This is one of those recipes where, every Pesach, I ask myself why I don’t make it all year round! It is absolutely delicious and can easily be made ahead of time. Buy a mandolin if you don’t have one, it makes easy work of slicing the potatoes and you won’t regret the addition to your Pesach tool kit!
- 1 garlic clove, halved
- Olive oil for brushing plus
- 4 tablespoons Olive oil
- 3 large onions, chopped
- Coarse kosher salt
- 2 kilos potatoes, peeled, very thinly sliced
- 3 tablespoons drained capers
- 2 cups low-salt chicken broth
Preheat oven to 180°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 10 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 1 tablespoon capers. Repeat layering with half of remaining potatoes, coarse salt and pepper, remaining onions, 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.
Cover the dish tightly with foil and bake until potatoes are tender, about 1 hour 20 minutes. Uncover and bake uncovered until the top is lightly browned, about 15 minutes.
