Potato Gratin With Sorrel
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds Yukon Gold, white rose or russet potatoes, peeled and sliced one-eighth to one-sixteenth of an inch thick
- 3medium onions, peeled and thinly sliced
- 1½teaspoons salt
- 3tablespoons unsalted butter
- ½pound sorrel, stems removed, coarsely chopped
- 1cup heavy cream
- 1garlic clove, peeled and minced
Nutritional analysis per serving (6 servings)
342 calories; 21 grams fat; 13 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 6 grams protein; 634 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the potato and onion slices in a saucepan and pour in two cups of water. Add one teaspoon of the salt. Bring to a boil, shaking the pan to prevent the vegetables from sticking to the bottom. Turn off the heat at the boil. Drain potatoes and onions but reserve the cooking liquid for later.
- Step 2
Melt two tablespoons of the butter in a skillet, add the sorrel and cook for two minutes, wilting it into a puree. Mix in the cream and the remaining half-teaspoon salt. Cook for three minutes or longer, stirring occasionally, until the mixture thickens.
- Step 3
Preheat the oven to 325 degrees. Rub the baking dish with the remaining tablespoon of butter and scatter in the minced garlic.
- Step 4
Put the potatoes and onions in a two-quart rectangular or oval baking dish 14 by 8 by 2 inches. Pour in the cooking liquid and spread the creamy sorrel on top.
- Step 5
Bake in middle of the oven for an hour to an hour and a half or until potatoes are tender and golden on top.
Private Notes
Comments
This dish may be tasty, but it is not a gratin . By definition a gratin has a browned crust using breadcrumbs, grated cheese, and/or egg.
Very good, but you must return the water used to cook the onions and potatoes back to the pan and cook it down, as well as cook the greens (I used spinach) and cream mixture down, or you’d end up with thin soup.
I added pepitas, and some Ementhaler cheese on top. I substituted cottage cheese for cream. It was fabulous. There was some arugula pesto. Homegrown sorrel, arugula and served on a bed of homegrown tomatoes. I may have thrown in some goat's cheese.
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