I made this gratin for American Thanksgiving this year and it really stood out to me as a great way to make a gratin without all the milk and cream. It was inspired by a recipe from Bon Appétit magazine and I really loved the briny caper flavor in it. It’s definitely a keeper!
Sicilian Potato Gratin
(Adapted from Bon Appétit Magazine, March 2008)
- 1 tablespoon olive oil, plus more for drizzling
- 1 cup chopped onions
- 1½ pounds Yukon Gold potatoes, scrubbed and very thinly sliced
- ¼ cup grated Parmesan cheese (plus a little more for the top of the gratin)
- ¼ cup finely grated Manchego cheese (or any hard Cheddar)
- 1 clove garlic
- 4 tablespoons capers, drained and rinsed
- 1 cup best-quality chicken stock
- salt and freshly ground black pepper
- Pre-heat the oven to 350ºF. While the oven is pre-heating, heat a skillet over medium heat. Add the olive oil and sauté the onions until they are tender, but not browned. This will take about 10 minutes.
- Use a mandolin or slicer to slice the potatoes into uniformly thin slices and set aside. Combine the cheeses in a bowl and set aside.
- Rub the garlic clove all over the interior surface of a 9-inch square cake pan or ceramic dish.
- Start layering the gratin in the following order: 1/3 of the potato slices, salt and pepper, half the onions, 1 tablespoon of capers, and 1/3 of the grated cheeses. Repeat. Repeat one last time without adding the onions (they should be all used up by this point). Pour the chicken stock into the dish and push down on the potatoes firmly. Drizzle a little olive oil over the top and cover with aluminum foil.
- Bake for roughly 60 minutes or until the potatoes are tender when pierced with a paring knife. Uncover, sprinkle a little more grated Parmesan cheese on top, and brown the top for another 15 minutes.
- Remove from the oven and let it sit for a little while to set up. (You may find that there is some excess liquid in the pan. You can drain that off later.)