Au Gratin Potatoes with Breadcrumbs
Featured Product
Ancient Grain Hot bubbly cheese sauce, layers of thin-sliced potatoes, and a crunchy breadcrumb topping.
Ingredients
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4 Russet Potatoes
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1 White Onion
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3 Tbsp. Gluten-Free All Purpose Flour
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3 Tbsp. Butter
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2 C. Whole Milk
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2 tsp. Salt
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1 tsp. Black Pepper
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¼ tsp. Nutmeg
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¼ tsp. Rubbed Sage
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1 C. Gruyere Cheese, grated
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1 C. Sharp Cheddar, grated
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3 Slices Canyon Bakehouse Bread, stale or toasted and grated
Directions
- Preheat oven to 400 degrees and prepare a 9×12 baking dish with butter or cooking spray.
- Peel and thinly slice the potatoes and onion. Alternating, layer them into the baking dish.
- Melt the butter in a 3 qt. stock pot. Whisking, add the flour and cook for 1-2 minutes.
- Continue whisking the butter and flour mixture and slowly add the milk. Add the seasonings and bring the sauce to a simmer.
- Once the sauce begins to thicken, fold in the grated cheeses, reserving ½ C. for the top.
- Lifting the layers, pour the sauce onto the potatoes and onions, allowing it to soak in.
- Top the casserole with the remaining shredded cheese and the breadcrumbs.
- Cover the casserole with foil and bake for 1 hour. Remove the foil for the last 15-20 minutes to brown the top.