1 garlic clove, halved
Rosemary or Mushroom & Sage Olive oil for brushing plus 4 tbsp divided
2 cups chopped onions
2 1/4 pounds russet potatoes, peeled, very thinly sliced
1 1/4 cup parmesan, pecorino or mozzarella cheese
2 cups chicken broth
Salt to taste
Rosemary, Parsley or Oregano to Garnish
Preheat oven to 375°F. Rub 13x9x2-inch glass baking dish with cut side of garlic clove. Brush dish with Rosemary olive oil. Heat 2 tbsp oil in heavy large skillet over medium heat. Add onions, sprinkle with salt, and sautee until soft and beginning to brown, stirring frequently, about 10 minutes.
-Arrange 1/3 of potatoes in even layer in prepared dish.
-Sprinkle with salt and pepper, mix in onions. -Top with 1/3 of Cheese.
– Repeat layering with potatoes, salt and pepper, remaining onions, 1/3 cheese
-Drizzle with 1tbsp olive oil.
-Arrange remaining potato slices on top with cheese, etc..
-Sprinkle with salt and pepper & drizzle 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 softish, about 70 minutes. Uncover and sprinkle with remaining cheese. Bake gratin uncovered until cheese is lightly browned, about 15 minutes. Let gratin stand 10 minutes at room temperature before serving.