Italian gourmet almond, fig, pistachio and sesame cookies baked and shipped from our bakery in Italy to you; all natural, fresh, and baked to order. Great Italian recipes!
What's New?   Our Italian cookies   Order your Italian cookies!   People are talking!   Try our almonds   Take a tour of our Italian bakery   Italian and Sicilian recipes   Shipping   Adriana's customer service   Italian resources
For Italian and Sicilian recipes and the latest holiday specials, subscribe to the CookiesFromItaly.com newsletter:
Subscribe Unsubscribe

Recommended

 
 
 
 
 
 
 
 
Recipe Feeds
 
Follow Adriana on FB:
adriana's italian and sicilian recipes
Potato Au Gratin Sicilian-Style
Potato Au Gratin Sicilian-Style
(Patate Gratinate al Siciliano)
 
 
Ingredients:
 
2 and 1/4 pounds russet potatoes, peeled, sliced very thinly
2 cups chopped onions
2 cups chicken broth
1 garlic clove, halved
8 tablespoons (packed) grated Pecorino Romano cheese, divided
3 tablespoons drained capers
Olive oil for brushing plus 4 tablespoons, divided
Coarse kosher salt
 
Directions:
 
Preheat oven to 350F.

Rub 13 x 9 x 2-inch glass baking dish with cut side of garlic clove.

Brush dish with olive oil.

Heat 2 tablespoons olive oil in heavy large skillet over medium heat.

Add onions, sprinkle with coarse salt, and saute until soft and beginning to brown, stirring frequently, about 12-15 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 cheese 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 and 20 minutes.

Uncover and sprinkle with remaining 4 tablespoons Pecorino Romano cheese.

Bake gratin uncovered until cheese is lightly browned, about 15 minutes.

Let gratin stand 10 minutes at room temperature before serving.
 
That's it!
Subscribe to the CookiesFromItaly.com
Free Newsletter!
 
The weekly newsletter provides hard to find Sicilian and Italian recipes, holiday specials, the latest updates on our company, special "members only" offers and much more.
 
Read Adriana's Back Issues.
Fill in the form to 
subscribe to the newsletter:
Your E-mail address:
Subscribe Unsubscribe
Please check your e-mail address and make sure it is correct.
Print this recipe!  Send this recipe to a friend!
 
recipes
"Updated weekly!"
 
bullet

Antipasti

bullet

Beef

bullet

Bread

bullet

Desserts

bullet

Egg

bullet

Lamb

bullet

Pasta

bullet

Polenta

bullet

Pork

bullet

Poultry

bullet

Rabbit

bullet

Risotto

bullet

Salads

bullet

Sauces

bullet

Seafoods

bullet

Soups

bullet

Vegetables

Need More Recipes?
Sign up for more recipes from our Italian affiliates:
Oregano From Italy