Potato and Root Vegetable Gratin

Potato and Root Vegetable Gratin

Source:
Michel Nischan
The Dressing Room
Westport, CT

Yield: 12 servings

Ingredients:

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.
  4. 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.
  5. 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.
  6. Cover pan tightly with foil. Bake 45 - 50 minutes.
  7. Remove cover; pat or mist lightly with oil; sprinkle with herbs.
  8. Bake, uncovered, until top layer is lightly brown, 15 - 20 minutes.
  9. Allow to set 10 - 15 minutes.
  10. Slice and serve.

    For a non-vegetarian version, add 8 ounces of finely shaved duck or ham prosciutto after each layer.