Lifestyle

Recipe: Dandelion green and new potato gratin

Total time: About 1 hour

Servings: 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 crème fraîche

1/3 cup whole milk

1 1/2 cups grated aged Gruyère

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

2. Slice 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.

3. In a small bowl, whisk the crème fraîche with the milk and pour the mixture evenly over the potatoes. Cover with the cheese.

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

Each of 8 servings: 223 calories; 9 grams protein; 18 grams carbohydrates; 2 grams fiber; 13 grams fat; 8 grams saturated fat; 36 mg. cholesterol; 105 mg. sodium.

Copyright © 2014, Los Angeles Times
Related Content
  • New potatoes: How to choose, store and prepare

    Many people generically refer to any small potato as "new," but there's a lot more to it than that. Truly new potatoes are those that have been freshly dug and brought to market without curing. After harvest, most potatoes are stored for up to a couple of weeks to set the peel...

  • Market fresh: Cooking through the seasons

    Let California Cook columnist and L.A. Times Food editor Russ Parsons serve as your guide to the freshest produce of the season. Recipes included, and updated regularly.

Comments
Loading