Bill Knapps Recipes

BILL KNAPP'S AU GRATIN POTATOES

Steps:

• 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.

BILL KNAPP'S AWESOME AU GRATIN POTATOES

Steps:

• 1. Peel and cut potatoes into approximately 1/2" cubes. Place in heavy saucepan and cover with water and bring to a boil. Reduce heat, cover and cook for about 20 min or until tender. Drain well and pat with paper towels to remove as much moisture as possible. Spray a 3 quart casserole dish with cooking spray and add potatoes. Chill for at least 2 hours or overnight.
• 2. After potatoes have thoroughly chilled, melt butter in a large sauce pan. Whisk in salt and flour until well blended. Gradually stir in milk and cook, stirring constantly until thickened. Add paprika, pepper, bullion, and cheese. Cook and continue to stir until cheese melts. Remove from heat and set aside.
• 3. Preheat oven to 350 degrees. Remove potatoes from refrigerator and pour cheese sauce over the potatoes. Gently stir, folding until well mixed. Bake for 30 to 35 minutes or until lightly browned and bubbly.
• 4. SPECIAL NOTE: If you double this recipe, it fits nicely into a 9 X 13 baking dish. You can also divide into individual sized mini casserole dishes, which is the same way that Bill Knapp's served it.

COPYCAT BILL KNAPP'S AU GRATIN POTATOES

Steps:

• Prepare potatoes. Melt butter in large saucepan. Add flour and blend. Gradually add the milk and cook until thick. Add remaining ingredients and stir until cheese melts. Add potatoes and stir well. Pour into a greased casserole dish. Bake, uncovered, at 350 degrees F for 25-30 minutes. until top is browned. cook's notes for best results use whole milk and butter. No substitutes. Can top with buttered soft bread crumbs.

BILL KNAPP'S MICHIGAN BEAN SOUP

Steps:

• Wash and sort the beans and soak overnight in cold water to cover.
• Next morning drain beans.
• Put beans, ham and garlic in stockpot, add 2 to 3 quarts water.
• Bring to a boil, cover and simmer 3 hours or until beans are tender.
• While the beans are cooking, in a separate pan boil the onion, celery and carrots in enough water to cover for 30 minutes.
• Drain and add to the beans and ham and continue cooking for 45 minutes more.
• Put soup contents in blender or food processor to slightly puree the soup(You will need to do this in batches).
• Add salt and freshly ground black pepper to taste.
• Note: To use canned beans, allow 3 (15-ounce) cans undrained Northern beans and omit 1 quart water. Continue recipe as directed.