Potato and Root Vegetable Gratin

Photo by Laura Kurella for Idaho Potato Comission

I love a good gratin. This one I used Idaho Potatoes with some of my absolute favorites: parsnip and rutabaga. There’s a small note at the bottom for the carnivorous. Enjoy, I promise the whole family will!

INGREDIENTS

Extra-virgin olive oil as needed

1 1/2 lbs. (750 g) large rutabaga, peeled and thinly sliced

Salt and pepper to taste

5 potatoes (1.5 kg), peeled and thinly sliced lengthwise

1 cup (250 mL) vidalia onion, shaved

1 lb. (500 g) large parsnips, peeled and thinly sliced

4 oz. (125 g) Pecorino Romano cheese

1 Tbsp. (15 mL) fresh herbs, chopped

STEPS

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.