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1
Preheat oven to 350 degrees.
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2
Rub a 13X9X2 inch glass baking dish with cut sides of garlic clove; brush dish with olive oil.
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3
Heat 2 tablespoons of oil in large heavy skillet over medium heat.
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4
Add onions and sprinkle with coarse salt and saute until soft and beginning to brown, stirring frequently, about 13 minutes.
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5
Arrange 1/3 of potato slices in even layer in prepared dish; sprinkle with coarse salt and some freshly ground pepper.
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6
Scatter half of onions over and sprinkle with 2 tablespoons grated cheese and 1 tablespoon of capers.
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7
Repeat layering with half of potatoes, salt and pepper, remaining onions, 2 tablespoons grated cheese and 1 tablespoon capers.
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8
Drizzle with 1 tablespoon olive oil.
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9
Arrange remaining potato slices over, sprinkle with salt and pepper and remaining 1 tablespoon of capers; drizzle with remaining 1 tablespoon olive oil.
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10
Pour chicken broth over all and press down firmly on potatoes with wide spatula to compact gratin.
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11
Cover gratin tightly with foil and bake until potatoes are tender, about 1 hour and 20 minutes.
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12
Uncover and sprinkle with remaining 4 tablespoon of grated cheese.
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13
Bake gratin uncovered until cheese is lightly browned, about 15 minutes.
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14
Let gratin stand 10 minutes at room temperature before serving.
