We’ve dug the red LaSota potatoes and I was trying to find an authoritative source on whether they are LaSota or LaSoda…that issue remains unresolved at present, but I found a recipe that is absolutely making my mouth water.
Sorrel is one of my favorite herbs (or vegetable if you can actually get enough of it) so when I found it mentioned in a recipe with newly harvested potatoes, you can imagine that I was trying really hard not to drool on my keyboard.
This recipe, by Stephen Pavy, is adapted from the Joseph Phelps Vineyard website. True I haven’t made it yet, but it looks like a good recipe and my imagination is working on the flavors.
Potatoes with Sorrel (Serves eight)
- 24 large sorrel leaves. ( (You must have large ones. If you simply purchase tiny leaves often seen in the herb section of your market, this recipe will not work.)
- 3 tablespoon unsalted butter
- 3 pounds of “waxy” potatoes like red LaSota or Yukon Gold.
- 2 cups heavy cream
- 1/4 cup grated Gruyère cheese
- 4 tablespoon grated Parmigiano Reggiano cheese
- freshly grated nutmeg to taste
- salt and fresh-ground pepper to taste.
- Coat the inside of a large “gratin” style baking dish with 1 tablespoon of the butter.
- Remove the center stems from the large sorrel leaves, and coarsely chop the sorrel.
- Melt 2 tablespoons butter in large skillet or sauté pan over medium low heat.
- Add chopped sorrel and stir constantly until all leaves have darkened.
- Add cream, stir in sorrel, and remove from heat.
- Preheat oven to 375°F
- Peel potatoes and thinly slice.
- Distribute half of potatoes over the bottom of the buttered gratin dish.
- Liberally sprinkle potatoes with salt and pepper, and then add a small dusting of nutmeg.
- Pour the cream and sorrel mixture evenly over potato layer.
- Distribute remaining potato slices over the top.
- Repeat salt, pepper, nutmeg .
- Distribute cheeses (Gruyère first, then Parmigiano Reggiano).
- Place dish in oven and bake for about 1 hour checking to see when surface has browned, potatoes are tender, and liquid is nearly gone.
This sounds like it would be wonderful with grilled/griddled wild-caught salmon, a simple vegetable like haricots verts, or just a salad . I know I won’t be able to get 24 large sorrel leaves, but I think that I can get enough to make about a quarter of this recipe. I’m really looking forward to tasting this.
I haven’t made a wine decision yet–but there are some suggestions at the Joseph Phelps Vineyard website.
A son goût!