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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Sarah Bucklin
[email protected]I'm not a fan of Swiss chard, but I loved it in this dish. It was cooked perfectly and added a nice flavor.
Roshani Thapa magar
[email protected]This is a great recipe for a potluck or party. It's easy to make ahead of time and it always gets rave reviews.
TIK TOK User
[email protected]I love the combination of potatoes, Swiss chard, and sumac onions. It's a unique and delicious dish.
Makhan Jutt
[email protected]This dish is so flavorful and comforting. It's perfect for a cold winter night.
Shristi Rai
[email protected]I've made this recipe several times and it's always a success. It's a great way to use up leftover potatoes and Swiss chard.
Shooting Range Gaming Zone
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Ri Ko
[email protected]I'm not a huge fan of Swiss chard, but I loved it in this dish. It was cooked perfectly and added a nice flavor.
Malaz jalis
[email protected]This dish is perfect for a special occasion dinner. It's elegant and flavorful, but it's also easy to make.
Anthony Baptiste
[email protected]I love that this recipe uses Swiss chard. It's a great way to get some extra greens into my diet.
Awadhesh Kumar
[email protected]I was skeptical about the sumac onions, but they really made the dish. They added a nice tang and crunch that balanced out the richness of the potatoes and cheese.
Andres Ponce
[email protected]This is my new favorite potato gratin recipe! The flavors are incredible and it's so easy to make. I've already made it twice and it's been a hit both times.
Mustafa Sharif
[email protected]The recipe was easy to follow and the dish turned out perfectly. The potatoes were creamy and tender, the Swiss chard was flavorful, and the sumac onions added a nice tang. I served it with a simple green salad and it was a hit!
Malik Farhan
[email protected]This potato gratin was absolutely delicious! The Swiss chard and sumac onions added so much flavor and depth. I'll definitely be making this again.