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Recipe may contain gluten

Shallot Gratin

Shallot Gratin

This makes a delicious side dish with roast meats.

Large ovenproof frying pan


  • 40g unsalted butter
  • 400g echalion shallots, peeled and halved
  • ½ × 20g pack thyme, leaves picked
  • 75ml vermouth
  • 20g parmigiano Reggiano, finely grated
  • 40g soft white breadcrumbs
  • Olive oil, for drizzling
  • 300ml single cream


  1. Put a large ovenproof frying pan over a medium heat and add the butter. Once melted, add the shallots, cut-side down, and cook for 10 - 12 minutes. You want them to caramelise and brown but not burn. Scatter most of the thyme leaves over the shallots, then carefully turn over each shallot, so they are cut-side up.
  2. Boil the kettle. Add the vermouth to the shallots and bring to the boil. Leave to bubble until it has almost all evaporated, then add enough just boiled water to cover the base of the pan by about 2cm. Season and cook for another 5 minutes.
  3. Meanwhile, preheat the grill to medium. In a bowl, toss the cheese, breadcrumbs and remaining thyme leaves with a drizzle of olive oil. Pour the cream into the pan with the shallots and bring to the boil, then sprinkle over the breadcrumb mix. Put the pan under the grill and cook for 4 - 5 minutes, until the top is golden and the cream is bubbling.