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1
Place potatoes in a wide saucepan and cover with water.
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2
Add salt to taste and bring water to a boil over medium-high heat.
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3
Reduce heat to medium, cover partially and gently boil potatoes for 20 minutes, or until tender all the way through but firm enough to slice.
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4
Drain, return the potatoes to the pan, cover and let sit for 15 minutes.
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5
Remove from the pot and using a towel to grip the potatoes if they are too hot to handle, slice about 1/2 inch thick, or if you prefer, cut in dice.
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6
Transfer to a large bowl.
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7
Meanwhile stem and wash sorrel leaves.
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8
Heat a wide skillet over high heat and add the sorrel, in batches if necessary.
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9
Stir until sorrel has wilted in the liquid left on the leaves after washing.
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10
The color will go from bright green to drab olive and the sorrel will melt down to what looks like a puree.
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11
Dont worry, it will be chopped and mixed with the other ingredients and you wont mind the color.
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12
When all of the sorrel has wilted, remove from heat and transfer to a strainer or a colander.
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13
Rinse briefly with cold water, then press or squeeze out excess liquid.
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14
Chop medium-fine.
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15
Transfer to bowl with the potatoes, toss together and season with salt and pepper.
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16
Preheat oven to 375 degrees.
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17
Rub sides and bottom of a 2- to 2 1/2-quart baking dish or gratin with the cut side of the garlic clove.
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18
Oil dish with olive oil.
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19
Mince remaining garlic and add to potatoes and sorrel.
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20
Beat eggs in a medium bowl.
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21
Add salt to taste (I use about 1/2 teaspoon).
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22
Whisk in milk.
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23
Add to potatoes and sorrel and stir well to distribute sorrel evenly throughout the mixture.
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24
Stir in cheeses and freshly ground pepper, and scrape into the baking dish.
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25
Bake 45 minutes, or until set and the top and sides are nicely browned.
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26
Remove from the heat and allow to sit for 10 minutes or longer before serving.
