Sorrel and Potato Gratin

Use a mandoline to make thin, even potato slices. 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.

  • Servings: 10
Sorrel and Potato Gratin

Source: Martha Stewart Living, March 2007


  • 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


  1. 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.

  2. 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.

  3. 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.


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