This recipe was printed in the Lansing State Journal as Bill Knapp's Au Gratin Potatoes. You could give it a try and let us know what you think.

Au Gratin Potatoes

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

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.