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Sicilian-Style Potato Gratin

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Sicilian-Style Potato Gratin

Sicilian-Style Potato Gratin

amanda

Equipment

  • - Napoli Cutting Board Set - Professional Chef Quality

  • - Pyrex Casserole Dish 1.5 Quart - Bakeware & Storage for Soups, Stews, and Gratins

  • - Cuisinart Food Processor with Egg Beater Attachment - Blend, Mix, Puree, Shred

  • - KitchenAid Stand Mixer 5-Quart Artisan Series (Bisque Bowl) - Perfect for Dough and Filling Kneading

  • - Silicone Cookie Liner - Non-Stick Silicone Baking Mats for Cheese Grating, Measuring, etc.

  • - OXO Good Grips Potato Ricer (Dual Handle) - Ideal for Creating Pureed Fillings

  • - Napoli Rice Cooker - A Stainless Steel Rice Cooker with Measuring Cup and Timer Features

  • - Bella Casa 9-Inch Heavy Duty Nonstick Skillet (Stainless) - Versatile for Frying, Sautéing & Gratin Toppings

  • - OXO Bamboo Salad Spoon Set - Essential Wooden Utensils for Kitchen Use

  • - Premier Culinary Chef' Cooking Apron (French Cut) - Protective and Comfortable

  • - Napoli Wooden Spoons Set of 16 with Flower Serve - For Stirring, Tasting & Grating

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

Instructions

1

Instruction 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

Instruction 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

Instruction 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

Instruction 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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