1 cup chicken broth
6 large potatoes, peeled and quartered
4 tablespoons butter or margarine, divided
2 tablespoons all-purpose flour
1 teaspoon McCormick Season-All Seasoned Salt
1/4 teaspoon McCormick Ground White Pepper
1/4 teaspoon McCormick Ground Dry Mustard
1/8 teaspoon McCormick Ground Nutmeg
2 cups milk
1 1/2 cups shredded Cheddar cheese, divided
1 cup soft bread crumbs
McCormick Paprika


Place chicken broth and potatoes in 4-quart saucepan. Bring to a boil. Cook 20 minutes or until potatoes are fork tender. Drain well and cut into cubes. Arrange in 12x8x2-inch baking pan. Set aside.

Melt 2 tablespoons butter in saucepan over medium heat. Stir in flour, seasoned salt, white pepper, mustard, and nutmeg. Gradually add milk, stirring constantly, until smooth and thickened. Stir in 1 cup cheese and cook, stirring, until cheese has melted. Pour over potatoes.

Melt remaining 2 tablespoons butter and toss with bread crumbs. Spoon evenly over potatoes. Top with remaining 1/2 cup cheese and sprinkle generously with paprika. Bake, uncovered, in a 350 F oven for 20 minutes.

Makes 8 servings

This recipe created by McCormick, Inc.