Sicilian Style Potato Gratin
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I always make the same tried and true potato gratin for company. It's Ina's recipe with fennel, onions, lots of Gruyere and heavy cream. Since we did enough indulging in 2011, I wanted something lighter for a dinner party and not so rich.
This recipe fit the bill.
Disclaimer: You have to like the assertive flavors of capers and the strong taste of Pecorino Romano (which of course I do!), this is tangy and briny, and probably not for the wimps in the house.
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I used red potatoes because that's what I had, but use russet potatoes as the recipe calls for, they will hold up best in a gratin.
Sicilian Style Potato Gratin: (adapted from Epicurious)
1 garlic clove, halved
2 Tbs olive oil, divided
2 large onions, sliced thin
Kosher salt & pepper
2 lbs russet potatoes, peeled, thinly sliced (I used a mandolin)
3 heaping Tbs grated Pecorino Romano cheese, divided
2 Tbs drained capers
1 cup low-sodium chicken broth
In a heavy skillet, cook your onions in olive oil for a few minutes until translucent. Sprinkle w/ kosher salt & pepper.
Rub an 8 x 10 gratin dish (Pyrex or ceramic works best) with the cut side of the halved garlic clove, letting the oil from the garlic coat the dish. Brush the dish w/ a tablespoon of olive oil.
Slice your potatoes super thin (I used a mandolin) and layer them on the bottom of the gratin dish, you don't have to be neat about it. Sprinkle w/ kosher salt & pepper.
Layer 1/2 of the cooked onion mixture on top of the potatoes. Sprinkle w/ a tablespoon of Pecorino Romano and dot w/ a tbsp of capers.
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Cover with another layer of potatoes, onions, cheese and capers.
Finish with a last layer of potatoes. Sprinkle w/ more salt & pepper and drizzle with some olive oil.
Carefully pour the stock over the potatoes and press mixture down with a spatula so potatoes are absorbed in the liquid.
Cover w/ foil and bake 1 hour in a 350F oven. Uncover and sprinkle w/ a tablespoon of Pecorino and a little more olive oil on top and bake uncovered for another 15 minutes until top is browning and bubbling.
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Let rest about 30 minutes before slicing into squares. Even better the second day, so feel free to make this a day ahead!
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Delizioso!
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