Potato and Root Vegetable Gratin | Idaho Potato Commission
Pre-heat oven to 350°F. 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...
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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
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