Potato and Root Vegetable Gratin


  • 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


  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.
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Yield: 12 servings

Michel Nischan
Formerly of - The Dressing Room
Westport, CT

Photo Credit:
Laura Kurella
(Recipe Photo Contest Winner)

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