New harvest potatoes with sorrel…..

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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

Garden sorrel (Rumex acetosa)

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)

Ingredients

  • 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.

Preparation

  • 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!

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About sa.fifer

Lover of good, wholesome food and wine. Cooks for one and the cat. Likes to paint-- a frustrated botanical illustrator and amateur (photographer) and fledgling birdwatcher, beekeeper, and Kindle addict. Works as a freelance indexer.

3 thoughts on “New harvest potatoes with sorrel…..”

  2. Thank you for a new potato recipe for me! I’ve recently harvested about 20 pounds, and don’t want to get tired of only a couple of recipes. I’m not sure I’ll be able to find sorrel – might spinach or some other leafy veg do as a substitute?

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    • I think that spinach might be interesting…without the sorrel this is basically just potatoes gratiné. One of the things that intrigues me about this recipe is the sorrel’s tartness and almost lemon- or citrus-like flavor that I think will be interesting with the cream and cheese. If I were going to do this with spinach, I think that I might add just a touch of lemon zest to try to mimic a bit of the sorrel flavor.

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