Cardoon Gratin

Name: Cardoon Gratin
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: France
Ingredients: 1 kg of cardoons (fresh or canned); 1 lemons; 50 g of butter; 2 tbsp of flour; 500 ml of whole milk; 100 g of shredded cheese; salt; pepper; nutmeg

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Cardoon gratin is a traditional Christmas dish from Rhône-Alpes. 🥘 Cardoon tastes similar to artichoke and pairs well with bone marrow.

Total time: 1 h 15
Prep: 30 min
Cook: 45 min
Difficulty: Easy
Per person: €2.50

By the CookinBreak team

Ingredients 9

servings

Estimated cost €10.00

Equipment

Saucepan
Whisk
Oven(preheated to 200 °C)
Wooden spoon
Cutting board
Knife
Gratin dish

Instructions

Tap a number to check off the step, and a time to start a timer.

Peel the cardoons, removing the strings (as you would for celery). Cut them into pieces about 5 cm long.
Rub each piece with lemon to keep them from turning black.

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Cook the cardoons in a saucepan of salted water for until tender. Drain them.

In a saucepan, melt the butter over low heat.
Add the flour, mixing well with the whisk. Cook for , stirring constantly.
Pour in the milk gradually while whisking to prevent lumps. Let thicken for .
Season with salt, pepper, and nutmeg (optional).

Arrange the cardoons in the gratin dish. Pour the béchamel over them and sprinkle with grated cheese.

Bake at 400 °F for , until the top is golden and crispy.

Serve hot and enjoy!

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Goes well with

🎅 Christmas: all recipes

As a starter

Foie Gras on Country Bread

1 h 10Medium

For dessert

5.0

Tarte Tatin

1 h 10Easy

To drink

Christmas Cranberry & Spice Punch

25 minEasy

Nutrition facts

per serving · estimate

290kcal

Protein12 g17%
Carbs20 g28%
Fat17 g54%
Fiber6 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an even more flavorful gratin, add a pinch of blue cheese or a few crushed walnuts before broiling! 🧀🌰

Freezing : Can you freeze this recipe?

Yes

Excellent, cooked. Up to 3 months in well-wrapped individual portions (aluminum trays/freezer bags).

Storage : How long does it keep?

Works very well. Keeps 3 to 4 days max in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

Prepare and assemble the gratin the day before, bake just before serving. Keep in the fridge.

Reheating : How do you reheat it?

Oven: 15-20 min at 160-180°C. Microwave: 2-3 min at medium power, covered to prevent drying out.

Variations

Add nutmeg to the béchamel.
Use canned cardoons to save time.
Vary the cheese: Gruyère, Comté, or Emmental.

Mistakes to avoid

Forgetting to rub the cardoons with lemon: they turn black.
Peeling poorly: remove the strings, as you would for celery.
Making a lumpy béchamel: whisk well while adding the milk gradually.

Frequently asked questions

Comment préparer les cardons ?

Peel them by removing the strings as you would for celery, cut them into pieces about 5 cm long, and rub each piece with lemon to keep them from turning black. Then cook them for 30 minutes.

Comment faire la béchamel du gratin ?

Melt 50 g of butter over low heat, add 2 tablespoons of flour, cook for 2 minutes, stirring, then pour in 500 ml of milk gradually while whisking. Season with salt, pepper, and nutmeg.

Combien de temps gratiner les cardons ?

Arrange the cardoons in a gratin dish, cover with béchamel, sprinkle with grated cheese, and bake 15 minutes at 200 °C, until the top is golden and crispy.

Qu'est-ce que le cardon ?

Cardoon is a winter vegetable with a flavor similar to artichoke. Cardoon gratin is a traditional Christmas dish in Rhône-Alpes, often served with bone marrow.