SICILIAN-STYLE POTATO GRATIN
Provided by Roy Finamore
Categories Cheese Onion Potato Side Bake High Fiber Casserole/Gratin Parmesan Winter Potluck Capers Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°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 tablespoons Pecorino Romano and 1 tablespoon capers. Repeat layering with half of remaining potatoes, coarse salt and pepper, remaining onions, 2 tablespoons Pecorino Romano, and 1 tablespoon capers. Drizzle with 1 tablespoon olive oil.
- Arrange remaining potato slices over. Sprinkle with coarse salt and pepper and remaining 1 tablespoon capers. Drizzle with remaining 1 tablespoon 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 tablespoons 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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Madhav Banjade
[email protected]Yum!
Anussa Modrick
[email protected]Would recommend.
Gebreyesus Beyene
[email protected]Two thumbs up!
Ashan Jatt
[email protected]5 stars!
Abdullah fox
[email protected]Would not make again.
Oshea Scurlock
[email protected]Meh.
Kabita Rayamajhi
[email protected]Not bad, but not great.
Mark Anthony
[email protected]Definitely a keeper!
Ashley Shea
[email protected]Made this for a party and it was a hit.
Peter Jung
[email protected]Great flavors.
Bidhan Raj
[email protected]Easy to follow recipe. Turned out amazing!
Bright Mathole
[email protected]I found this dish to be bland and uninspired. The potatoes were undercooked and the cheese sauce was thin and watery. I wouldn't recommend this recipe.
Teabang Rooibos
[email protected]This gratin was a little too rich for my taste, but it was still good. The potatoes were cooked well and the cheese sauce was creamy and flavorful. I think I would use less cheese next time.
Shannel Wright
[email protected]I wasn't sure how this dish would turn out, but I was pleasantly surprised! The potatoes were cooked perfectly and the cheese sauce was creamy and flavorful. I loved the addition of the ham and peas.
Dr Arshad Hussain
[email protected]This dish was easy to make and so delicious! I used Yukon Gold potatoes and they cooked perfectly. The cheese sauce was creamy and flavorful and the breadcrumb topping added a nice crunch.
Kasun Dimantha
[email protected]I followed the recipe exactly and it turned out great! The potatoes were crispy on the outside and soft and fluffy on the inside. The cheese was melted and bubbly and the sauce was creamy and flavorful.
George Zebulon
[email protected]This Sicilian-style potato gratin was a hit with my family! The potatoes were perfectly cooked and the cheese was melted and gooey. I loved the addition of the rosemary and garlic, which gave the dish a delicious flavor.