Savory, bubbly, cheesy gratin made with thin-sliced potatoes, topped with crunchy breadcrumbs and baked until golden.


  • 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)
Béchamel Sauce
  • ¼ C. Butter
  • ¼ C. Gluten-free All-Purpose Flour
  • 2 C. Half-and-Half, warmed
  • Salt and Pepper, to taste
  • Pinch of Cayenne
  • Grated Nutmeg
Seasoned Breadcrumbs
  • 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


  1. To make the breadcrumbs, preheat the oven to 275 degrees and arrange the cubed bread on a baking sheet. Bake for 35-40 minutes until dry but not browned, turning half-way through.
  2. Combine the dried cubed bread, melted butter, pepper, herbs and seasonings in a food processor and blend until fine. Set aside.
  3. Increase the oven temperature to 400 degrees and prepare a 2-quart baking dish with butter or oil.
  4. Bring 4 cups of water to a boil in a 3-quart stock pot. Add the sliced onions and potatoes. Season with salt, cover and boil for 5 minutes, until just softened but not tender. Drain and return the onions and potatoes to the hot, dry pot.
  5. Melt ¼ C. butter in a skillet over medium heat. Add the flour and whisk to combine. Cook the mixture for 2 minutes.
  6. Whisking, gradually add the warmed half-and-half. Allow the mixture to gently simmer between additions. Once the mixture thickens, season with salt and pepper, to taste.
  7. Toss the onions and potatoes with the béchamel sauce. Pour the mixture into the prepared baking dish and bake for 20 minutes.
  8. Sprinkle the partially baked dish with cheddar and ½ C. seasoned breadcrumbs. Bake for another 10 minutes until the cheese is melted and the top is golden.