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Printer Friendly Recipe
Potatoes and Sorrel
Recipe by Stephen Pavy
Serves 8
Serve with
Joseph Phelps 2005
Napa Valley Cabernet Sauvignon
Joseph Phelps 2004 Insignia
| 24 large |
sorrel leaves (You must have large ones. If you simply purchase tiny leaves often seen in the herb section of your market, this recipe will not work. If you are not able to find sorrel as described, you can make this recipe without it. It will be much more of a traditional Lyonnaise Potatoes recipe without the sorrel.) |
| 3 T |
unsalted butter |
| 3 lbs. |
best quality “waxy” potatoes (if you can find locally grown, do so) such as Yukon Gold or Red Lasota |
| Salt and freshly ground pepper to taste |
| Freshly grated nutmeg to taste |
| 2 cups |
heavy cream |
| ˝ cup |
coarsely grated Gruyere cheese |
| 4 T |
grated Parmigiano Reggiano cheese |
Coat the inside of a large “gratin” style baking dish with 1 T butter
Remove center stems from sorrel leaves
Coarsely chop sorrel
Melt 2 T butter in large skillet or sauté pan over medium low heat
Add chopped sorrel and stir constantly until all leaves have darkened
Add cream, stir in sorrel, and remove from heat
Preheat oven to 375
Peel potatoes and thinly slice
Distribute half of potatoes over the bottom of the buttered gratin dish
Liberally sprinkle potatoes with salt and pepper, and then add a small dusting of nutmeg
Pour the cream and sorrel mixture evenly over potato layer
Distribute remaining potato slices over the top
Repeat salt, pepper, nutmeg
Distribute cheeses (Gruyere first, then Parmigiano Reggiano)
Place dish in oven and bake for about 1 hour checking to see when surface has browned, potatoes are tender, and liquid is nearly gone. |
