Potato Gratin With Swiss Chard And Sumac Onions Recipes

POTATO GRATIN WITH SWISS CHARD AND SUMAC ONIONS

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.

POTATO GRATIN

Steps:

• Preheat oven to 375 degrees. Peel potatoes, and place in a bowl of water to prevent discoloring. Rub inside of a 9-by-12-inch oval baking dish with cut sides of garlic. Heat cream, milk, nutmeg, and 1 1/2 teaspoons salt in a medium saucepan over medium heat until bubbles form around edge. Season with pepper. Remove from heat.
• Meanwhile, slice potatoes 1/8 inch thick; transfer to a bowl. Pour warm cream mixture over top. Mix well, using your hands to separate and coat potatoes, and transfer to prepared dish. Gently push potatoes down, and pour cream mixture from bowl over top. Sprinkle with Gruyere. Bake (with a baking sheet placed on the rack below to catch drips) until potatoes are fork tender and top is bubbling and brown, about 1 hour and 15 minutes.

SWISS POTATO GRATIN

Steps:

• In a saucepan, combine the potatoes, milk, cream, salt, garlic, nutmeg and pepper. Bring to a boil over medium heat, stirring occasionally. , Pour into a 3-cup baking dish coated with cooking spray. Sprinkle with cheese. Bake, uncovered, at 425° for 20-25 minutes or until heated through and golden brown.

POTATO AND SWISS CHARD GRATIN

Steps:

• Heat the oven to 350 degrees, and place rack in the center. Bring a large pot of lightly salted water to a boil; set a bowl of ice water on the side. Boil the chard leaves until tender, 3 to 5 minutes, then transfer with a slotted spoon to the ice water. Squeeze them dry and chop roughly. Boil the diced stems until tender, 3 to 5 minutes. Drain well and add to chopped chard leaves.
• In a small saucepan, bring the heavy cream, garlic, shallot, thyme and bay leaf to a simmer. Cook until reduced by half, about 25 minutes. Strain out the solids and add the nutmeg.
• Meanwhile, slice the potatoes into 1/8-inch-thick rounds with a mandoline or sharp knife. Butter a 12- to 14-inch gratin dish. Assemble the gratin by layering the ingredients in this order: a single, slightly overlapping layer of one-third of the potato slices, a sprinkling of salt and pepper, one-third of the Gruyère, half the Swiss chard and one-third of the reduced cream. Repeat once, and then top with one more layer of potato, salt and pepper, and the rest of the Gruyère and cream.
• Bake until the top is browned and the potatoes are fork-tender, about 45 minutes.

SWISS CHARD GRATIN

Steps:

• Melt 2 tablespoons butter and toss with bread crumbs, cheese, garlic, herbs, half of nutmeg, and salt and pepper to taste in a bowl.
• Boil broth in a small saucepan until reduced by half. Add cream and keep warm.
• Melt 1 tablespoon butter in a small heavy saucepan over moderate heat and stir in flour. Cook roux, whisking, 1 minute, then whisk in broth mixture and boil, whisking, 1 minute. Season sauce with salt and pepper.
• Preheat oven to 400°F.
• Cook onion in remaining 2 tablespoons butter in a wide 8-quart heavy pot over moderately low heat, stirring, until softened. Add chard stems, remaining nutmeg, and salt and pepper to taste and cook, stirring, until vegetables are tender but not browned, about 8 minutes.
• Increase heat to moderately high and add chard leaves and spinach by large handfuls, stirring, until all greens are wilted. Season with salt and pepper.
• Transfer vegetables to a colander to drain well and press out liquid with back of a large spoon. Toss vegetables with cream sauce and transfer to a buttered 12-inch oval gratin or 2-quart shallow baking dish, spreading evenly.
• Top vegetables with bread crumbs and bake in middle of oven until bubbling and topping is golden, about 20 minutes.