A delightful recipe for Focaccia au Gratin that combines the crunch of potatoes with a cheesy topping. This variation of focaccia bread is enhanced with the flavors of shallots, rosemary, and a mix of Gruyère, mozzarella, and cheddar cheese. The recipe involves par-baking the focaccia dough before adding a sprinkle of cheese and finishing the bake until golden and crispy. Perfect for a cozy autumn meal or as a delicious side dish.
