I’ve had this recipe for a Dandelion and Goat Cheese Gratin from Fine Cooking in my must try folder for several years. I’ve never made it because apparently dandelion greens are expensive! I’ve never seen them at the market and at Greenlife they are about $6/bunch.
I found dandelion greens at The Dekalb Market in Atlanta recently for $2/bunch so I finally pulled the recipe out to try. The recipe notes say that it would be a good side dish for lamb but I decided to actually add the lamb into the gratin for a one dish meal. If you aren’t adding meat to the gratin I would probably double the amount of greens I used as they cook down a lot.
I tried a bite of the greens before they were cooked and they are bitter, bitter, bitter! Thankfully the bitterness is greatly tamed after cooking.
I used half and half instead of the heavy cream since that’s what I had in the fridge. I also added about double the amount of goat cheese called for because it just seemed right 🙂
If you are adding meat to the gratin, cook it first and then just mix it in the bowl with the chopped greens and cheese.