Instructions: 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 12- by 8- by 2-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 degree oven for 20 minutes.

This recipe yields 8 servings.

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