1–1/2 lbs Yukon Gold potatoes, scrubbed & very thinly sliced
1/4 cup Parmesan cheese, grated
1/4 cup Manchego cheese (or any hard Cheddar), grated
1 clove garlic
4 Tbsp capers, drained & rinsed
1 cup chicken stock
Salt & freshly ground black pepper
Preheat the oven to 350°F.
Preheat a skillet over medium heat. Add the olive oil and sauté the onions until they are tender, but not browned. This will take about 10 minutes.
Use a mandolin or slicer to slice the potatoes into uniformly thin slices and set aside. Next, combine the cheeses in a bowl and set aside. Rub the garlic clove all over the interior surface of a 9'' square cake pan or ceramic dish.
Start layering the gratin in the following order: 1/3 of the potato slices, salt & pepper, half the onions, 1/3 of the grated cheeses, 1 tablespoon capers. Repeat.
Repeat a third time without adding the onions (they should be all used up by this point). Pour the chicken stock into the dish and push down on the potatoes firmly. Drizzle a little olive oil over the top and cover with aluminum foil.
Bake for roughly 60 minutes or until the potatoes are tender when pierced with a paring knife. Uncover and brown the top for another 15 minutes. Remove from the oven and let it sit for a little while to set up. (You may find that there is some excess liquid in the pan. You can drain that off later.) Serves 4.
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