- 2 pounds Yukon Gold, white rose or russet potatoes, peeled and sliced one-eighth to one-sixteenth of an inch thick
- 3 medium onions, peeled and thinly sliced
- 1 ½ teaspoons salt
- 3 tablespoons unsalted butter
- ½ pound sorrel, stems removed, coarsely chopped
- 1 cup heavy cream
- 1 garlic clove, peeled and minced
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (6 servings)
346 calories; 20 grams fat; 12 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 37 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 5 grams protein; 69 milligrams cholesterol; 637 milligrams sodium
- 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.
- 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.
- Preheat the oven to 325 degrees. Rub the baking dish with the remaining tablespoon of butter and scatter in the minced garlic.
- 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.
- Bake in middle of the oven for an hour to an hour and a half or until potatoes are tender and golden on top.