POTATOES AU GRATIN WITH SAVORY BREADCRUMBS
Featured Product
Mountain White Savory, bubbly, cheesy gratin made with thin-sliced potatoes, topped with crunchy breadcrumbs and baked until golden.
Ingredients
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1 Yellow Onion, thinly sliced
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5 Yukon Gold Potatoes, thinly sliced
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2 tsp. salt (divided)
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2 ½ C. Béchamel Sauce (see below)
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½ C. Shredded Cheddar Cheese
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½ C. Seasoned Breadcrumbs (see below)
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¼ C. Butter
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¼ C. Gluten-free All-Purpose Flour
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2 C. Half-and-Half, warmed
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Salt and Pepper, to taste
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Pinch of Cayenne
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Grated Nutmeg
Béchamel Sauce
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8 Slices Canyon Bakehouse Mountain White Bread, diced to ½ inch
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2 Tbsp. Butter, melted
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Black Pepper, to taste
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Herbs and Seasonings Blend, to taste
Seasoned Breadcrumbs
Directions
- 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.
- Combine the dried cubed bread, melted butter, pepper, herbs and seasonings in a food processor and blend until fine. Set aside.
- Increase the oven temperature to 400 degrees and prepare a 2-quart baking dish with butter or oil.
- 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.
- Melt ¼ C. butter in a skillet over medium heat. Add the flour and whisk to combine. Cook the mixture for 2 minutes.
- 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.
- Toss the onions and potatoes with the béchamel sauce. Pour the mixture into the prepared baking dish and bake for 20 minutes.
- 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.