I decided to try some sorrel after spotting it at my farmer’s market last weekend. I tasted it and it had a lovely bright and sour flavor – almost like a cross between lemon and strawberries. It was a very happy flavor and I figured it would add some interesting life to anything I decided to cook this week.
What is Sorrel?
Sorrel is a perennial herb and can easily be grown in a backyard container herb garden. Sorrel is used to flavor soups and sauces and can also be added to salads.
I decided to see if sorrel would nicely flavor a traditional potatoes au gratin dish. This turned out absolutely incredible. The sorrel imparted a lovely lemon flavor to the potatoes and cream. It turned a traditionally heavy dish into something bright for summer!
Potatoes and Sorrel Au Gratin
- 1 cup heavy cream
- 1/2 cup chicken stock
- small bunch fresh sorrel leaves
- 2 garlic cloves, chopped
- 1/2 tsp ground turmeric (where to buy)
- Salt and freshly ground black pepper (where to buy)
- 2 Tbsp pastured butter (where to buy)
- 2 pounds potatoes (I used Yukon Gold but Russet would be good here too), peeled and cut into 1/8-inch-thick slices
- 1/2 cup grated Parmesan or Gouda cheese (where to buy)
Preheat the oven to 400 degrees F.
Cover the dish with a square of parchment paper and bake for 1 hour. Uncover and bake until potatoes are tender and cream is thick, about 20 minutes more. Let stand 15 minutes before serving.