Sorrel And Potato Gratin

Ingredients

• 2 tablespoons unsalted butter, softened
• 2 medium shallots, very thinly sliced (about 1/2 cup)
• Coarse salt and freshly ground pepper
• 4 ounces sorrel, tough stems removed, cut crosswise into 3/4-inch pieces (about 3 cups)
• 1 1/2 pounds new potatoes, preferably German Butterball or Yukon gold, peeled and cut crosswise into 1/8-inch-thick rounds
• 1 1/4 cups heavy cream

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