Solar Sicilian Potato Gratin

I made this potato dish once before during the first weeks of my blog. I remember liking it, but for some reason haven't made it again until now. It's a good alternative to the traditional, heavy on cream and cheese, potato gratin; and it gives me an excuse to use my mandolin slicer.

The onions do need to be browned on the stove before assembling the gratin, but that can easily be done while you're slicing the potatoes.


Sicilian Potato Gratin

1 garlic clove, halved
2 Tbs olive oil, divided
2 cups chopped onions
Kosher salt
2 lbs russet potatoes, peeled, thinly sliced
6 Tbs grated Pecorino Romano cheese, divided
3 Tbs drained capers
1 cup low-sodium chicken broth

Set Sun Oven up to preheat. Rub 11x7 - inch glass baking dish with cut side of garlic clove. Brush dish with olive oil. Heat 1 Tbs oil in heavy large skillet over medium heat. Add onions, sprinkle with salt, and sauté until soft and beginning to brown, stirring often, about 10 minutes.
Arrange 1/4 of the potatoes in even layer in prepared dish. Sprinkle with salt and pepper. Scatter 1/3 of the onions over. Sprinkle with 1 Tbs Pecorino Romano and 1/4 of the capers. Repeat for two more layers drizzling 1/2 Tbs olive oil on third layer.
Arrange remaining potato slices over. Sprinkle with salt and pepper and remaining capers. Drizzle with remaining 1/2 Tbs olive oil. Pour chicken broth over. Press down on potatoes to compact gratin.
Cover gratin tightly with foil, cover with a dark tea cloth, place in Sun Oven, and bake until potatoes are tender, 1 1/2 - 2 hours. Uncover and sprinkle with remaining 3 Tbs Pecorino Romano. Bake gratin uncovered until cheese is lightly browned, about 15 minutes. Let gratin stand 10 minutes at room temperature before serving.