Sicilian-Style Potato Gratin

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

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This Sicilian-style potato gratin offers a bright, Mediterranean twist on the traditional potato side dish. Unlike a classic French dauphinoise which relies on heavy cream, this version uses a savoury chicken stock base infused with the salty punch of capers and sharp Pecorino Romano. The potatoes are layered with slow-cooked onions that provide a subtle sweetness, resulting in a dish that is deeply flavoured yet feels remarkably light on the palate.

As a dairy-free option for those who avoid cream, this heart-healthy bake is a versatile addition to any Sunday roast or grilled fish supper. The combination of thinly sliced russet potatoes and golden onions creates a beautiful texture that is soft in the centre with a crisp, cheesy topping. It is an excellent make-ahead side for dinner parties or a comforting family meal.

Ingredients for Sicilian-Style Potato Gratin

1 garlic clove, halved
Olive oil for brushing plus 4 tablespoons , divided
325g hackad lök
Grov kosher salt
1.0kg russet potatoes, peeled, very thinly sliced
8 tablespoons (packed) grated Pecorino Romano cheese, divided
3 tablespoons drained capers
475 ml låg-salt kycklingbuljong

How to make Sicilian-Style Potato Gratin

Preheat oven to 177°C. Rub 13x9x2-inch glass baking dish with cut side of garlic clove. Brush dish with olive oil. Heat 2 tablespoons 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 2 tablespoons Pecorino Romano and 1 tablespoon capers. Repeat layering with half of remaining potatoes, coarse salt and pepper, remaining onions, 2 tablespoons Pecorino Romano, and 1 tablespoon capers. Drizzle with 1 tablespoon olive oil.

Arrange remaining potato slices over. Sprinkle with coarse salt and pepper and remaining 1 tablespoon capers. Drizzle with remaining 1 tablespoon 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 60ml Pecorino Romano. Bake gratin uncovered until cheese is lightly browned, about 15 minutes. Let gratin stand 10 minutes at room temperature before serving.

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