Sicilian-style Potato Gratin


1 Garlic Clove, halved

Olive Oil for brushing plus 4 TBSP, divided

2 cups chopped onions

Coarse salt

╝ pounds Russet Potatoes, peeled, very thinly sliced

1 cup grated pecorino romano cheese, divided

3 TBSP Villa Reale Farmer Style Capers

2 cups low-salt chicken broth


Preheat oven to 350░F.Rub 13x9x2-inch glass baking dish with cut side of garlic clove. Brush dish with olive oil.

Heat 2 TBSP oil in heavy large skillet over medium heat. Add onions, sprinkle with coarse salt, and sautÚ until soft and beginning to brown, stirring frequently, about 13 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 1/4 cup Pecorino Romano and 1 tablespoon capers. Repeat layering with half of remaining potatoes, coarse salt and pepper, remaining onions, 1/4 cup 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 20 minutes. Uncover and sprinkle with remaining 1/2 cup Pecorino Romano. Bake gratin uncovered until cheese is lightly browned, about 15 minutes.

Let gratin stand 10 minutes at room temperature before serving.