POTATOES AU GRATIN WITH SAVORY BREADCRUMBS – Canyon Bakehouse
Savory, bubbly, cheesy gratin made with thin-sliced potatoes, topped with crunchy breadcrumbs and baked until golden.
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Cooking tools:
- Food processor
- Stockpot
- Baking dish
- Skillet
- Whisk
- Chef's knife
- Cutting board
- Baking sheet
- Oven
- Stove
- Mixing bowl
- Colander
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
Ingredients
- 1 Yellow Onion, thinly sliced
- 5 Yukon Gold Potatoes, thinly sliced
- 2 tsp. salt (divided)
- 2 ½ C. Béchamel Sauce (see below)
- ½ C. Shredded Cheddar Cheese
- ½ C. Seasoned Breadcrumbs (see below)
- ¼ C. Butter
- ¼ C. Gluten-free All-Purpose Flour
- 2 C. Half-and-Half, warmed
- Salt
- Pepper
- Pinch of Cayenne
- Grated Nutmeg
- 8 Slices Canyon Bakehouse Mountain White Bread, diced to ½ inch
- 2 Tbsp. Butter, melted
- Black Pepper, to taste
- Herbs and Seasonings Blend, to taste
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