Sicilian-Style Potato Gratin

• 1 garlic clove, halved
• Olive oil for brushing plus 4 tablespoons, divided
• 2 cups chopped onions
• Coarse kosher salt
• 2 1/4 pounds russet potatoes, peeled, very thinly sliced
• 8 tablespoons (packed) grated Pecorino Romano cheese, divided
• 3 tablespoons drained capers
• 2 cups low-salt chicken broth

1. Preheat oven to 350F.
2. Rub 13x9x2-inch glass baking dish with cut side of garlic clove.
3. Brush dish with olive oil.
4. Heat 2 tablespoons oil in heavy large skillet over medium heat.
5. Add onions, sprinkle with coarse salt, and saute until soft and beginning to brown, stirring frequently, about 13 minutes.
6. Arrange 1/3 of potatoes in even layer in prepared dish.
7. Sprinkle with coarse salt and pepper.
8. Scatter half of onions over.
9. Sprinkle with 2 tablespoons Pecorino Romano and 1 tablespoon capers.
10. Repeat layering with half of remaining potatoes, coarse salt and pepper, remaining onions, 2 tablespoons Pecorino Romano, and 1 tablespoon capers.
11. Drizzle with 1 tablespoon olive oil.
12. Arrange remaining potato slices over.
13. Sprinkle with coarse salt and pepper and remaining 1 tablespoon capers.
14. Drizzle with remaining 1 tablespoon olive oil.
15. Pour chicken broth over.
16. Press down firmly on potatoes to compact gratin.
17. Cover gratin tightly with foil and bake until potatoes are tender, about 1 hour 20 minutes.
18. Uncover and sprinkle with remaining 4 tablespoons Pecorino Romano.
19. Bake gratin uncovered until cheese is lightly browned, about 15 minutes.
20. Let gratin stand 10 minutes at room temperature before serving.

garlic, olive oil, onions, kosher salt, russet potatoes, romano cheese, capers, lowsalt

Taken from www.epicurious.com/recipes/food/views/sicilian-style-potato-gratin-241633 (may not work)