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Category: Potatoes
Prep Time: Cook Time: Total Time:
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.
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Potato Au Gratin Sicilian-Style
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Category: Potatoes
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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