Some people mistakenly believe that gratin is the name of the dish. In fact, the so-called culinary technique, with which you can achieve a stunning crispy and brown crust. Today we present to your attention a potato gratin recipe with sorrel and green onions. This is a time tested recipe, so it will not disappoint you. Tip: in order to thin and smoothly chop the potatoes, use the mandolin.
1. Preheat the oven to 180 degrees. Grease a baking sheet with butter (approximately 15 g will be needed). Cut the green onion and evenly lay it on the bottom of the pan. Season with salt and pepper.
2. Peel the potatoes and cut into thin slices. Sorrel cut into strips (remove the stems). Put half the sorrel on the onion and half the potatoes on top. Salt and pepper. Repeat with the remaining sorrel and potatoes. Top with cream and pour with melted butter (about 1 tablespoon of butter is needed).
3. Cover the baking sheet with foil. Bake potatoes for an hour. After that, remove the foil and cook for about another 20 minutes – the potatoes should be golden in color, but still be soft inside. Remove the cooked dish from the oven and let it cool for 15 minutes. Enjoy your meal!