Red Potato Gratin with Caramelized Shallots and Crispy Prosciutto

A rich and comforting potato gratin made with tender red potatoes, sweet caramelized shallots, crispy prosciutto, and a creamy garlic-sage sauce, finished with a golden panko topping.

Course Side Dish

Cuisine American, French inspired

Keyword baked potatoes, comfort food, holiday side dish,, potato gratin, prosciutto, red potatoes,, shallots,

Prep Time 15

Cook Time 1 25

Total Time 1 40

Servings

Calories 386kcal

Author angela@mealstreetkitchen

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