This Red Potato Gratin with Caramelized Shallots and Crispy Prosciutto is the perfect side dish for your upcoming holiday meal.
Delicious layers of thinly sliced baby red potatoes, sweet caramelized shallots, salty crisped prosciutto, nutty parmesan/asiago cheese are covered with heavy cream, fresh sage and a crispy panko topping.
Cooked until creamy and bubbly on the inside and crispy on top. Resulting in a potato gratin that is anything but ordinary.
And making it a beautiful compliment to roasted meats (turkey, ham, prime rib, etc..), sausages, salmon, shrimp, seared scallops and more.
Not hosting this year? In need of a dish to bring? This dish is not only yummy but it also travels well. Making it the perfect side dish if you are attending a potluck style dinner. Your host will love you!
Serve this yummy potato gratin with Pinot Noir, Garlic And Peppercorn Roasted Pork Loin or Crock-Pot Roasted Chicken.
Here’s how I made this yummy Red Potato Gratin with Caramelized Shallots and Crispy Prosciutto:
Preheat oven to 350 degrees F.
First I started with the little red potatoes. I like the little ones because they are more uniform in size. Wash the potatoes and cut into thin slices. Then place them in a bowl of cold water while you work on the other components.
Then slice up the shallots and mince the garlic and sage, set aside. Line a sheet pan with foil or parchment and brush with olive oil. Lay the prosciutto out on the pan and place in the preheated oven. Cook until crispy, about 10-12 minutes.
Remove from the oven to cool, then crumble. While the prosciutto was cooking, I caramelized the sliced shallots in a tablespoon of olive oil. Heat the olive oil in a saute pan, add sliced shallots and cook on medium heat, stirring frequently until nicely caramelized.
Now time to assemble the gratin. Brush glass pie plate or casserole dish with a bit of olive oil. Drain the potatoes and layer half of them in the dish. Starting from the outside and working your way to the middle layering in a spiral design.
Sprinkle half of the caramelized shallots over the potatoes. Then the half of the crispy prosciutto and half of the cheese. Then top with another layer of potatoes, shallots, prosciutto and cheese.
In a saucepan, add cream, garlic, sage, salt and pepper. Bring to a boil, then remove from heat and pour evenly over the potatoes. Mix panko with the 2 teaspoons of olive oil and sprinkle evenly over the top.
Cover with foil and place in the preheated oven, bake covered for 25 minutes. Uncover and bake uncovered for 50 minutes more.
Remove from the oven. Let stand for 10 minutes before serving. Enjoy!
- 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
- Preheat oven to 350 degrees F. Wash and cut potatoes into thin slices and place in a bowl of cold water. Set aside.
- Slice the shallots and mince the garlic and sage. set aside.
- Line a sheet pan with foil or parchment paper and brush with a bit of olive oil. Lay prosciutto out on the pan and place in the preheated oven until crisped. About 10-12 minutes. Remove from the oven, cool and then crumble.
Heat 1 tablespoon of oil in a saute pan. Add shallots and cook over medium heat, stirring frequently, until caramelized. Remove from heat and set aside.
- Drain potatoes. Brush a glass pie pan or casserole dish with a bit of olive oil. Layer half of the potatoes in the bottom of the dish. Starting from the outside and working your way to the center in a spiral design.
- Sprinkle half of the caramelized shallots on the potatoes. Then sprinkle with half of the crumbled prosciutto and half of the cheese. Repeat layers with the rest of the potatoes, shallots, prosciutto and cheese.
- In a saucepan, add cream, garlic, sage, salt and pepper. Bring to a boil. Remove from heat and pour mixture evenly over potatoes.
- In a small bowl combine panko bread crumbs with the 2 teaspoons of olive oil. mix together and then sprinkle on top of casserole.
- Cover with foil, place in the preheated oven and bake covered 25 minutes. Remove foil and bake uncovered 50 minutes more until bubbly and golden brown.
- Remove from the oven and let stand 10 minutes before serving.