Sicilian-Style Potato Gratin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Capers, a common ingredient in traditional Sicilian cooking, give this gratin a tangy, briny flavor. Serve alongside whole roasted fish, roast pork, or sautéed chicken breasts. Ingredients:
1 garlic clove, halved |
olive oil for brushing plus 4 tablespoons, divided |
2 cups chopped onions |
coarse kosher salt |
2 1/4 pounds russet potatoes, peeled, very thinly sliced |
8 tablespoons (packed) grated pecorino romano cheese, divided |
3 tablespoons drained capers |
2 cups low-salt chicken broth |
Directions:
1. Preheat oven to 350°F. Rub 13x9x2-inch glass baking dish with cut side of garlic clove. Brush dish with olive oil. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onions, sprinkle with coarse salt, and sauté until soft and beginning to brown, stirring frequently, about 13 minutes.
2. 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 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.
3. 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.
4. Cover gratin tightly with foil and bake until potatoes are tender, about 1 hour 20 minutes. Uncover and sprinkle with remaining 4 tablespoons Pecorino Romano. 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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