Au Gratin Potatoes with Breadcrumbs

Hot bubbly cheese sauce, layers of thin-sliced potatoes, and a crunchy breadcrumb topping.


  • 4 Russet Potatoes 
  • 1 White Onion 
  • 3 Tbsp. Gluten-Free All Purpose Flour 
  • 3 Tbsp. Butter 
  • 2 C. Whole Milk 
  • 2 tsp. Salt 
  • 1 tsp. Black Pepper 
  • ¼ tsp. Nutmeg 
  • ¼ tsp. Rubbed Sage 
  • 1 C. Gruyere Cheese, grated 
  • 1 C. Sharp Cheddar, grated 
  • 3 Slices Canyon Bakehouse Bread, stale or toasted and grated


  1. Preheat oven to 400 degrees and prepare a 9×12 baking dish with butter or cooking spray.
  2. Peel and thinly slice the potatoes and onion. Alternating, layer them into the baking dish.
  3. Melt the butter in a 3 qt. stock pot. Whisking, add the flour and cook for 1-2 minutes.
  4. Continue whisking the butter and flour mixture and slowly add the milk. Add the seasonings and bring the sauce to a simmer.
  5. Once the sauce begins to thicken, fold in the grated cheeses, reserving ½ C. for the top.
  6. Lifting the layers, pour the sauce onto the potatoes and onions, allowing it to soak in.
  7. Top the casserole with the remaining shredded cheese and the breadcrumbs.
  8. Cover the casserole with foil and bake for 1 hour. Remove the foil for the last 15-20 minutes to brown the top.