Taters and Onions, Italian Style

I said that I would include blogs about Italian cooking.  When I eventually do the Phillip’s Quest Cookbook, many of the recipes will be a conversion of Italian recipes to recipes for gnomes, and other creatures.  Here is one I found on Adrianna’s Cookies page.  I’d like to call it, “Taters and Onions a la Italiano”

2-1/4 lbs of russet potatoes, peeled and sliced very thinly

2 cups chopped onions

2 cups chicken broth

1 garlic clove, halved

8 Tablespoons packed Pecorino Romano cheese, divided

3 Tablespoons drained capers

Olive oil for brushing, plus 4 Tablespoons, divided

Coarse Kosher salt


Preheat  oven to 350F

Rub 13 x 9 x 2 inch glass pan with cut side of garlic clove.

Brush dish with olive oil.

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

Add onions, sprinkle with salt and sautee until soft and beginning to brown. Stir frequently, about 12-15 minutes.

Arrange 1/3 of s;iced potatoes in even layer in prepared pan.

Sprinkle with coarse salt and pepper.

Scatter 1/2 onions over the potatoes.

Sprinkle with 2 Tablespoons Pecorino and 1 Tablespoon capers.

Repeat layering and end with layer of potatoes.

Drizzle remaining olive oil.

Pour chicken broth over.

Press down on potatoes to compact layers.

Cover, gratin with foil and bake for 1hour 20 minutes, or until potatoes are tender.

Uncover and sprinkle with remaining cheese.

Bake, uncovered, another 15 minutes, until cheese is lightly browned.

Let gratin remain at room temperature for 10 minutes, before serving.

Salute! Buono appetito!