POTATO GRATIN WITH SWISS CHARD AND SUMAC ONIONS
This is not your typical potato gratin: The Cheddar and brown-butter pine nuts make it rich but not overly so, as the sumac onions and lemon juice lift the gratin to vibrant heights. Sumac is a tart and astringent spice used heavily in Middle Eastern cooking, adding sharpness to food where needed. These onions are great thrown into pasta and salads, or served with roasted chicken. The gratin can stand as a veggie main with a zesty salad alongside, as an accompaniment to your protein of choice or as part of a larger spread. Get ahead by making the onions and preparing all your ingredients (except the potatoes) well in advance, so they're ready to be assembled together before baking. Once the whole thing goes in the oven, you'll have ample time to get any accompaniments ready. You can serve this warm, but it also sits well to be served at room temperature.
Provided by Yotam Ottolenghi
Categories dinner, lunch, casseroles, vegetables, main course, side dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat oven to 375 degrees Fahrenheit/180 degrees Celsius.
- Prepare the onions: Add the oil to a large, ovenproof lidded skillet and heat over medium-high. Add the onions and 1 teaspoon salt to the hot oil and cook, stirring occasionally, until softened and browned, 15 to 20 minutes. Stir in the sumac and remove from the heat. Transfer the mixture to a bowl.
- Prepare the gratin: Add the potatoes, shredded chard, parsley, garlic, lemon zest, 1 tablespoon salt and 1 teaspoon pepper to a large bowl and mix well to combine. Fold through three-quarters of the sumac onions and half the cheese, then transfer everything to the skillet, smoothing out the top to even out the potato slices. In a measuring cup or bowl, combine the stock, cream and lemon juice, and pour this all over the potato mixture. Cover tightly with foil, then top with the lid. Bake for 1 hour.
- Remove the gratin from the oven, and remove the lid and foil. Sprinkle evenly with the remaining cheese and bake, uncovered, until golden and bubbling, 35 to 40 minutes. Remove from heat and let gratin settle for 10 minutes.
- Meanwhile, prepare the pine nuts: Add the butter to a medium skillet and melt over medium-high heat. Once melted, add the pine nuts and 1/4 teaspoon salt and cook, stirring occasionally, until the nuts are golden and the butter has browned, 2 to 3 minutes. Add the buttered nuts to the bowl with the remaining sumac onions.
- When ready to serve, stir the extra parsley into the sumac onion mixture and spoon this all over the gratin.
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Lorad BaHaa
[email protected]This gratin is absolutely delicious! The creamy potato layers, the wilted Swiss chard, and the crispy sumac onions all come together perfectly. I highly recommend this recipe.
Christine Corrick
[email protected]I've made this gratin several times and it's always a hit. It's a great dish to serve for a potluck or a weeknight dinner. The leftovers are also delicious, so I often make a double batch.
Bk Naeem420
[email protected]This gratin is a great way to use up leftover mashed potatoes. It's easy to make and it's always a hit with my family. I love the way the Swiss chard and sumac onions add a pop of color and flavor to the dish.
Preety Khawaas
[email protected]I'm not usually a fan of potato gratin, but this recipe changed my mind. It's so creamy and cheesy, and the Swiss chard and sumac onions add a nice touch of flavor. I'll definitely be making this again.
Waliu Ogirima
[email protected]This is a great recipe for a special occasion dinner. It's elegant and delicious, and it's sure to impress your guests. I highly recommend it.
Alina Khadka Neupane
[email protected]This gratin is easy to make and it's always a crowd-pleaser. I've made it several times for potlucks and it's always a hit. The leftovers are also delicious, so I often make a double batch.
Michael Gatlin
[email protected]I love the unique flavor combination in this gratin. The sumac onions add a nice tanginess that cuts through the richness of the potatoes and cheese. It's a great dish to serve with a simple green salad.
vera benjamin
[email protected]This gratin is absolutely delicious! The creamy potato layers, the wilted Swiss chard, and the crispy sumac onions all come together perfectly. I highly recommend this recipe.
Memoona Kamal
[email protected]I've made this gratin several times and it's always a hit. It's a great dish to serve for a special occasion or a weeknight dinner. The leftovers are also delicious, so I often make a double batch.
IMORO ABDUL-RAUF
[email protected]This is one of my favorite potato gratin recipes. It's always a crowd-pleaser and it's so easy to make. I love the way the Swiss chard and sumac onions add a pop of color and flavor to the dish.
SHISHIR Ahamed
[email protected]I'm not a huge fan of onions, but the sumac onions in this recipe were amazing! They were sweet and tangy, and they added a wonderful depth of flavor to the gratin. I'll definitely be using this recipe again.
Mr. Dreamzzz
[email protected]This gratin is a great way to use up leftover mashed potatoes. I had some leftover from Thanksgiving dinner and decided to try this recipe. It was a great way to repurpose the mashed potatoes and create a new dish that was just as delicious as the or
Engineer Bittok
[email protected]I love how versatile this recipe is. I didn't have any Swiss chard on hand, so I used kale instead. It turned out just as delicious. I also added some chopped bacon to the potato mixture for an extra savory flavor. Yum!
Davee Brackout
[email protected]This potato gratin is pure comfort food. It's creamy, cheesy, and packed with flavor. The Swiss chard and sumac onions add a nice touch of freshness and acidity. I served it with a simple green salad and it was the perfect meal. Highly recommend!
Sadiya Hasen
[email protected]I'm not usually a fan of potato gratin, but this recipe changed my mind. The Swiss chard and sumac onions added a wonderful depth of flavor that I didn't expect. The gratin was also incredibly easy to make, which is always a bonus in my book. Will de
Sheneeza Khan
[email protected]I made this gratin for a dinner party and it was a huge hit! Everyone raved about the unique flavors and how well the ingredients complemented each other. The sumac onions added a delightful tanginess that cut through the richness of the potatoes and
Lovely_AngelQt
[email protected]This potato gratin was an absolute delight! The combination of Swiss chard, sumac onions, and creamy potato layers created a symphony of flavors that tantalized my taste buds. It was a perfect balance of textures, with the tender potatoes contrasting