Ingredients
- ½ pound sorrel leaves
- 3 tablespoons unsalted butter
- 1 ½ pounds russet or Yukon Gold potatoes, sliced thin
- 1 cup heavy cream
- Coarse sea salt and freshly ground pepper to taste
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Nutritional Information
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Nutritional analysis per serving (4 servings)
438 calories; 31 grams fat; 19 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 6 grams protein; 104 milligrams cholesterol; 77 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
4 servings
Preparation
- Preheat the oven to 375 degrees. Wash the sorrel and discard the stems. Chop the leaves coarsely. Melt two tablespoons butter in a skillet and saute the sorrel until it has wilted. Set it aside.
- Butter a nine-inch baking dish and layer it with potatoes and sorrel, pouring on a little cream and seasoning with salt and pepper as you go. Top with potatoes, cream, salt and pepper and the remaining butter cut in small pieces.
- Bake the potatoes for 45 minutes to an hour or until they are tender and the top is browned.
Dining and Cooking