Dauphine Potatoes With Sorrel
Published June 27, 1998
- Total Time
- 1 hour 15 minutes
- Rating
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Ingredients
½ pound sorrel leaves
3 tablespoons unsalted butter
1 ½ pounds russet or Yukon Gold potatoes, sliced thin
1 cup heavy cream
Coarse sea salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
37 grams carbs; 90 milligrams cholesterol; 437 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 19 grams saturated fat; 31 grams fat; 1 gram trans fat; 6 grams fiber; 693 milligrams sodium; 7 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 375 degrees. Wash the sorrel and discard the stems. Chop the leaves coarsely. Melt two tablespoons butter in a skillet and saute the sorrel until it has wilted. Set it aside.
- Step 2
Butter a nine-inch baking dish and layer it with potatoes and sorrel, pouring on a little cream and seasoning with salt and pepper as you go. Top with potatoes, cream, salt and pepper and the remaining butter cut in small pieces.
- Step 3
Bake the potatoes for 45 minutes to an hour or until they are tender and the top is browned.
Private Notes
Comments
Crumbled or grated Gruyere and a minute pass under the broiler may transform this into a main course. If cream is too much, use half and half or stock. With the last a bit of nutmeg helps.
Crumbled or grated Gruyere and a minute pass under the broiler may transform this into a main course. If cream is too much, use half and half or stock. With the last a bit of nutmeg helps.