Butter for pan 2 stalks green garlic, trimmed and finely chopped 1 1/2 pounds new potatoes, scrubbed 2 cups coarsely chopped dandelion greens Salt Freshly ground white pepper to taste 1 cup creme fraiche 1/3 cup whole milk 1 1/2 cups grated aged Gruyere

Step 1 Heat the oven to 375 degrees. Butter a large gratin dish. Sprinkle the garlic over the bottom.

Step 2 Slice the potatoes about one-fourth-inch thick. Arrange half the slices, slightly overlapping, across the bottom of the pan. Strew the dandelion greens over the potato slices. Season with one-fourth teaspoon salt and a pinch of pepper. Arrange the remaining potato slices over the top. Season again with one-fourth teaspoon salt and a pinch of pepper.

Step 3In a small bowl, whisk the creme fraiche with the milk and pour the mixture evenly over the potatoes. Cover with the cheese.

Step 4Bake until the potatoes are easily pierced with a knife, the cream is bubbly and the cheese is browned, about 45 minutes. Serve immediately.

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