Sicilian-Style Potato Gratin

• 1 garlic clove, halved
• 4 tablespoons olive oil, divided plus olive oil for brushing pan
• 2 cups onions, chopped
• coarse kosher salt
• fresh ground pepper
• 2 14 lbs russet potatoes, peeled and very thinly sliced (a mandoline works great here!)
• 8 tablespoons packed grated pecorino romano cheese, divided
• 3 tablespoons capers, drained
• 2 cups low sodium chicken broth

1. Preheat oven to 350 degrees.
2. Rub a 13X9X2 inch glass baking dish with cut sides of garlic clove; brush dish with olive oil.
3. Heat 2 tablespoons of oil in large heavy skillet over medium heat.
4. Add onions and sprinkle with coarse salt and saute until soft and beginning to brown, stirring frequently, about 13 minutes.
5. Arrange 1/3 of potato slices in even layer in prepared dish; sprinkle with coarse salt and some freshly ground pepper.
6. Scatter half of onions over and sprinkle with 2 tablespoons grated cheese and 1 tablespoon of capers.
7. Repeat layering with half of potatoes, salt and pepper, remaining onions, 2 tablespoons grated cheese and 1 tablespoon capers.
8. Drizzle with 1 tablespoon olive oil.
9. Arrange remaining potato slices over, sprinkle with salt and pepper and remaining 1 tablespoon of capers; drizzle with remaining 1 tablespoon olive oil.
10. Pour chicken broth over all and press down firmly on potatoes with wide spatula to compact gratin.
11. Cover gratin tightly with foil and bake until potatoes are tender, about 1 hour and 20 minutes.
12. Uncover and sprinkle with remaining 4 tablespoon of grated cheese.
13. Bake gratin uncovered until cheese is lightly browned, about 15 minutes.
14. Let gratin stand 10 minutes at room temperature before serving.

garlic, olive oil, onions, coarse kosher salt, fresh ground pepper, potatoes, pecorino romano cheese, capers, chicken broth

Taken from www.food.com/recipe/sicilian-style-potato-gratin-286049 (may not work)