Bill Knapp's Au Gratin Potatoes
Source: Janet Geissler; Lansing State Journal, Copyright 2004

6 cups potatoes (about 7 medium), diced, boiled and chilled
1/2 cup butter
1/4 cup flour
2 cups whole milk
1/2 teaspoon salt
1 teaspoon paprika
1/2 teaspoon pepper
1 teaspoon instant chicken bouillon granules
6 ounces Velveeta cheese, cubed
Buttered soft bread crumbs (optional)

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 and sauce is smooth. Stir in potatoes. Pour into a greased casserole dish.

Bake, uncovered, at 350 degrees for 25-30 minutes until top is browned.

Note: For best results use whole milk and real butter. No substitutes. Can top with buttered soft bread crumbs before baking.