Dandelion Potato Gratin

Ingredients:

450g potatoes
450g young dandelion greens
1 tbsp olive oil
2 tbsp unsalted butter
2 garlic cloves, finely chopped
1/2 tsp salt

For the Sauce:
1 garlic clove, peeled and very finely sliced
360ml double cream
360ml single cream
1/2 tsp salt

Method:

Peel the potatoes then slice very thinly into rounds. Immediately put into a large bowl of cold water (this prevents browning). Wash the dandelion leaves in a colander and remove the stems.

Shred the greens then bring a pan of salted water to a boil. Add the greens and blanch for 30 seconds (this will remove some of the bitterness). Drain the greens in a colander then refresh under cold, running, water. Squeeze out any excess liquid then heat the oil and 1 tbsp butter in a pan and use to fry the greens and garlic with the salt for 5 minutes.

Grease a baking dish with the remaining butter, then heat the cream in a pan (but do not boil). Arrange the potatoes as a layer in the base of a dish then add a layer of greens, followed by a layer of potatoes. Continue until all the greens and potatoes have been used-up, finishing with a layer of potatoes.

Pour the cream over the dish, so that it just covers the potatoes then scatter the sliced garlic over the top. Transfer to an oven pre-heated to 180°C and bake for 60 minutes, or until the potatoes are tender and the surface of the dish is golden and bubbling.