Shelly's Recipe

Potato Au Gratin Sicilian-Style

Category: Potatoes

2 1/4 pounds russet potatoes, peeled, sliced very thinly
2 cups chopped onions
2 cups chicken broth
1 garlic clove, halved
8 tablespoons (packed) grated Pecorino Romano cheese, divided
3 tablespoons drained capers
Olive oil for brushing plus 4 tablespoons, divided
Coarse kosher salt

Preheat oven to 350.

Rub 13 x 9 x 2-inch glass baking dish with cut side of garlic clove.

Brush dish with olive oil.

Heat 2 tablespoons olive oil in heavy large skillet over medium heat.

Add onions, sprinkle with coarse salt, and saute until soft and beginning to brown, stirring frequently, about 12-15 minutes.

Arrange 1/3 of potatoes in even layer in prepared dish.

Sprinkle with coarse salt and pepper.

Scatter half of onions over.

Sprinkle with 2 tablespoons Pecorino Romano cheese and 1 tablespoon capers.

Repeat layering with half of remaining potatoes, coarse salt and pepper, remaining onions, 2 tablespoons Pecorino Romano, and 1 tablespoon capers.

Drizzle with 1 tablespoon olive oil.

Arrange remaining potato slices over.

Sprinkle with coarse salt and pepper and remaining 1 tablespoon capers.

Drizzle with remaining 1 tablespoon olive oil.

Pour chicken broth over.

Press down firmly on potatoes to compact gratin.

Cover gratin tightly with foil and bake until potatoes are tender, about 1 hour and 20 minutes.

Uncover and sprinkle with remaining 4 tablespoons Pecorino Romano cheese.

Bake gratin uncovered until cheese is lightly browned, about 15 minutes.

Let gratin stand 10 minutes at room temperature before serving.