If you’re looking for a show-stopping potato side dish, this Red Potato Gratin with Caramelized Shallots and Crispy Prosciutto delivers on every level.
Layers of tender, thinly sliced red potatoes are combined with sweet caramelized shallots, crispy salty prosciutto, and nutty parmesan-asiago cheese, then baked in a rich garlic-sage cream sauce. It’s finished with a golden, crispy panko topping that adds the perfect crunch.
The result? A creamy, bubbly, crispy-on-top potato gratin that feels elevated enough for holidays—but easy enough to make anytime.
Why You’ll Love This Potato Gratin
- Perfect for holiday dinners, potlucks, and special occasions
- Creamy interior with a crispy golden topping
- A delicious upgrade from traditional scalloped potatoes
- Travels well—great for bringing to gatherings
- Pairs beautifully with a variety of main dishes
Whether you’re serving roasted turkey, glazed ham, prime rib, pork loin, or seafood, this gratin fits right in.
Ingredient Notes
Here are a few helpful tips to get the best flavor and texture:
- Red Potatoes:
Their waxy texture helps them hold shape while staying creamy. Slice evenly for consistent cooking. - Shallots:
Sweeter and more delicate than onions, they add depth when caramelized. - Prosciutto:
Adds a salty, savory bite. Crisping it first enhances texture and flavor. - Parmesan/Asiago Blend:
Brings a nutty, slightly sharp flavor. You can also swap in Gruyère for a richer taste. - Heavy Cream:
Creates that classic rich gratin texture—don’t substitute with milk for best results. - Fresh Sage:
Adds warmth and an earthy, aromatic note that complements the cream. - Panko Breadcrumbs:
Gives the topping a light, crispy crunch.
How to Make Red Potato Gratin (Step-by-Step)
- Preheat oven to 350°F.
- Wash and thinly slice the red potatoes. Place in cold water while prepping other ingredients.
- Slice shallots and mince garlic and sage.
- Arrange prosciutto on a lined baking sheet, brush lightly with olive oil, and bake 10–12 minutes until crispy. Cool and crumble.
- In a sauté pan, cook shallots in olive oil over medium heat until caramelized.
Assemble the Gratin:
- Grease a casserole dish with olive oil.
- Layer half the potatoes in a spiral pattern.
- Top with half the shallots, prosciutto, and cheese.
- Repeat layers.
Make the Cream Sauce:
- Heat cream, garlic, sage, salt, and pepper until just boiling.
- Pour evenly over the potatoes.
Add Topping & Bake:
- Mix panko with olive oil and sprinkle on top.
- Cover with foil and bake 25 minutes.
- Remove foil and bake another 50 minutes until golden and bubbly.
- Let rest 10 minutes before serving.
Tips for the Best Potato Gratin
- Slice potatoes thin and evenly (a mandoline helps!)
- Don’t skip resting time—it helps the gratin set
- For extra crunch, broil 2–3 minutes at the end
- Make ahead: assemble the dish and refrigerate before baking
- Add a pinch of nutmeg for extra depth (optional but delicious)
Wine & Drink Pairings
This rich, creamy dish pairs beautifully with:
Wine:
- Pinot Noir (light, earthy, and balanced)
- Chardonnay (especially oaked for richness)
- Dry Rosé (for a refreshing contrast)
Other Drinks:
- Sparkling water with lemon
- Light cider
- A crisp apple spritz
What to Serve With Red Potato Gratin
This dish complements a wide range of mains:
- Roasted turkey or chicken
- Honey-glazed ham
- Prime rib or steak
- Garlic and peppercorn pork loin
- Salmon, shrimp, or seared scallops
Frequently Asked Questions
Yes! Assemble it up to 24 hours in advance and refrigerate. Add a few extra minutes to the bake time.
Absolutely. Gruyère, white cheddar, or fontina all work well.
No—red potato skins are thin and add texture and color.
Store covered in the refrigerator for up to 3 days. Reheat in the oven for best texture.
It’s not ideal, as the cream can separate. Fresh is best.
Final Thoughts
This Red Potato Gratin with Caramelized Shallots and Crispy Prosciutto is the kind of dish that steals the spotlight—even next to the main course. It’s rich, comforting, and packed with flavor in every bite.
If you try this recipe, I’d love to hear what you think!
Leave a comment below and don’t forget to ⭐ rate the recipe.
Share your creation on social media and tag me—I love seeing your delicious results!
Red Potato Gratin with Caramelized Shallots and Crispy Prosciutto
Equipment
- Sharp knife or mandoline
- Cutting board
- Sauté pan
- Small saucepan
- mixing bowl
- Glass pie dish or casserole dish
- Aluminum foil
Ingredients
For the gratin:
- 1 pound little red potatoes
- 1 cup shallots sliced
- 1 tablespoon olive oil
- 3 ounces thin sliced prosciutto
- 1 cup shaved parmesan/asiago blend
- 1 cup heavy cream
- 2 cloves fresh garlic minced
- 1 tablespoon fresh sage leaves minced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the topping:
- 1/4 cup panko bread crumbs
- 2 teaspoons olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Slice the shallots and mince the garlic and sage; set aside.
- Heat 1 tablespoon olive oil in a sauté pan over medium heat. Add shallots and cook, stirring frequently, until caramelized. Remove from heat and set aside.
- In the same pan or separately, crisp the prosciutto until lightly browned. Set aside.
- Thinly slice the red potatoes and pat dry if needed.
Assemble the gratin:
- Lightly grease a glass pie pan or casserole dish with olive oil.
- Layer half of the potatoes in the dish, arranging from the outside inward in a spiral pattern.
- Sprinkle half of the caramelized shallots, prosciutto, and cheese over the potatoes.
- Repeat with remaining potatoes, shallots, prosciutto, and cheese.
- In a saucepan, combine heavy cream, garlic, sage, salt, and pepper. Bring just to a boil, then remove from heat.
- Pour the cream mixture evenly over the assembled potatoes.
Add topping:
- In a small bowl, mix panko breadcrumbs with 2 teaspoons olive oil. Sprinkle evenly over the top.
Bake:
- Cover with foil and bake for 25 minutes.
- Remove foil and bake uncovered for an additional 50 minutes, or until bubbly and golden brown.
- Let rest for 5–10 minutes before serving.
Notes
- For extra crispiness, broil for 2–3 minutes at the end of baking.
- You can substitute bacon for prosciutto if preferred.
- For a deeper flavor, use Gruyère in place of or alongside the parmesan/asiago blend.
- Slice potatoes evenly to ensure consistent cooking.
- Dish can be assembled ahead of time and refrigerated before baking (add 5–10 minutes to bake time).
Nutrition
More Delicious Potato Recipes
- Mashed Potatoes with Cheese
- Home Run! Potato Salad
- Warm Green Bean and Fingerling Potato Salad with Caramelized Shallots and Crispy Bacon
- Sheet Pan French Onion Baked Potatoes (With Gruyère-Herb Crunch)
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4 Comments
Jenni Margaret
March 30, 2026 at 4:21 pmThis recipe made me feel like a pro in the kitchen..easy, clear instructions and the end result tasted like I ordered from a fancy restaurant! Will be on repeat!
angela@mealstreetkitchen
March 30, 2026 at 8:57 pmThank you for sharing. I am so happy you got great results!
chef mimi
November 13, 2018 at 6:19 amThis is gorgeous! I love every single ingredient in this gratin. Thank you!
angela@mealstreetkitchen
November 14, 2018 at 9:47 amThank you Mimi! It is so yummy!