Bill Knapp's Restaurants, a beloved regional chain, are sadly a thing of the past. But the memory of their creamy, cheesy, utterly irresistible au gratin potatoes lives on. While the exact recipe remains a closely guarded secret (or perhaps lost to time), this recreation aims to capture the essence of that classic dish, based on countless anecdotal accounts and memories from former patrons. This isn't a direct copycat, but a loving homage to a culinary legend.
Key to Knapp's Success: The Creamy Sauce
The hallmark of Bill Knapp's au gratin potatoes was the unbelievably smooth and creamy sauce. This wasn't just a simple cheese sauce; it had depth and richness. To achieve this, we'll focus on building layers of flavor.
Ingredients for the Sauce:
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk (the fat is crucial for creaminess)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg (a subtle but important spice)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese (for that extra nutty, complex flavor)
Instructions for the Sauce:
- Melt the butter: In a medium saucepan over medium heat, melt the butter completely.
- Make a roux: Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and bubbly. This is your roux, the base of your sauce.
- Add the milk: Gradually whisk in the milk, ensuring no lumps form. Continue whisking until the sauce thickens and simmers gently.
- Season and simmer: Stir in the salt, pepper, and nutmeg. Reduce heat to low and simmer for 5-7 minutes, stirring occasionally, until the sauce is thick and creamy.
- Stir in cheese: Remove from heat and stir in the cheddar and Gruyère cheese until melted and fully incorporated.
The Potatoes: Thinly Sliced is Key
Bill Knapp's used thinly sliced potatoes, allowing for maximum surface area to absorb the creamy sauce and achieving that perfect tender-crisp texture.
Ingredients for the Potatoes:
- 3 pounds russet potatoes, peeled and thinly sliced (about 1/8 inch thick – a mandoline slicer is recommended for even slices)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Assembly and Baking: Achieving that Golden-Brown Crust
The final step is bringing it all together for a magical baking experience.
Instructions for Assembly and Baking:
- Parboil (optional): For extra tender potatoes, you can parboil the sliced potatoes for about 5 minutes before assembling. This step is optional but recommended. Drain well.
- Layer: In a greased 9x13 inch baking dish, layer half of the potatoes, overlapping slightly. Season with salt and pepper.
- Pour sauce: Pour half of the cheese sauce over the potatoes.
- Repeat layers: Repeat with the remaining potatoes and cheese sauce.
- Bake: Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for 45 minutes.
- Uncover and brown: Remove the foil and bake for another 15-20 minutes, or until the top is golden brown and bubbly.
- Rest: Let the au gratin potatoes rest for 10-15 minutes before serving. This allows the sauce to set slightly.
Serving Suggestions:
Serve these au gratin potatoes as a side dish with roasted meats, grilled chicken, or even alongside a simple green salad. The creamy richness pairs well with almost anything!
This recipe is a tribute to the legacy of Bill Knapp's. While we can't perfectly replicate the original, this approach comes incredibly close to capturing the magic of their famous au gratin potatoes. Enjoy!
