To prep the tough greens and ensure that they are tender, you must blanch and steam them under a clean dish towel before assembling the gratin. The bitterness of the dandelion greens is cut by the addition of tangy goat cheese, salty parmesan, and garlic-infused cream.
To contrast the creaminess, the greens are topped with panko breadcrumbs, which results in a crunchy crust. This decadent dish is great served with beef or lamb and is just as delicious reheated — making it a new potluck favorite. Give this green gratin a try and keep reading for the recipe.