Sicilian Potato Gratin
Greg’s dad turned 70 this weekend, so his sister hosted a great surprise dinner for him in North Carolina. We made this potato gratin to serve alongside filets and the pear, gorgonzola and candied walnut salad I posted last week. This is a really good and surprisingly low fat potato gratin- no butter, cream and very little cheese. Adapted from a Bon Appetite recipe, its serves 6-8.
1 garlic clove, halved
Olive oil for brushing plus 1 T
Coarse kosher salt
2 1/2 pounds russet potatoes, peeled, very thinly sliced
8 tablespoons (packed) grated Pecorino Romano cheese, divided
3 tablespoons drained capers
2 cups low-salt chicken or vegetable broth
Preheat oven to 350°F. Rub 13x9x2-inch glass baking dish with cut side of garlic clove. Brush dish with olive oil. 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, 2 tablespoons Pecorino Romano, and 1 tablespoon capers.
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 10 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.