A Mediterranean twist on a classic holiday side dish using no dairy other than cheese (use breadcrumbs or a plant-based substitute for a vegan version). Rich, with olive oil and very flavourful.
Ingredients
4 Tbsp Tuscan Herb Olive Oil, plus a bit more for brushing
2 Cups chopped onions
2 garlic cloves, mashed & minced
2 Tbsp Oregano White Balsamic
Coarse salt & black pepper
2 1/2 pound potatoes, peeled, very thinly sliced
8 Tbsp (packed) grated Pecorino Romano (or parmesan) cheese, divided
4 Tbsp drained capers
2 Cups low-salt chicken (or vegetable) broth
Instructions
Preheat oven to 350°F.
Brush a 13x9x2-inch baking dish with a small amount of olive oil.
Heat 2 Tbsp Tuscan Herb Olive Oil in a large frying pan over medium heat. Add onions, sprinkle with coarse salt & pepper, sauté until soft and beginning to brown, stirring frequently.
Remove onions and add 2 Tbsp Oregano White Balsamic and a 1/4 cup of water (or extra broth) and simmer slowly and scrape up any brown bits, add this to the broth on hand.
Arrange 1/3 of potatoes in an even layer in prepared dish. Sprinkle with coarse salt and pepper. Scatter half of the onions over. Sprinkle with 2 Tbsp Pecorino Romano and 1 Tbsp capers.
Repeat layering with half of the remaining potatoes, coarse salt and pepper, remaining onions, 2 Tbsp Pecorino Romano, and 1 Tbsp capers. Drizzle with 1 Tbsp Tuscan Herb Olive Oil.
Arrange the remaining potato slices on top. Sprinkle with coarse salt and pepper and remaining 2 Tbsp capers. Drizzle with remaining 1 Tbsp Tuscan Herb Olive Oil. Pour 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 the remaining 4 Tbsp Pecorino Romano. Bake uncovered until cheese is lightly browned, about 15 minutes.
Let stand 10 minutes at room temperature before serving.