Potato and Root Vegetable Gratin with Duck Prosciutto
Try substituting cured ham prosciutto for duck with this potato and root vegetable gratin.
Recipe courtesy Idaho Potato Commission
Ingredients
- extra virgin olive oil as needed
- 1 1/2 lbs large rutabaga peeled and thinly sliced
- Salt and pepper to taste
- 5 potatoes peeled and thinly sliced lengthwise
- 1 cup vidalia onion shaved
- 1 lb large parsnips peeled and thinly sliced
- 8 oz duck or other prosciutto finely shaved
- 4 oz Pecorino Romano cheese
- 1 tbsp fresh herbs chopped
Servings:
Units:
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Ingredients
Servings:
Units:
|
Instructions
- Preheat oven to 350°F.
- Rub bottom of 8 1/2" x 12" baking pan with olive oil. Shingle half the rutabaga slices to cover bottom of pan, overlapping slices no more than 1/2". Sprinkle lightly with salt and pepper.
- Shingle 1/5 of potato slices over rutabaga; season lightly with salt and pepper. Pat or mist lightly with oil. Spread half the onions evenly over potatoes. Layer half the parsnip slices over onions; follow with another layer of potato slices. Pat or mist lightly with oil; season lightly with salt and pepper.
- Spread potatoes with 4 oz. duck prosciutto; sprinkle with 2 oz. Pecorino Romano. Repeat layering and seasoning with rutabaga, potato, onion, parsnips, potato, duck, cheese, and final layer of potato.
- Pat or mist lightly with oil; season with salt and pepper. Cover pan tightly with foil.
- Bake 45 - 50 minutes. Remove cover; pat or mist lightly with oil; sprinkle with herbs.
- Bake, uncovered, until top layer is lightly brown, 15 - 20 minutes. Allow to set 10 - 15 minutes. Slice and serve.
