DAUPHINE POTATOES WITH SORREL

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Dauphine Potatoes With Sorrel image

Provided by Moira Hodgson

Categories     weekday, side dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 5

1/2 pound sorrel leaves
3 tablespoons unsalted butter
1 1/2 pounds russet or Yukon Gold potatoes, sliced thin
1 cup heavy cream
Coarse sea salt and freshly ground pepper to taste

Steps:

  • 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.
  • 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.
  • Bake the potatoes for 45 minutes to an hour or until they are tender and the top is browned.

Nutrition Facts : @context http, Calories 440, UnsaturatedFat 10 grams, Carbohydrate 37 grams, Fat 31 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 19 grams, Sodium 693 milligrams, Sugar 3 grams, TransFat 0 grams

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