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Dr. Potato Blog

Potato and Root Vegetable Gratin with Duck Prosciutto


Yield: 12 servings

Ingredients


  • Extra virgin olive oil as needed
  • 1 1/2 pounds large rutabaga, peeled, thinly sliced
  • Salt and pepper to taste
  • 5 Idaho® potatoes, peeled, thinly sliced lengthwise #90 ct. (10 ounces each)
  • 1 cup (6 ounces) Vidalia onion, shaved
  • 1 pounds large parsnips, peeled, thinly sliced
  • 8 ounces duck or other prosciutto, finely shaved
  • 4 ounces Pecorino Romano cheese
  • 1 tablespoon herbs, fresh, chopped


Directions


  1. Pre-heat oven to 350°F.
  2. Rub bottom of 8 1/2"x12" 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.
  3. 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.
  4. 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.


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