1 Garlic Clove, halved
Olive Oil for brushing plus 4 TBSP, divided
2 cups chopped onions
╝ pounds Russet Potatoes, peeled, very thinly
1 cup grated pecorino romano cheese, divided
3 TBSP Villa Reale
Farmer Style Capers
2 cups low-salt chicken broth
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
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.
stand 10 minutes at room temperature before serving.