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

 

Potato and Root Vegetable Gratin with Duck Prosciutto
Potato and Root Vegetable Gratin with Duck Prosciutto
Ingredients
Servings:
Units:
Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 350°F.
  2. 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.
  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.
  5. Pat or mist lightly with oil; season with salt and pepper. Cover pan tightly with foil.
  6. Bake 45 - 50 minutes. Remove cover; pat or mist lightly with oil; sprinkle with herbs.
  7. Bake, uncovered, until top layer is lightly brown, 15 - 20 minutes. Allow to set 10 - 15 minutes. Slice and serve.