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Healthy Eating, Mains, Sides, Vegetarian

Dandelion green and new potato gratin

Dandelion green and new potato gratin
Liz O. Baylen / Los Angeles Times

Gratins have a bit of seasonal affective disorder. They turn up in fall and winter but disappear when the sun comes back out in springtime. Which is surprising considering how well everything at peak of green right now goes with ... Read more

Total time: About 1 hour | Serves 6 to 8
  • Butter for pan
  • 2 stalks green garlic, trimmed and finely chopped
  • 1 1/2 pounds new potatoes, scrubbed
  • 2 cups coarsely chopped dandelion greens
  • Salt
  • Freshly ground white pepper to taste
  • 1 cup creme fraiche
  • 1/3 cup whole milk
  • 1 1/2 cups grated aged Gruyere

Step 1Heat the oven to 375 degrees. Butter a large gratin dish. Sprinkle the garlic over the bottom.

Step 2Slice the potatoes about one-fourth-inch thick. Arrange half the slices, slightly overlapping, across the bottom of the pan. Strew the dandelion greens over the potato slices. Season with one-fourth teaspoon salt and a pinch of pepper. Arrange the remaining potato slices over the top. Season again with one-fourth teaspoon salt and a pinch of pepper.

Step 3In a small bowl, whisk the creme fraiche with the milk and pour the mixture evenly over the potatoes. Cover with the cheese.

Step 4Bake until the potatoes are easily pierced with a knife, the cream is bubbly and the cheese is browned, about 45 minutes. Serve immediately.


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