Ingredients with Measurements:
- 1 pound cardoons, trimmed and sliced into 1-inch pieces
- 1 pound potatoes, peeled and sliced into 1/4-inch rounds
- 2 cups heavy cream
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup grated Parmesan cheese
Special Equipment Needed:
- Mandoline slicer (optional)
- 9x13 inch baking dish
- Aluminum foil
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a large pot of salted boiling water, blanch the cardoons for 5 minutes. Drain and rinse with cold water.
3. In a small saucepan, heat the cream and garlic over medium heat until just simmering. Remove from heat and set aside.
4. In a large bowl, toss the sliced potatoes and blanched cardoons with salt and pepper.
5. Layer the potato and cardoon mixture in the baking dish, alternating between the two. Pour the cream mixture over the top.
6. Cover the baking dish with foil and bake for 45 minutes.
7. Remove the foil and sprinkle the grated Parmesan cheese over the top of the gratin.
8. Return to the oven and bake for an additional 15-20 minutes, or until the cheese is golden brown and bubbly.
9. Let the gratin cool for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 34g
Saturated Fat: 21g
Cholesterol: 121mg
Sodium: 505mg
Carbohydrates: 19g
Fiber: 3g
Sugar: 2g
Protein: 12g
Substitutions for ingredients:
- Cardoons can be substituted with artichokes or celery root.
- Heavy cream can be substituted with half-and-half or whole milk.
- Parmesan cheese can be substituted with Gruyere or Asiago cheese.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add chopped herbs such as thyme or rosemary for extra flavor.
- Use sweet potatoes instead of regular potatoes for a sweeter version.
Tips and Tricks:
- Use a mandoline slicer to get even slices of potatoes and cardoons.
- Make sure to blanch the cardoons before baking to ensure they are cooked through.
- Let the gratin cool for a few minutes before serving to allow the cream to set.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation Ideas:
Serve the gratin in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with chopped parsley or chives.
Pairings:
Pair with a green salad or roasted vegetables.
Suggested Side Dishes:
Roasted Brussels sprouts or green beans.
Troubleshooting Advice:
If the gratin is not browning on top, broil for a few minutes until golden brown.
Food Safety Advice:
Make sure to thoroughly wash the cardoons before using them.
Food History:
Cardoons are a type of thistle that are commonly used in Mediterranean cuisine.
Flavor Profiles:
Creamy, savory, and slightly nutty.
Serving Suggestions:
Serve as a side dish with roasted meats or fish.
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