13 hours ago
Thursday, February 2, 2012
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!