- 3 cups sorrel leaves
- 2 oz. butter
- 3 lbs yellow Finn potatoes
- salt and pepper
- 2 cups milk, stock, or combination
- ¼ cup grated Swiss cheese
- 2 Tbs. grated Parmesan cheese
Preheat oven to 375 and butter a large baking dish. Remove stems from sorrel, rinse, and spin dry. Melt half of butter in sauté pan, add sorrel and cook until completely wilted. Set aside.
Peel and thinly slice potatoes. Layer half of the potatoes in the baking dish and season with nutmeg salt and pepper. Spread the sorrel over the potatoes, layer the remaining potatoes on top, and then pour the liquid over it all. Cut the rest of the butter into pats and distribute over the top of the potatoes and sprinkle with cheeses. Bake for 1 hour, or until the liquid has been absorbed and the top is brown.
From Shepherd’s Garden Seed catalog.