1 bunch sorrel
3 lb. potatoes
1/2 tsp. nutmeg
2 c. stock (or milk)
1/4 c. grated Gruyere cheese
2 Tbs. grated Parmesan cheese
olive oil
salt and pepper to taste

Wash, stem, and coarsely chop sorrel. Sauté sorrel in olive oil until completely wilted. Peel and thinly slice potatoes. Layer 1/2 of the potatoes on the bottom of a casserole dish. Season with salt, pepper, and 1/2 tsp. nutmeg. Spread cooked sorrel evenly over potatoes. Layer rest of potatoes on top. Add enough stock (or milk) to just cover. Sprinkle cheese over surface. Bake for 1 hour at 375 degrees.

(from What Do You Do With This Stuff?)