Olive Oil Potato Gratin

2 ounces Pecorino-romano cheese, grated (1 cup)

1⁄2 cup extra-virgin olive oil

1⁄4 cup panko bread crumbs Salt and pepper

2 onions, halved and sliced thin

2 garlic cloves, minced 1 teaspoon minced fresh thyme 1 cup low-sodium chicken broth 3 pounds Yukon Gold potatoes, peeled and sliced 1⁄8 inch thick, preferably with a mandoline

Tossing Yukon potatoes with extra-virgin olive oil heightens their flavor without overpowering them.