Polly’s Potato Sorrel Pie

Cook the potatoes first, then slice or dice and toss with the wilted sorrel, eggs, milk and cheese.

• 2 lbs. small or medium-size Yukon gold potatoes, scrubbed
• 8 oz. sorrel, stemmed and washed
• 2 garlic clove, peeled and minced
• Olive oil or butter for the baking dish
• 4 eggs
• 1 1/2 cups heavy cream
• 3 oz. Gruyère, grated (3/4 cup)
• 1 oz. Parmesan, grated (1/4 cup)
• Salt
• Freshly ground pepper

Preheat oven to 375 degrees.

Cook the potatoes in a wide saucepan and cover with water. Add 1 Tbsp. salt to taste and bring water to a boil over medium-high heat. Reduce heat to medium, cover partially and gently boil potatoes for 20 minutes, or until tender but firm enough to cut. Drain, allow to cool and then slice about 1/2 inch thick, or cut in small dice. Transfer to a bowl.

Meanwhile, wash sorrel leaves and remove bigger stems. Heat a wide skillet over high heat and add the sorrel, in batches if necessary. Stir until sorrel has wilted in the liquid. When the sorrel has wilted, remove from heat and transfer to a strainer. Rinse briefly with cold water, then press squeeze out excess liquid. Chop into fine pieces. Transfer to bowl with the potatoes, toss together and season with salt and pepper.

Rub the inside of a 3-quart baking dish with olive oil or butter. Place the potatoes in the dish.

Beat eggs in a medium bowl. Add garlic and cream and sorrel and 1 teaspoon salt. Pour over potatoes and stir well to distribute sorrel evenly throughout the mixture. Sprinkle in cheeses.

Bake 45 minutes, or until set and the top and sides are nicely browned. Remove from the heat and allow to sit for 10 minutes or longer before serving.