Sicilian-Style Potato Gratin
- 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
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.