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13 Ratings
5 star values:
1
4 star values:
0
3 star values:
8
2 star values:
3
1 star values:
1
Martha Stewart Member
Rating: Unrated
12/10/2010
We liked the dish. In fact, i used spinach and lettuce, as it is december now, and everything turned out great!
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Gallery
Sorrel and Potato Gratin
Recipe Summary
Yield: Serves 8 to 10
Ingredients
Ingredient Checklist
2 tablespoons unsalted butter, softened
2 medium shallots, very thinly sliced (about 1/2 cup)
Coarse salt and freshly ground pepper
4 ounces sorrel, tough stems removed, cut crosswise into 3/4-inch pieces (about 3 cups)
1 1/2 pounds new potatoes, preferably German Butterball or Yukon gold, peeled and cut crosswise into 1/8-inch-thick rounds
1 1/4 cups heavy cream
Cook's Notes
German Butterball potatoes are an heirloom variety with smooth, golden skin and buttery, deep-yellow flesh. You can find them at farmers’ markets or specialty stores.
Gallery
Sorrel and Potato Gratin
Recipe Summary
Yield: Serves 8 to 10
Gallery
Sorrel and Potato Gratin
Sorrel and Potato Gratin
Sorrel and Potato Gratin
Recipe Summary
Yield: Serves 8 to 10
Recipe Summary
Yield: Serves 8 to 10
Yield: Serves 8 to 10
Serves 8 to 10
Ingredients
Ingredients
- 2 tablespoons unsalted butter, softened
- 2 medium shallots, very thinly sliced (about 1/2 cup)
- Coarse salt and freshly ground pepper
- 4 ounces sorrel, tough stems removed, cut crosswise into 3/4-inch pieces (about 3 cups)
- 1 1/2 pounds new potatoes, preferably German Butterball or Yukon gold, peeled and cut crosswise into 1/8-inch-thick rounds
- 1 1/4 cups heavy cream
Directions
Preheat oven to 350 degrees. Coat an 8-inch square baking dish with 1 tablespoon butter. Arrange shallots in an even layer over bottom of baking dish. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Arrange half of the sorrel over shallots, then layer with half of the potatoes. Season with 1/4 teaspoon salt. Repeat with remaining sorrel and potatoes. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour cream over top, and dot with remaining tablespoon butter.
Cover with foil; bake 1 hour. Uncover; bake until potatoes are tender and cream is thick, about 20 minutes more. Let stand 15 minutes before serving.
Cook's Notes
German Butterball potatoes are an heirloom variety with smooth, golden skin and buttery, deep-yellow flesh. You can find them at farmers’ markets or specialty stores.
Cook’s Notes
German Butterball potatoes are an heirloom variety with smooth, golden skin and buttery, deep-yellow flesh. You can find them at farmers’ markets or specialty stores.
Reviews (1)
Add Rating & Review
13 Ratings
5 star values:
1
4 star values:
0
3 star values:
8
2 star values:
3
1 star values:
1
Martha Stewart Member
Rating: Unrated
12/10/2010
We liked the dish. In fact, i used spinach and lettuce, as it is december now, and everything turned out great!
Reviews (1)
Add Rating & Review
13 Ratings
5 star values:
1
4 star values:
0
3 star values:
8
2 star values:
3
1 star values:
1
Add Rating & Review
13 Ratings
5 star values:
1
4 star values:
0
3 star values:
8
2 star values:
3
1 star values:
1
13 Ratings
5 star values:
1
4 star values:
0
3 star values:
8
2 star values:
3
1 star values:
1
13 Ratings
5 star values:
1
4 star values:
0
3 star values:
8
2 star values:
3
1 star values:
1
- 5 star values:
- 1
- 4 star values:
- 0
- 3 star values:
- 8
- 2 star values:
- 3
- 1 star values:
- 1
Martha Stewart Member
Rating: Unrated
12/10/2010
We liked the dish. In fact, i used spinach and lettuce, as it is december now, and everything turned out great!
Martha Stewart Member
Rating: Unrated
12/10/2010
We liked the dish. In fact, i used spinach and lettuce, as it is december now, and everything turned out great!
Rating: Unrated
All Reviews for Sorrel and Potato Gratin
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Sorrel and Potato Gratin
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
