And then Bill Knapp's restaurants closed. We searched for just one restaurant that was still open and found none. We mourned. We may even have moped a little. We reminisced. When discussing where to eat out, invariably one of us would say, "Too bad Bill Knapp's closed."
My younger daughter most mourned the loss of Bill Knapp's au gratin potatoes. With hope, she searched the internet for imitation recipes and found one that is nearly identical in taste. We've been enjoying them ever since. (After my surgery today she blessed us with a pan of these for dinner -- good tonight, good tomorrow.) If you remember and miss Bill Knapp's au gratin potatoes or if you love potatoes and cheese, here's the recipe. I hope you enjoy the cheesy potato goodness as much as we do!
Bill Knapp's-Style Au Gratin Potatoes
Dice: 4# potatoes into 1/2" squares
Boil until just tender. Drain.
Grate or cube: 3/4# cheddar cheese. Set aside 1/2 cup.
Melt: 1/4 c. butter or margarine
Stir in: 1/4 c. flour
In large saucepan combine & bring to boil:
1 3/4 c. water
1/2 tsp. salt
Remove from heat and stir in butter/flour. Mix. Return to heat and bring to boil.
Boil 3-5 minutes. Reduce heat.
Add: cheddar cheese (except the 1/2 c. you set aside)
Mix until cheese is melted.
Add & gently mix in: the diced, cooked potatoes
Pour into 8 greased ramekins or one 9" x 13" greased pan.
Top with remaining 1/2 c. cheese.
Bake at 350 degrees for 30 minutes.