Creamy Dandelion Greens and Goat Cheese Gratin

Creamy Dandelion Greens and Goat Cheese Gratin
Photo by Amy Neunsinger


  • Kosher salt
  • Freshly ground black pepper
  • 3 Tbs. plus ¼ cup finely grated Parmigiano-Reggiano
  • 1 cup coarse fresh breadcrumbs
  • 1-1/3 cups heavy cream
  • ¼ tsp. finely grated lemon zest
  • 1-½ oz. fresh goat cheese
  • + 3 more ingredients
    • 2 cloves garlic, smashed and peeled
    • 1 lb. dandelion greens (about 1 large bunch)
    • ½ tsp. unsalted butter

Position a rack in the center of the oven and heat the oven to 375°F. Coat a shallow 5- to 6-cup gratin dish with the butter. Fill a 5- to 6-quart pot three-quarters full with water, add 2 tsp. salt, and bring to a boil over high heat. Trim the greens of their lower stems and submerge the leave...

View full recipe at Fine Cooking


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