Layered Potato and Sorrel Bake

A great idea on how to use sorrel. Combined with potatoes and a rich sauce, all baked in the oven, it makes an excellent side dish or a standalone vegetarian meal.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 700 g Potatoes, white

  • 400 g Okra

  • pieces Oil, olive

  • 1 piece Onion, raw

  • pieces Garlic, fresh

  • 2 spoons Wheat flour, white, multi-purpose

  • 100 ml Water

  • 200 ml Milk, whole milk

  • 100 ml Sweet cream

  • 100 g Cheese, goat, hard

  • pieces Salt, table

  • pieces Lemon zest, fresh

  • 1 piece Egg, egg yolk, fresh

Steps

  1. Preheat the oven to 180 degrees Celsius.

  2. Peel the potatoes and slice them thinly. Boil them in salted water until tender, which takes about 10 minutes, then drain them.

  3. Remove the stems from the sorrel leaves, then blanch them in boiling water for 3 minutes. Drain the blanched leaves, saving 100 ml of the blanching water.

  4. Peel and finely chop the onion and garlic. Heat oil in a saucepan and sauté the onion until golden brown. Add the garlic, and once fragrant, sprinkle in the flour. Cook while stirring for one minute.

  5. Pour in the water, milk, and cream. Bring to a boil while stirring, then reduce the heat and simmer for 3 minutes.

  6. Add two-thirds of the cheese and stir until melted. Remove from heat and season with salt, pepper, nutmeg, and lemon zest. Finally, mix in the egg yolk.

  7. Spread a little sauce on the bottom of a 20 x 25 cm baking dish. Layer the potatoes and sorrel leaves, pouring some sauce over each layer. Repeat until all ingredients are used, then sprinkle the remaining cheese on top.

  8. Bake the layered dish in the preheated oven for 40 minutes, then let it cool slightly before serving.

Nutrition Information (Per 100g)

  • Calories: 96.7 kcal
  • Fat: 2.89 g
    • Saturated Fat: 1.86 g
  • Carbohydrates: 12.69 g
    • Sugars: 0.96 g
  • Protein: 4.01 g
  • Fiber: 1.71 g