Name: Sicilian-Style Potato Gratin
Yield: 6 Servings
Ingredients: 1 garlic clove, halved; Olive oil for brushing plus 4 tablespoons, divided; 2 cups chopped onions; Coarse kosher salt; 2 1/4 pounds russet potatoes, peeled, very thinly sliced; 8 tablespoons (packed) grated Pecorino Romano cheese, divided; 3 tablespoons drained capers; 2 cups low-salt chicken broth

This version of potatoes au gratin trades the usual Gruyére and parm for punchy Pecorino cheese and adds in capers for a briny bite. Chicken stock also replaces the cream for a dish with less heft.

Recipe notes