1 tsp. chicken stock base
1 c. hot water
4 lg. potatoes
3 tbsp. butter
2 tbsp. arrow root or 1/4 c. flour
1/4 tsp. salt
1/4 tsp. white pepper
1 tsp. Season-All
1/4 tsp. dry mustard
1/8 tsp. nutmeg
2 c. milk
1 1/2 c. grated cheese
1 c. soft bread crumbs
2 tbsp. melted butter
Paprika

Dissolve stock base in water. Pour over potatoes, which have been quartered. Bring to a boil, then simmer 20 minutes or until tender. Drain, cut into cubes and place in a buttered dish. Melt butter in saucepan. Stir in flour, salt, pepper, Season-All, mustard and nutmeg. Add milk and cook over medium heat, stir constantly until thick. Stir in 1 cup cheese and continue cooking until cheese melts.

Pour over potatoes. Toss bread crumbs with 2 tablespoons melted butter; spoon evenly over all. Top with remaining cheese and sprinkle with paprika. Bake in 350 degree oven for 20 minutes. Serves 4-6.