Potato and Root Vegetable Gratin with Duck Prosciutto

Ingredients

• extra-virgin olive oil (as needed)
• 1 1/2 lbs large rutabaga (peeled and thinly sliced)
• salt and pepper (to taste)
• 5 potatoes (peeled and thinly sliced lengthwise)
• 1 cup vidalia onion (shaved)
• 1 lb large parsnips (peeled and thinly sliced)
• 8 oz duck or other prosciutto (finely shaved)
• 4 oz Pecorino Romano cheese
• 1 tbsp fresh herbs (chopped)