Tested till perfect Dandelion Gratin

Dandelion Gratin

Blanching the greens helps to rid dandelion of some of its bitterness, making it a delicious side dish. For best results, look for tender young leaves instead of big, woody, hairy ones. Dry the dandelion greens very well before adding the cheese sauce so that it doesn't split or become watery. If you can't get dandelion greens, tender young Swiss chard leaves make a perfect substitute.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2009

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 12 cups 12cupspacked dandelion greensdandelion greens
  • 2 tbsp 2tbspbutter
  • 1 1shallotshallots, minced
  • 1 1clove garliccloves of garlic, minced
  • 1/4 cup 1/4cupall-purpose flour
  • 2 cups 2cupsmilk
  • 1/4 tsp 1/4tspsalt
  • 1 pinch 1pinchpepper
  • 1 pinch 1pinchground nutmeg
  • 1/2 cup 1/2cupshredded Gruyere cheese
  • 2 tbsp 2tbspgrated Parmesan cheese
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In large pot of boiling salted water, blanch dandelion greens just until tender, 2 to 5 minutes. Drain and squeeze out liquid. Coarsely chop; arrange in greased glass baking dish or shallow gratin dish.

Meanwhile, in small saucepan, heat butter over medium heat; cook shallot and garlic until softened, about 3 minutes.

Whisk in flour; cook, whisking constantly, for 1 minute. Whisk in milk, salt, pepper and nutmeg. Reduce heat and simmer, whisking occasionally, until thickened, 5 to 7 minutes.

Stir in 1/3 cup (75 mL) of the Gruyère cheese; pour over dandelion greens. Sprinkle with remaining Gruy? and Parmesan cheese.

Bake in 400°F (200°C) oven until bubbly and browned, about 25 minutes.

Nutritional Information Per serving: about

cal 289 pro 15g total fat 15g sat. fat 8g
carb 28g fibre 6g chol 43mg sodium 644mg

% RDI:

calcium 58 iron 40 vit A 223 vit C 83
folate 27
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