Introduction

If you’re looking for a gluten-free side dish that combines comfort with sophistication, this Gluten-Free Potato and Sorrel Gratin offers a delightful twist on traditional gratin. This dish layers tender Yukon gold potatoes with the unique tang of fresh sorrel, all nestled in a creamy egg and milk mixture. Topped with Gruyère and Parmesan cheeses, the gratin develops a golden, crispy crust while the interior remains soft, creamy, and infused with the herbaceous flavor of sorrel.

The addition of sorrel brings a refreshing, slightly tart note to the potatoes, enhancing the earthy flavors and balancing the richness of the cheeses. Sorrel’s tangy profile pairs beautifully with the creaminess of the potatoes and the savory depth of Gruyère and Parmesan, making each bite satisfying and flavorful. This dish is easy to prepare yet feels gourmet, making it an excellent choice for holiday dinners, special gatherings, or even as a hearty weeknight side.

Plus, since it’s gluten-free, this gratin is a crowd-pleaser that can accommodate various dietary needs without compromising taste. Whether served alongside roasted meats or as part of a vegetable spread, this Gluten-Free Potato and Sorrel Gratin promises a beautiful blend of flavors and textures to elevate any meal.

Ingredients List

Gratin:

  • 2 pounds Yukon gold potatoes, scrubbed
  • Salt to taste
  • 8 ounces fresh sorrel, stemmed and washed
  • 1 garlic clove, peeled and halved
  • Olive oil or butter for greasing the baking dish

Custard:

  • 4 large eggs
  • 1½ cups milk (2%)
  • Freshly ground black pepper to taste

Cheese Topping:

  • 3 ounces Gruyère cheese, grated (about ¾ cup)
  • 1 ounce Parmesan cheese, grated (about ¼ cup)

Substitutions and Tips

  • Cheese Alternatives: While Gruyère and Parmesan provide great depth, you can substitute Gruyère with Swiss cheese or use a combination of mozzarella and Pecorino for a different twist.
  • Non-Dairy Option: For a dairy-free version, substitute the milk with almond or coconut milk and use a non-dairy cheese blend.
  • More Herbs: If sorrel is unavailable, a combination of spinach and lemon zest can replicate its unique flavor.

Step-by-Step Instructions

1. Preparing the Potatoes and Sorrel

  • Preheat Oven: Preheat your oven to 375°F (190°C).
  • Slice the Potatoes: Using a sharp knife or mandoline, slice the potatoes into thin rounds (about ⅛-inch thick). Try to keep the slices uniform for even cooking.
  • Season and Set Aside: Place the potato slices in a bowl, season them with salt, and set aside.
  • Prepare Sorrel: Stem and wash the fresh sorrel. Once cleaned, roughly chop the leaves. The sorrel will add a vibrant tanginess to the gratin.

2. Grease the Baking Dish

  • Grease the Dish: Rub the halved garlic clove all over the inside of a 9×13-inch baking dish to impart a subtle garlic aroma. Then, grease the dish with olive oil or butter to prevent sticking.

3. Layering the Potatoes and Sorrel

  • First Layer of Potatoes: Arrange a layer of potato slices along the bottom of the baking dish, slightly overlapping them.
  • Add Sorrel: Sprinkle a layer of chopped sorrel over the potatoes. Repeat layering potatoes and sorrel until all ingredients are used, finishing with a final layer of potatoes on top.

4. Preparing the Custard Mixture

  • Beat the Eggs and Milk: In a mixing bowl, whisk together the eggs, milk, salt, and freshly ground black pepper until fully combined.
  • Pour Custard Over Potatoes: Pour the custard mixture evenly over the layered potatoes and sorrel, making sure it seeps into all the layers.

5. Adding the Cheese Topping

  • Grate and Mix Cheeses: Grate the Gruyère and Parmesan cheeses, then mix them together.
  • Top the Gratin: Sprinkle the cheese mixture evenly over the potatoes, ensuring full coverage for a golden, bubbly crust.

6. Baking the Gratin

  • Bake: Place the baking dish in the preheated oven and bake for 50-60 minutes, or until the potatoes are tender, the custard is set, and the cheese on top is golden and bubbly.
  • Check for Doneness: Test the potatoes with a fork; they should be soft and creamy.
  • Rest and Serve: Allow the gratin to rest for 10 minutes before serving. This helps the custard to firm up slightly, making it easier to slice and serve.

Tips for Success

  • Thin, Even Slices: Uniformly sliced potatoes ensure even cooking and give the gratin its smooth, layered appearance.
  • Custard Absorption: Pour the custard mixture slowly and evenly to allow it to seep fully into each layer.
  • Cheese Crust: Broil for the last 2 minutes if you want an extra-crispy cheese topping, watching closely to avoid burning.

Recipe Variations

  • Add Protein: Incorporate cooked bacon or ham between the potato layers for a heartier main dish.
  • Try Different Herbs: Experiment with fresh thyme, chives, or rosemary for added depth of flavor.
  • Add Garlic: Thinly slice a few garlic cloves and layer them with the potatoes for a garlic-infused twist.

Serving Suggestions

This Gluten-Free Potato and Sorrel Gratin is versatile and pairs well with many dishes. Here are some serving ideas:

  • Pair with Roasted Meats: Serve alongside roast chicken, beef, or pork as a satisfying side dish.
  • Vegetarian Plate: Pair with a side of roasted vegetables or a fresh salad for a complete vegetarian meal.
  • Brunch Option: Add it to a brunch spread with eggs, sausage, and fresh fruit.

Storage and Reheating Instructions

  • Storing Leftovers: Store leftover gratin in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat in a preheated 350°F oven until warmed through, or microwave individual servings.
  • Freezing: For longer storage, wrap the cooked gratin tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.

Nutrition Information (Per Serving)

  • Calories: 270
  • Fat: 15g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 10g
  • Sodium: 350mg

Health Benefits

This dish is rich in vitamins A and C from the potatoes and sorrel, calcium from the cheeses, and protein from the eggs, making it both nourishing and flavorful.

Cost Estimation

  • Approximate Cost per Serving: $3.75
  • Budget Tips: Buying potatoes and cheese in bulk can lower costs. Substitute Gruyère with a less expensive cheese if desired.

    For more gluten free dishes try this Gluten-Free Baked Fish with Slow-Cooked Peppers recipe.
    Health Benefits of Sorrel: Learn more about the nutritional benefits of sorrel at this article.