🍽️ Dandelion Potato Gratin

Name: Dandelion Potato Gratin
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g young organic dandelion; salt; 1 bunch spring onions; 300 g ripe tomatoes; 6 tbsp olive oil; 1 red chili pepper; 0.13 l white wine; 50 g breadcrumbs; 5 garlic cloves; 1 handful parsley; 500 g potatoes (mainly waxy); 100 g grated Pecorino

473 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

500 g young organic dandelion
salt
1 bunch spring onions
300 g ripe tomatoes
6 tbsp olive oil
1 red chili pepper
0.13 l white wine
50 g breadcrumbs
5 garlic cloves
1 handful parsley
500 g potatoes (mainly waxy)
100 g grated Pecorino

Instructions

1. Preheat the oven to 180 degrees Celsius.
2. Wash the dandelion thoroughly and remove the stems and any unwanted parts.
3. Cut the dandelion into pieces about 3 centimeters long.
4. Blanch the dandelion pieces in boiling salted water for 1 minute (blanching means cooking briefly in boiling water).
5. Drain the dandelion and immediately shock it in ice-cold water.
6. Wash and trim the spring onions and slice them into thin rings.
7. Wash the tomatoes and remove the hard core.
8. Cut the tomatoes into wedges.
9. Heat 2 tablespoons of oil in a pan or pot.
10. Sauté the spring onion rings and tomatoes in the hot oil.
11. Wash the chili peppers and chop them finely (remove seeds if desired).
12. Add the chopped chili peppers to the pan.
13. Deglaze the mixture with wine and season lightly with salt.
14. Let the sauce simmer for about 15 minutes.
15. Lightly toast the breadcrumbs in a dry pan while stirring.
16. Transfer the toasted breadcrumbs to a bowl.
17. Peel the garlic cloves and press them into the breadcrumbs.
18. Wash the parsley, shake it dry and chop it finely.
19. Add the chopped parsley to the breadcrumbs.
20. Mix the breadcrumb mixture thoroughly.
21. Peel the potatoes and slice them thinly.
22. Combine the potato slices with the tomato and dandelion mixture.
23. Layer the potato mixture and breadcrumb mixture alternately in a baking dish.
24. Finish the layers with a layer of breadcrumbs.
25. Drizzle the gratin with the remaining oil.
26. Sprinkle the gratin with the cheese.
27. Place the baking dish in the oven.
28. Bake the gratin for about 1 hour and 15 minutes.
29. Cover the gratin with aluminum foil if it browns too much.
30. Serve the gratin hot.

Nutrition per serving

kcal: 473
Protein: 17 g · Fett/Fat: 24 g · Carbs: 40 g