Sicilian-Style Potato Gratin

Sicilian-Style Potato Gratin


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This is a great option for a lower-fat side dish. It's not very creamy and the ingredients are simple. Use an OXO mandoline for slicing the potatoes - it helps a lot!

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Northbrook, IL


  • 1 garlic clove, halved
  • Olive oil for brushing plus 4 Tbs.
  • 2 C. chopped onions
  • Coarse kosher salt
  • 2 1/4 lb. russet potatoes, peeled, very thinly sliced
  • 8 Tbs. (packed) grated Pecorino Romano cheese, divided
  • 3 Tbs. drained capers
  • 2 C. low-salt chicken broth

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Preheat oven to 350 degrees 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.

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 Tbs. Pecorino Romano and 1 Tbs. capers. Repeat layering with half of remaining potatoes, coarse salt and pepper, remaining onions, 2 Tbs. Pecorino Romano, and 1 Tbs. capers. Drizzle with 1 Tbs. olive oil.

Arrange remaining potato slices over. Sprinkle with coarse salt and pepper and remaining 1 Tbs. capers. Drizzle with remaining 1 Tbs. 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 4 Tbs. 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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