Dauphine Potatoes With Sorrel

• 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

1. Preheat the oven to 375 degrees.
2. Wash the sorrel and discard the stems.
3. Chop the leaves coarsely.
4. Melt two tablespoons butter in a skillet and saute the sorrel until it has wilted.
5. Set it aside.
6. 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.
7. Top with potatoes, cream, salt and pepper and the remaining butter cut in small pieces.
8. Bake the potatoes for 45 minutes to an hour or until they are tender and the top is browned.

sorrel, unsalted butter, russet, heavy cream, salt

Taken from cooking.nytimes.com/recipes/8178 (may not work)