• 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.

To assemble:

• 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.