Potatoes and Sorrel

Potatoes and Sorrel

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Recipe by Stephen Pavy

Serves 8

Serve with
Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon
Joseph Phelps Vineyards 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 Tbsp. 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
1/4 cup Coarsely grated Gruyere cheese
4 Tbsp. Grated Parmigiano Reggiano cheese


Coat the inside of a large "gratin" style baking dish with 1 Tbsp. butter.

Remove center stems from sorrel leaves.
Coarsely chop sorrel.
Melt 2 Tbsp. 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°F

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 (Gruyère 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.