About 1 hour
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
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: