Sicilian-style Potato Gratin

Total Time: 2 hrs 5 mins Preparation Time: 30 mins Cook Time: 1 hr 35 mins

Ingredients

• Servings: 6
• 1 garlic clove, halved
• 4 tablespoons olive oil, divided plus olive oil for brushing pan
• 2 cups onions, chopped
• coarse kosher salt
• fresh ground pepper
• 2 1/4 lbs russet potatoes, peeled and very thinly sliced (a mandoline works great here!)
• 8 tablespoons packed grated pecorino romano cheese, divided
• 3 tablespoons capers, drained
• 2 cups low sodium chicken broth

Recipe

• 1 preheat oven to 350 degrees.
• 2 rub a 13x9x2 inch glass baking dish with cut sides of garlic clove; brush dish with olive oil.
• 3 heat 2 tablespoons of oil in large heavy skillet over medium heat.
• 4 add onions and sprinkle with coarse salt and saute until soft and beginning to brown, stirring frequently, about 13 minutes.
• 5 arrange 1/3 of potato slices in even layer in prepared dish; sprinkle with coarse salt and some freshly ground pepper.
• 6 scatter half of onions over and sprinkle with 2 tablespoons grated cheese and 1 tablespoon of capers.
• 7 repeat layering with half of potatoes, salt and pepper, remaining onions, 2 tablespoons grated cheese and 1 tablespoon capers.
• 8 drizzle with 1 tablespoon olive oil.
• 9 arrange remaining potato slices over, sprinkle with salt and pepper and remaining 1 tablespoon of capers; drizzle with remaining 1 tablespoon olive oil.
• 10 pour chicken broth over all and press down firmly on potatoes with wide spatula to compact gratin.
• 11 cover gratin tightly with foil and bake until potatoes are tender, about 1 hour and 20 minutes.
• 12 uncover and sprinkle with remaining 4 tablespoon of grated cheese.
• 13 bake gratin uncovered until cheese is lightly browned, about 15 minutes.
• 14 let gratin stand 10 minutes at room temperature before serving.