Potato and Root Vegetable Gratin with Duck Prosciutto
Try substituting cured ham prosciutto for duck with this potato and root vegetable gratin.
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.besthealthmag.ca.
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)
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