Seth's Favorite Potatoes

Ingredients:
1 garlic clove, halved
Olive oil for brushing, plus 4Tbs divided
2 cups chopped onions
Coarse kosher salt
Coarse ground pepper
2¼ pounds russet potatoes, peeled, very thinly sliced
8Tbs (packed) grated Pecorino Romano cheese, divided
3Tbs drained capers
2 cups low-salt chicken broth

Preheat oven to 350° F.
Rub 13x9x2 inch glass baking dish with cut side of garlic clove.
Brush dish with olive oil.

Heat 2Tbs of olive oil in heavy large skillet over medium heat. Add onions, sprinkle with coarse salt, and sauté until soft and beginning to brown, stirring frequently, about 13 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 2Tbs of Pecorino Romano and 1Tbs capers.

Repeat layering with half of remaining potatoes, coarse salt and pepper, remaining onions, 2Tbs Pecorino Romano, and 1Tbs olive oil.

Arrange remaining potato slices over. Sprinkle with coarse salt and pepper and remaining 1Tbs capers. Drizzle with remaining 1Tbs 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 4Tbs Pecorino Romano. Bake gratin uncovered until cheese is lightly browned, about 15 minutes. Let gratin stand 10 minutes at room temperature before serving.

(Sunset magazine)