Potato Gratin With Sorrel

• 2 pounds Yukon Gold, white rose or russet potatoes, peeled and sliced one-eighth to one-sixteenth of an inch thick
• 3 medium onions, peeled and thinly sliced
• 1 1/2 teaspoons salt
• 3 tablespoons unsalted butter
• 1/2 pound sorrel, stems removed, coarsely chopped
• 1 cup heavy cream
• 1 garlic clove, peeled and minced

1. Put the potato and onion slices in a saucepan and pour in two cups of water.
2. Add one teaspoon of the salt.
3. Bring to a boil, shaking the pan to prevent the vegetables from sticking to the bottom.
4. Turn off the heat at the boil.
5. Drain potatoes and onions but reserve the cooking liquid for later.
6. Melt two tablespoons of the butter in a skillet, add the sorrel and cook for two minutes, wilting it into a puree.
7. Mix in the cream and the remaining half-teaspoon salt.
8. Cook for three minutes or longer, stirring occasionally, until the mixture thickens.
9. Preheat the oven to 325 degrees.
10. Rub the baking dish with the remaining tablespoon of butter and scatter in the minced garlic.
11. Put the potatoes and onions in a two-quart rectangular or oval baking dish 14 by 8 by 2 inches.
12. Pour in the cooking liquid and spread the creamy sorrel on top.
13. Bake in middle of the oven for an hour to an hour and a half or until potatoes are tender and golden on top.

gold, onions, salt, unsalted butter, sorrel, heavy cream, garlic

Taken from cooking.nytimes.com/recipes/11014 (may not work)