| Prep: 15 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 470 | 31g | 19g | 39g |
| sugars | fibre | protein | salt |
| 3g | 3g | 11g | 0.90g |
Coming from the heart of the South, I’ve always had a deep appreciation for hearty, comforting dishes. There’s just something inherently soothing about those kinds of meals, you know? The Sorrel and Potato Gratin hits all those comfort food notes, but with a twist.
It’s a dish that’s rooted in the French cuisine tradition – similar to Dauphinoise Potatoes. But instead of simply loading up on cream and cheese, this recipe introduces fresh sorrel for an earthy tang that balances everything out perfectly.
Flavors That Sing
The yukon gold potatoes have this wonderful, buttery flavor, and when they’re baked in a mixture of rich cream, whole milk, and aromatic minced garlic – well, it’s a match made in heaven. The Gruyere and Parmesan cheeses provide a deeply satisfying, savory element, while the sorrel adds that pop of freshness. It’s a riot of flavors in every bite.
This Sorrel and Potato Gratin is a versatile dish that pairs well with a wide range of protein options – roasted chicken, grilled fish, or even as a stand-alone vegetarian main.
Why it’s Good for You
While comfort food might bring to mind heaps of cheese or copious amounts of butter (and don’t get me wrong – I love them as much as the next person), this recipe has a surprise in store. Sorrel is a wonderfully nutritious leafy green that’s packed with essential vitamins and minerals. It’s a great source of vitamin C, and also contains iron, potassium, and calcium. So, it’s comfort food that’s got a healthy touch!
Inspired by Southern warmth and French sophistication, the Sorrel and Potato Gratin is absolutely delightful. Give it a try – you might just find yourself falling in love with it as much as I have.
What You’ll Need
- 2 pounds Yukon Gold potatoes
- 1 cup fresh sorrel leaves
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 2 garlic cloves, minced
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon salt
- 1/2 cup grated Gruyere cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon butter
Method
Step One
Preheat your oven to 375 degrees F (190 degrees C). While the oven is preheating, take a gratin dish and grease it with butter.
Step Two
Peel the Yukon Gold potatoes and slice them thinly using a sharp knife or a mandoline. Ensure the slices are uniform in thickness so they cook evenly. Once sliced, place the potatoes in a large bowl and set them aside.
Step Three
Wash the fresh sorrel leaves thoroughly under running water and pat them dry. Coarsely chop the sorrel leaves and set them aside.
Step Four
In a large saucepan, combine the heavy cream, whole milk, minced garlic, freshly ground black pepper, and salt. Bring the mixture to a gentle boil over medium heat, stirring continuously to ensure it doesn’t scorch at the bottom.
Step Five
Once the cream mixture comes to a boil, remove it from the heat and stir in the chopped sorrel leaves. Mix well until the sorrel is thoroughly incorporated into the mixture.
Step Six
Add the sliced potatoes to the cream and sorrel mixture and toss until all the slices are well coated. Pour this mixture into the prepared gratin dish, spreading the potatoes evenly and pressing it down with a spatula.
Step Seven
Sprinkle the top of the layered potatoes with the grated Gruyere and Parmesan cheese, ensuring it’s evenly coated. Bake the gratin in the preheated oven for about an hour, or until the potatoes are tender and the top is golden brown.
Step Eight
Remove the gratin from the oven and let it rest for about 10 minutes before serving. This allows the creamy sauce to slightly thicken and the flavours to meld together. Enjoy your Sorrel and Potato Gratin!
