Potato Gratin With Swiss Chard and Sumac Onions Recipe (2024)

Any suggestions about replacement for sumac? Presumably something with a tart note?Allergy in our family, but I also presume (hope!) no one is dashing out for one seasoning they don't have-- given that limiting optional outings has great public health value now.

Looks like this is going to come in a bit over 6 lbs. It sounds delicious, so I am going to give it try, but first I will cut the ingredients in half or invite over around 12 to 15 people. On second thought, I may cut it down by three.

a 10" cast iron frying pan held half the recipe. It was pretty full but cooked down a lot.

I used Zatar instead of sumac and I softly wilted the greens before mixing.

I modified this into a stuff baked potato using russet potatoes. I sauted the chard & garlic, stirred in zest, parsley, & cheddar, skipped stock & cream. Prepared pine nuts & onions per recipe. Threw it all on the potato- same taste profile, easy to make for one person, fast, yummy.

This was very good - A quintessential Yottam Ottolenghi recipe. Very tasty with many textures and flavor layers. This is definitely a weekend dish. It took a LOT of work, and time, but so worth it at the end. I clocked in at 3 hours start to table, and I am a pretty advanced cook. Be prepared for a lot of chopping, a lot of bowls and a lot of clean-up as you go. I agree with other comments. Start by halving this recipe. This recipe makes a lot. Cutting it in half will save time.

Does the weight listed for the swiss chard include the stems, or is it the weight of just the leaves after them stems have been removed?

Is the weight given for the swiss chard before or after the stems are removed...? That is, am I buying 1 3/4 pounds of swiss chard and then removing the stems, or after stem removal am I supposed to end up with 1 3/4 pounds of leaves only?

This is delicious. I cut the recipe in half and there was still enough for six servings. 1/4 cup of olive oil to carmelize the red onion made the dish more oily than I desired. Next time, I am going to add the chard halfway through the cooking of the potatoes so that it maintains more of its structure and bright dimension. Definitely will make this again.

Didn’t have sumac so used amchoor powder, which is dried green mango used in Indian cooking. Has a sour flavor like lemon. Cut up chard stems and added to onion mixture about halfway through cooking, don’t know why recipe doesn’t include them. Halved the recipe and it would serve 4 generously as a main dish, 6 as a side. Delicious and more healthy version of standard potato gratin. Will make again.

Thanks Em for the note that a half recipe fits in a 10" cast iron, this worked perfectly for me. I loved the crispy edges and how browned the cheese got! I found the amount of sumac a bit overpowering on its own, I think next time some fresh oregano would balance it nicely; also I would cut the onions a bit thinner so there's more pieces throughout. Otherwise, this was easy to prep (assuming you have a mandoline) and had great flavour.

I don't see any farro listed in the ingredients for this recipe, so you should be good...

Well worth the effort! Cooked the chard stems in with the sumac onions and left out the heavy cream, would definitely make again.

This is delicious. Cut down the salt by 2/3 or more. Grocery was out of chard- one bunch turnip greens and one bunch mustard greens were a great sub. ingredients need to be combined in a very large pot initially- I was able to compress it all into a straight-sided 11-inch skillet (it was mounded at first but flattened after an hour in the oven), however, a casserole dish would suit. PUSH the ingredients in the pan. Make it fit. Its worth it.

Made as is with a bit less salt. Could have cut salt even more

This is the closest I’ve come to a fail with an ottolenghi recipe. It was just … weird? I followed it to the letter, I thought, but something seemed off. The final result was so lemony, and it was like the cheese disappeared. Not creamy at all. I ended up eating all the leftovers, because I’m stubborn. But I’d never serve this to others. Possible improvements: cooking down the chard first; I had so much water in the bottom. Doubling cream; halving lemon juice. Caveat emptor!

Love this recipe! Have made it numerous times and it is always a hit!

It was delicious. Surprisingly tart because of the Sumac and lemon. It does make a lot, but we are big eaters. It was our main dish and a salad to follow. The pine nuts were prohibitively expensive, so I replaced them with raw cashew nuts soaked in a little tamari. It did the trick.

I’ve cooked this twice and love it - but it’s pretty salty. I thought I’d done something wrong but there is a tablespoon of salt in step 3 and a teaspoon in step 2 - that’s a lot of salt for that many servings. I’m going to reduce the salt in step 3 to a teaspoon next time. Also - used spinach the second time, couldn’t tell the difference.

Delish. A bit too salty. I’ll adjust salt next time. Got rave reviews for everyone. Will make again for sure. I am a huge Ottolenghi fan.

Any idea if you can make this ahead of time and freeze? Before adding the final cheese on top and the final 40mins of baking time...

this was very tasty; I'm not a big fan of cheddar so I subbed with Parmesan and feta cheese and it turned out delicious

I am allergic to pine nuts- any ideas what else I could use for the topping? What other kind of nut has a simile taste profile ?

I made a half recipe and it was so delicious with much depth of flavor. Don’t leave out the pine nuts as they add a lot of texture and dimension to this gratin. I’ll be making this again for friends! And! I like the idea of using those onions in other dishes. The bite of the sumac is wonderful with the sweetness of the slowly cooked onions.

Easy to make, ingredients easy to find, keeps well, and always tastes delicious. I make this regularly.

This was just ok.- I used the indicated amount of salt and it was way too salty. Next time 1 tsp in the potato mixture instead of 1 tbsp.- I didn’t add lemon juice to the cream and stock because I was afraid the cream would curdle, but without it, the onions turned an unappealing bluish-green color in the oven. Next time I’ll mix the lemon juice into the onions before adding to the potatoes, then pour the stock and cream over the lot.

I loved this recipe, but agree that it takes a lot of time and effort and makes a large amount. I almost halved the recipe but was so happy I didn’t! It is super-delicious. Looking forward to leftovers tonight. Was a vegetarian main dish with salad for a special lunch yesterday and will serve as a side with some fish tonight. I had gotten the Sumac for another recipe through a mail order spice house, along with a bunch of other exotic spices. Try Nigella seeds since Za’atar has Sumac too.