Caramelized Shallot and Gruyere Gratin


This is a recipe for a delicious and easy-to-make caramelized shallot and gruyere gratin. This dish is perfect for a winter meal or as a side dish to any meal. This gratin can be made ahead of time and reheated when needed.


  • 1 kg of shallots, peeled and thinly sliced
  • 30 g of butter
  • 3 tablespoons of brown sugar
  • 1 teaspoon of thyme leaves
  • 250 ml of dry white wine
  • 500 g of grated Gruyere cheese
  • Salt and pepper


  1. Preheat the oven to 190 degrees Celsius.
  2. In a large frying pan, melt the butter over medium heat.
  3. Add the shallots, sugar, thyme, and a pinch of salt and pepper. Cook the shallots, stirring occasionally, for about 15 minutes or until they are softened and caramelized.
  4. Add the white wine and cook for a further 3 minutes.
  5. Transfer the shallots to a large baking dish and sprinkle over the grated Gruyere cheese.
  6. Bake in the oven for 10-12 minutes or until the cheese is melted and golden brown.
  7. Serve immediately.

Potential changes & improvements

  • You could add other vegetables to the gratin such as mushrooms, leeks, or broccoli.
  • Try using a different type of cheese such as cheddar or mozzarella.
  • For a richer dish, you could add cream to the shallots when you add the white wine.

What other food works well with

This gratin goes well with roasted chicken or beef. It can also be served as a side dish to a winter salad.

Common Mistakes

  • Not caramelizing the shallots properly. Make sure to cook them over low heat so that they don’t burn.
  • Adding too much wine. The wine should just be used to deglaze the pan and add a bit of flavor, you don’t want the gratin to be too wet.

Nutritional Information

This gratin is high in fat and calories.


This dish contains dairy.

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