| Prep: 20 mins | Cook: 55 mins – 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 394 | 22.5g | 13.2g | 37g |
| sugars | fibre | protein | salt |
| 1.6g | 4g | 11.5g | 0.5g |
Steaming from the oven, the rich aroma wafting through the air, the Sorrel and Potato Gratin reveals itself bearing all the best qualities of comfort food. There is a gratifying blend of utmost simplicity and vibrant, hearty flavors that contribute to my adoration of this particular recipe.
Even though I grew up in a food culture dominated by sushi and seafood in Seattle while exploring my Japanese roots, I still enjoy the exploration of cuisines and culinary traditions far removed from my own. The Sorrel and Potato Gratin, a beloved classic of French home cooking, has fascinated me ever since I first tried a gratin dish. It enthralled me with its golden, crusty top, and creamy, tender interior.
A Classic With a Twist
Traditionally, gratin is a culinary technique where an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter. Here, we’re using a hearty dose of Gruyère cheese alongside the potato and sorrel to create that signature crunch. Featuring sorrel — a leafy plant that carries a naturally tangy, lemony flavor — in place of the more common spinach or leeks, brings a refreshingly tart contrast to the creamy and rich gratin base.
Adding a Pacific Northwest twist to traditional dishes is something I often enjoy doing. Instead of using traditional ingredients like leeks or spinach, I decided to incorporate something reminiscent of my home – sorrel. You could say this Sorrel and Potato Gratin is my little tribute to my French favoritism with a sprinkle of my Seattle roots.
Healthful Indulgence
This Sorrel and Potato Gratin is not just a joy for the palate but offers a host of nutrients as well. Potatoes, besides being unbelievably satisfying, supply us with significant amounts of fiber, vitamin C, vitamin B6, and potassium. Sorrel, on the other hand, is a wonderful source of Vitamin A, Vitamin C, and certain B Vitamins, among other nutritional elements. And of course, dairy ingredients like heavy cream, milk and cheese bring a dose of both protein and calcium.
Bon appétit! Here’s to comforting classics with a unique twist that nourish the body as well as the heart. Pair this dish with a glass of white wine or a light salad and enjoy the fusion of flavors of this joyously delicious Sorrel and Potato Gratin.
What You’ll Need
- 4 large potatoes, peeled
- 2 cups fresh sorrel leaves
- 1 and 1/2 cups heavy cream
- 1/2 cup whole milk
- 3 cloves garlic, minced
- 2 tablespoons butter, plus more for greasing
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 1 cup grated Gruyère cheese
Method
Step One
Preheat your oven to 375 degrees F (190 degrees C). Butter a rectangular baking dish and set it aside.
Step Two
Wash the potatoes thoroughly, then slice them thinly, ideally using a mandoline slicer for uniformity. Rinse the sliced potatoes in cold water, then pat dry using a clean kitchen towel.
Step Three
Wash the sorrel leaves, pat them dry, then remove the central stem from each leaf. Roughly chop the leaves and set them aside.
Step Four
In a saucepan, combine the heavy cream, whole milk, minced garlic, butter, salt, black pepper, and ground nutmeg. Bring the mixture to a simmer over medium heat. Upon reaching a simmer, remove the pan from heat.
Step Five
Add a layer of the sliced potatoes at the bottom of the prepared baking dish, then add a layer of chopped sorrel leaves. Repeat these layers until all the potatoes and sorrel are in the dish. Pour the heated cream mixture over the layered potatoes and sorrel, letting it seep down to the bottom.
Step Six
Sprinkle the top of the dish with the grated Gruyère cheese, then place the dish in the preheated oven. Bake for around 45 minutes, or until the cheese on top is golden and bubbling, and the potatoes are soft when a knife is inserted.
Step Seven
After removing the dish from the oven, let it sit for a few minutes to settle and cool off slightly before serving. Enjoy your Sorrel and Potato Gratin while it’s warm!
