Sweet Potato Dandelion Greens Au Gratin

Serves 12

Photo: Lori Skelton


  • 6 T. butter, divided
  • 1 medium-to-large onion, finely chopped
  • 1 lb. dandelion greens, stems chopped in ¼ -inch pieces, leaves chopped in 1-inch pieces
  • 1-2 splashes dry white or rosé wine
  • ½ C. roughly chopped flat-leaf parsley
  • 1 T. minced fresh thyme
  • 1 T. minced fresh savory
  • 3 cups cream or whole milk (or combination to your taste)
  • ¼ t. freshly grated nutmeg
  • 1 t. garlic powder
  • 3 T. flour
  • 2 lbs. sweet potatoes, peeled and cut into 1/8-inch thick rounds (if potatoes are very large, cut lengthwise first, then into 1/8-inch half-rounds)
  • Salt and freshly ground black pepper
  • 4 oz. coarsely grated Gruyére cheese


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1. Preheat oven to 400°F. Butter 9×13 baking dish with 1 T. butter.

2. Melt 2 T. butter over medium heat in deep, heavy skillet, sauté onion until softened. Add dandelion stems, plus salt and pepper to taste, and cook, stirring, until stems are tender but not brown, about 5 minutes. Add dandelion leaves and wine and cook, stirring, until gently wilted. Remove from heat, stir in parsley, thyme and savory, then season with salt and pepper to taste.

3. Combine cream or milk, nutmeg and garlic in small saucepan; bring to simmer; keep warm. Melt 3 T. butter in medium heavy saucepan over moderate heat and stir in flour. Cook roux, whisking, one minute, then slowly whisk in warm cream/milk, bring to gentle boil, and whisk one minute more.

4. Spread half the sweet potatoes in the prepared dish. Sprinkle with salt, pepper, and 1/3 of the cheese. Spread half the greens mixture over the cheese, then pour half the béchamel over. Repeat with remaining potatoes, another third of cheese, remaining greens, and remaining sauce, then finish with the last third of the cheese.

5. Bake for about 45 minutes until top is deep golden. Let stand 10 minutes before serving.

Soure: Lori Skelton

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