Cardoon Gratin (lyonnaise-style Gratin De Cardons)
Cardoon Gratin, also known as Gratin de Cardons, is a classic dish from Lyonnaise cuisine. This creamy and flavorful gratin is made with tender cardoon stalks, a bechamel sauce, and a cheesy topping, creating a comforting and satisfying side dish or vegetarian main course.
Ingredients
- 3 lbs (1.4 kg) cardoon stalks, trimmed and peeled
- 4 cups (1 L) milk
- 1/2 cup (115 g) unsalted butter
- 1/2 cup (60 g) all-purpose flour
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- 1 cup (100 g) grated Gruyere cheese
- 1/4 cup (25 g) grated Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Boil the cardoon stalks in a large pot of salted water for 15 minutes, then drain and set aside.
- In a saucepan, heat the milk until hot but not boiling.
- In another saucepan, melt the butter over medium heat, then whisk in the flour to make a roux.
- Gradually pour the hot milk into the roux, whisking constantly until smooth and thickened.
- Stir in the nutmeg, salt, and pepper.
- Arrange the boiled cardoon stalks in a greased baking dish, then pour the bechamel sauce over the top.
- Sprinkle the Gruyere and Parmesan cheese over the sauce.
- Bake for 30-35 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 280 per serving
- Protein
- 12g
- Carbohydrates
- 20g
- Fat
- 16g
Supplies
Baking dish Saucepan Whisk
Tools
Oven
Serving suggestions
Serve the Cardoon Gratin as a side dish with roasted chicken or as a main course with a green salad.
Tips & tricks
To make the preparation easier, you can purchase pre-trimmed and peeled cardoon stalks from specialty grocery stores.
Cost
$15