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Buttery pears meet crispy breadcrumbs in this showstopping savory pear gratin with prosciutto gruyere breadcrumbs that's easier to make than it looks.
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What makes this dish special
As soon as it hits October, I start planning my Thanksgiving dinner. This year, I started planning in September. I blame the quarantine. In case you're in the same boat, I've got the perfect dish for you: savory pear gratin with prosciutto gruyere breadcrumbs. Heck, even if you're not planning for the holidays just yet, this dish will make a great addition to the dinner table.
It's definitely different but hits the sweet and savory notes perfectly. Oh, and did I mention? It's easy to make!
Ingredients
- Pears: Firmer pears like Bosc or Anjou are ideal since they hold their shape better during cooking. Avoid overly ripe pears as they may become too soft. Choose pears that are ripe but still slightly firm.
- Herbs: The thyme and rosemary add aromatic depth and an earthy, sophisticated flavor that prevents the dish from being one-dimensional and overly sweet.
- Prosciutto: Used in the breadcrumb topping to add umami and saltiness to the dish.
- Panko: Creates the crispy topping. Panko or homemade breadcrumbs have larger flakes than regular breadcrumbs, making them ideal for this dish.
- Gruyere: Helps bind the breadcrumb topping and adds a nutty, slightly sweet flavor.
Substitutions and variations
- Cheese: You can substitute gruyere with sharp cheddar, parmesan, or gouda.
- Spicy: Add red chili flakes to the breadcrumb topping for a little kick.
- Gluten-free: Use gluten-free pank for the topping.
Recipe
Savory Pear Gratin with Prosciutto Gruyere Breadcrumbs
Ingredients
Pear gratin
- ½ cup butter
- 5 baking pears
- 1 red onion thinly sliced
- 1 teaspoon fresh thyme
- 1 teaspoon fresh chopped rosemary
- salt and pepper
Prosciutto gruyere breadcrumbs
- 3 ounces prosciutto chopped
- 1 cup panko or homemade breadcrumbs
- ½ cup grated gruyere
- ½ teaspoon black pepper
Instructions
- Preheat oven to 400 degrees F.
- Melt butter in a saute pan over medium heat and continue to gently simmer until browned, about 4-5 minutes. The butter should smell nutty when ready. Remove from heat and set aside.
- Core and cut the pears in half. Slice each half into 6 slices. Gently toss the pears with the sliced red onion, fresh thyme, rosemary, and half of the browned butter. Season with salt and pepper. Transfer the pears to a 9x13 inch baking dish and lay in one even layer. Cover the pan with foil and bake for 30 minutes.
- Meanwhile, make the prosciutto gruyere breadcrumbs. Toss together the prosciutto, panko, grated gruyere, black pepper, and the remaining browned butter until well combined.
- Remove the pears from the oven and sprinkle the breadcrumbs in an even layer on top. Bake uncovered for 20 minutes or until golden brown. Remove from the oven and let sit for 10 minutes before serving.
Notes
Step-by-step instructions
Step 1: Prepare pear filling
Ready to make this savory pear gratin with prosciutto gruyere breadcrumbs? Let's jump right in.
Before we can begin, we need to pick the right pears. I chose Anjou pears because they can withstand high temperatures and are incredibly juicy, making them the perfect candidate. However, you can also use Bosc pears, which hold their shape a little better when baked. Bartlett pears are also ideal, but make sure they're not too ripe or they will become too mushy when cooked.
Make the pear filling by cooking the butter until browned and nutty. I love brown butter, and it just works so well with this dish.
Slice the pears into 12 slices per pear. You may need to adjust the slices if the pears are on the smaller side. You don't want them too thin or they will melt away and disappear when baked.
Toss the sliced pears with the browned butter, red onion, and herbs. The red onion will add another touch of sweetness to the gratin, while the herbs add a hint of savoriness.
Pop the pears into the oven, covering the pan, and bake for 30 minutes.
Step 2: Make breadcrumb topping
Meanwhile, get the breadcrumbs ready.
I could eat these prosciutto gruyere breadcrumbs just by themselves; it's so good. If possible, use fresh breadcrumbs for the best results.
I like to make my own breadcrumbs and keep some of the crumbs a bit on the larger side to add more texture to the gratin. If that just seems like a hassle, panko breadcrumbs are a fine alternative.
Step 3: Bake
Finish the gratin by sprinkling the breadcrumbs on top and baking until golden brown. Let it sit for 10 minutes before diving right in to let the gratin settle.
I love making new dishes for Thanksgiving, and I already know this savory pear gratin is going to be a winner. In fact, I think I need to add this to the weekly dinner menus, it's so scrumptious.
Make-ahead and storage
- Make-ahead: You can prepare the pear mixture and breadcrumb topping separately ahead of time, then assemble and bake when ready. You may need to add 5-10 minutes to the baking time if baking from cold.
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Frequently asked questions
You can, but use about one-third the amount (roughly ⅓ teaspoon each) since dried herbs are more concentrated. Fresh herbs are preferred here for their delicate flavor, but dried ones will work in a pinch.
Browning the butter adds a rich, nutty flavor that elevates the entire dish. This is worth the few extra minutes and really makes a difference!
More holiday side recipes
Looking for more holiday side dishes? Try these:
Libbie says
I made this for my husband and I, and shared the extra with a friend, and we all found it delicious, even as a leftover. I served it with duck breasts for an early Thanksgiving-ish meal. I will make it again for sure.
I found you by searching for Mediterranean recipes, and I have loved all three recipes that I have made, so much so that this is the first time I have ever commented on a food blog = )
Cherry on My Sundae says
Thank you so much, you have just brightened up my day! I appreciate you taking the time to give my recipes a try!
Yamilett says
As an eighteen year old with intermediate cooking skills I have to say how delicious and easy to follow this recipe was! I will definitely be making this again!
Christine Ma says
That's so awesome to hear! Thanks for giving my recipe a try!
Brooke says
Wow! This was unbelievably good. I have a plethora of pears to use up, and this came up when I typed in “savory pear recipes.” I did not expect the beautiful, fancy- feeling fall dish that was coming my way. Will be following you for more recipes!!
Christine Ma says
I'm so glad you liked it! Thanks so much for giving my recipe a try!
LM says
I'm sure this must lovely! Could this be made into a Tart with pastry base? How would you do it?
Christine Ma says
You can use the basic idea to turn it into a tart but if I would to do that, I would add a creamy element to the filling. If you only added the pears, herbs, and red onion as currently stated, the tart would be pretty dry. So I would add milk, eggs, and grated gruyere right into the filling and toss it with the vegetables then bake everything together.