SICILIAN-STYLE POTATO GRATIN

Steps:

• Preheat oven to 350°F. Brush dish with olive oil. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onions and sprinkle with coarse salt. Once onions are soft, add minced garlic and continue sautéeing until onions are beginning to brown, stirring frequently. Onions should take about 13 minutes total. Arrange 1/3 of potatoes in an 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.