Description
Cardoon & Potato Gratin: Your rustic Mediterranean side, with creamy potatoes, tender cardoons, rich Gruyère & crispy sage breadcrumbs.
Ingredients
Scale
- Star Ingredients:
- 2 lbs cardoons, trimmed and peeled
- 2 lbs Russet potatoes, peeled and thinly sliced
- 8 oz Gruyère cheese, freshly shredded
- Flavor Foundation:
- 2 cloves garlic, minced
- 1 large shallot, finely chopped
- 1 tbsp fresh sage, chopped (plus more for breadcrumbs)
- 1 tsp fresh thyme leaves
- Salt and freshly ground black pepper to taste
- Dairy & Richness:
- 1 ½ cups heavy cream
- ½ cup whole milk
- 3 tbsp unsalted butter (divided)
- Finishing Touches:
- ½ cup Panko breadcrumbs
- 1 lemon wedge
Instructions
- Prep the Cardoons:: First things first, those cardoons need some love. Trim off the tough outer ribs and any stringy bits, kinda like celery. Cut them into 1-inch pieces. Now, this is where I always remind myself: don’t skip the par-boil! Drop them into boiling, salted water with a lemon wedge (to prevent browning) for about 15-20 minutes, until they’re tender-crisp. Drain them well. This step is crucial for tender cardoons in your Cardoon & Potato Gratin.
- Sauté Aromatics & Build Sauce:: While the cardoons are doing their thing, melt a tablespoon of butter in a medium saucepan. Add your finely chopped shallots and minced garlic. Sauté them until they’re soft and fragrant, about 3-5 minutes. Oh, the smell! Pour in the heavy cream and whole milk, bring it to a gentle simmer, then season with salt, pepper, and a pinch of fresh thyme. Let it simmer for about 5 minutes, allowing the flavors to meld. Honestly, this simple sauce is what makes the Cardoon & Potato Gratin so good.
- Layering the Gratin Magic:: Preheat your oven to 375°F (190°C). Lightly butter a 9×13 inch baking dish. Arrange half of your thinly sliced potatoes in an even layer at the bottom. Top with half of the par-boiled cardoons, then sprinkle with a third of the shredded Gruyère. Pour about a third of the cream mixture over this layer. Repeat with the remaining potatoes, cardoons, another third of the Gruyère, and more cream. This layering is key for an even cook and fantastic flavor in your Cardoon & Potato Gratin.
- The Final Cheese & Breadcrumb Touch:: For the top layer, add the remaining Gruyère cheese. In a small bowl, melt another tablespoon of butter, then toss it with the Panko breadcrumbs and chopped fresh sage. Sprinkle this glorious mixture evenly over the cheese. This is where the magic happens, creating that crispy, golden crust that everyone fights over. I once forgot the sage here, and it just wasn’t the same. That aromatic crunch is so important for this Cardoon & Potato Gratin.
- Bake Until Golden:: Cover the baking dish loosely with foil and bake for 40 minutes. This helps the potatoes and cardoons cook through without the top browning too quickly. After 40 minutes, remove the foil and continue baking for another 20-30 minutes, or until the top is deeply golden brown, bubbly, and the vegetables are fork-tender. Don’t be shy about letting it get really golden; that’s where the flavor is!
- Rest & Serve Your Cardoon & Potato Gratin:: Once it’s out of the oven, I know it’s hard, but let your Cardoon & Potato Gratin rest for at least 10-15 minutes before serving. This allows the sauce to set and prevents it from being too runny when you cut into it. Trust me, it’s worth the wait for those perfectly defined, creamy layers. It’ll smell incredible and look like a masterpiece, I promise!