Thursday, February 2, 2012

Sicilian Style Potato Gratin

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.

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.

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.

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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Katie Dids said...

perfect with those pretty mini meatloaves!!!! I want some!

Joanne said...

Having a decadent gratin to serve to guests is a must...but having a lighter one to serve on a more regular basis is a must! love this!

Rosemary said...

The wimp I live with will just have to suffer through in the name of "lighter."

The Food Hunter said...

great recipe Stacey..thanks for sharing

Proud Italian Cook said...

I agree, perfect with the mini meatballs!

Dana said...

A potato gratin without tons of cream and cheese? That's the one for me. I love Ina's recipe too but can only have a sliver of it before I slip in to a food coma.

Oui, Chef said...

Hey....who are you calling a wimp? I would be all over this dish, love the lightness and the briny bite of the capers and cheese. Sounds divine.

LovesAvocado said...

This sounds delicious! I have never made a gratin before. This one sounds yummy! I like that there is no heavy cream.