When offered sorrel from a friend’s garden, I’m always happy to accept. This green leafy vegetables’ tangy flavor is lovable, and is an instant buy from a farmers’ market. Not much is required to contribute a lemony flavor along with a healthy dose of Vitamin C, A, Calcium, Iron & Magnesium. Not a particularly creamy like your typical sliced potato gratin, this dish is more like a potato pie. The potatoes are cooked first, sliced or diced, and combined with the sorrel, milk, eggs, & cheese.

Ingredients

• 2 pounds Yukon gold potatoes (small or medium-size, scrubbed)
• Salt to taste
• 8 ounces sorrel (stem, wash in multiple changes of water until satisfied)
• 1 garlic clove (peel & slice in half)
• Olive oil or butter for the baking dish
• 4 eggs
• 1 ½ cups milk (2%)
• 3 ounces grated Gruyère (3/4 cup)
• 1 ounce grated Parmesan (1/4 cup)
• Freshly ground pepper

Nutritional Information

• • • Nutritional analysis per serving (6 servings)
      337 calories; 15 grams fat; 6 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 33 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 16 grams protein; 134 milligrams cholesterol; 710 milligrams sodium

Note:
The information shown is estimate based on available ingredients and preparation. This should not take the place of a professional nutritionist’s advice.

Preparation

1. Put the potatoes in a wide saucepan and cover with water. Season with salt to personal preferences, and on a med-high heat, bring to a boil. Reduce to medium, partially cover, and gently boil until tender all the way through (but firm enough to be sliced) approx. 20 minutes. Drain, return to the pan, re-cover and allow to sit for an additional 15 min. Take the potatoes out of the pot, and using a towel to grip if too hot, slice either ½ in thick, or dice. Once done, transfer to a large bowl.
2. While waiting for your potatoes, was the sorrel leaves. Over a high heat, heat up a wide skillet and add the sorrel, in batches if required. Stir until wilted, using the water left on the leaves post-washing. You’ll notice the color change from bright green to a drab olive, and the sorrel will to soften into what looks like a purée. No need to be concerned, as it will be chopped & combined, and the color won’t be a problem. When all the sorrel is wilted, remove from heat, and transfer to a colander or strainer. Briefly rinse with cold water before pressing or squeezing out any excess. Chop medium-fine, then transfer to the bowl with the potatoes – season with salt & pepper and toss together.
3. Preheat oven to 375 degrees. With the cut side of a garlic clove, rub the sides & bottom of a 2-2½-quart baking dish or gratin. Oil your chosen dish with olive oil. Mince the remainder of the garlic before adding the sorrel & potatoes.
4. In a medium bowl, beat eggs. Season according to taste (I use roughly ½ teaspoon), and whisk in the milk. Add the sorrel & potatoes, and stir well to ensure the sorrel is evenly distributed throughout the mixture. Stir in the cheeses & fresh ground pepper, and scrape into the baking dish of choice.
5. Bake until set, and the top & sides are nicely browned (approx. 45 minutes). Take off heat and let sit for 10 min or longer before serving

Tip

• Prepare in advance: The sorrel and potatoes can be cooked up to a day in advance. The cooked gratin will keep in the refrigerator for a couple of days. Easily reheated in a medium oven for roughly 20 minutes.