the potatoes and cheese. Reheat only the portion you plan to serve.
Quick Reference Table
| Stage | Fridge Duration | Freezer Duration | Reheating Instructions |
|---|---|---|---|
| Before Baking | Up to 24 hours | Up to 1 month | Bake at 375°F, covered first, then uncover |
| After Baking (Leftovers) | 3-4 days | Up to 2 months | Oven: 350°F or Microwave: 1-minute steps |
Conclusion
Bill Knapp’s Au Gratin Potatoes bring the perfect mix of nostalgia and indulgence to any meal. With their creamy layers, cheesy richness, and optional crunchy topping, they’re a dish that never fails to impress. Whether you’re recreating this classic recipe for a special occasion or just craving a comforting side, the steps are simple, and the results are unforgettable.
By following our tips and tricks, you can ensure each bite is as delicious as the original. With make-ahead options and easy storage instructions, this recipe is as practical as it is satisfying. Let’s keep this timeless favorite alive and enjoy the joy it brings to our tables.
Frequently Asked Questions
What makes Bill Knapp’s Au Gratin Potatoes special?
Bill Knapp’s Au Gratin Potatoes are a nostalgic comfort food known for their creamy, cheesy texture. The rich cheese sauce paired with tender layers of russet potatoes and optional breadcrumbs creates the perfect balance of flavors and textures.
Can I use a different type of potato instead of russet?
Yes, you can use Yukon gold potatoes as an alternative. They have a naturally creamy texture, but russet potatoes are preferred for their starchiness, which creates the ideal consistency in the dish.
What cheeses work best for this recipe?
For the best results, use sharp cheddar cheese and grated Parmesan. Shredding cheese from a block is recommended for smoother melting over using pre-shredded cheese.
Can I prepare this dish ahead of time?
Absolutely! Assemble the dish up to the point of baking, then refrigerate it for up to 24 hours or freeze it for up to a month. Just bake when ready to serve for fresh flavor and texture.
How can I add a crunchy topping?
You can add breadcrumbs mixed with melted butter as a topping layer before baking. This provides a delicious golden, crispy crunch that complements the creamy potatoes.
Why should I warm the milk and cream beforehand?
Warming the milk and cream prevents lumps in the cheese sauce, ensuring a smooth and velvety texture in the final dish.
How do I store leftovers properly?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For freezing, store the dish in a freezer-safe container for up to a month.
What’s the best way to reheat leftovers?
Reheat in the oven at 350°F until warmed through, or use the microwave for smaller portions. Add a little milk or cream to maintain the dish’s creamy texture.
How can I ensure even cooking of the potatoes?
Slice the potatoes evenly, around 1/8 inch thick. Consistent slicing ensures even cooking and prevents undercooked or overly soft pieces.
Is it possible to customize the seasonings?
Yes! You can adjust the garlic powder, paprika, or add other spices like thyme or rosemary to suit your taste preferences. Taste the sauce as you cook to fine-tune the flavors.