DAUPHINE POTATOES WITH SORREL

Dauphine Potatoes With Sorrel image

Provided by Moira Hodgson

Time 1h15m

Yield 4 servings

Number Of Ingredients 5

Ingredients

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