Recipe by Leslie in Texas
This comes from the March 2008 issue of Bon Apetit that featured "The Perfect Potato". Capers, a common ingredient in traditional Sicilian cooking, give this gratin a tangy, briny flavor.Serve alongside whole roasted fish, roast pork, or roasted chicken.
- 1 garlic clove, halved
- 4 tablespoons olive oil, divided plus olive oil for brushing pan
- 2 cups onions, chopped
- coarse kosher salt
- fresh ground pepper
- 2 1⁄4 lbs russet potatoes, peeled and very thinly sliced (a mandoline works great here!)
- 8 tablespoons packed grated pecorino romano cheese, divided
- 3 tablespoons capers, drained
- 2 cups low sodium chicken broth
Directions See How It's Made
- Preheat oven to 350 degrees.
- Rub a 13X9X2 inch glass baking dish with cut sides of garlic clove; brush dish with olive oil.
- Heat 2 tablespoons of oil in large heavy skillet over medium heat.
- Add onions and sprinkle with coarse salt and saute until soft and beginning to brown, stirring frequently, about 13 minutes.
- Arrange 1/3 of potato slices in even layer in prepared dish; sprinkle with coarse salt and some freshly ground pepper.
- Scatter half of onions over and sprinkle with 2 tablespoons grated cheese and 1 tablespoon of capers.
- Repeat layering with half of potatoes, salt and pepper, remaining onions, 2 tablespoons grated cheese and 1 tablespoon capers.
- Drizzle with 1 tablespoon olive oil.
- Arrange remaining potato slices over, sprinkle with salt and pepper and remaining 1 tablespoon of capers; drizzle with remaining 1 tablespoon olive oil.
- Pour chicken broth over all and press down firmly on potatoes with wide spatula 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 tablespoon of grated cheese.
- Bake gratin uncovered until cheese is lightly browned, about 15 minutes.
- Let gratin stand 10 minutes at room temperature before serving.