Sicilian-Style Potato Gratin
A luxurious layered potato dish featuring thinly sliced russet potatoes, caramelized onions, and Pecorino Romano cheese, all baked in a savory chicken broth. This Mediterranean-inspired gratin is enhanced with capers for a distinctive Sicilian touch.
Ingredients
- •1 clove garlic clove
- •4 tablespoons olive oil
- •2 cups chopped onions
- •1 to taste coarse kosher salt
- •2¼ pounds russet potatoes
- •8 tablespoons Pecorino Romano cheese
- •3 tablespoons capers
- •2 cups low-salt chicken broth
Cooking Instructions
- 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.
15 min
- 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.
10 min
- 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.
5 min
- 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.
105 min
