Gratin de Cardons
Tender cardoons in a silky béchamel sauce, baked until golden and bubbling. A classic French vegetable gratin with Gruyère crust.
- Total time
- 50 min
- Servings
- 4
- Calories
- 285
- Protein
- 12g
Ingredients
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Open the appInstructions
Step 1
Trim cardoons: remove outer strings with a vegetable peeler, then cut into 2-inch pieces.
Step 2
Bring a large pot of salted water with lemon juice to a boil.
Step 3
Add cardoons and simmer until tender when pierced with a fork, 20–25 minutes.
Step 4
Drain cardoons well in a colander. Pat dry with paper towels.
Step 5
Heat butter in a medium saucepan over medium heat until foaming, ~1 minute.
Step 6
Whisk in flour to form a paste. Cook, stirring, until fragrant and light brown, 1 minute.
Step 7
Gradually whisk in milk, ensuring no lumps form. Simmer 2–3 minutes until slightly thickened.
Step 8
Remove from heat. Stir in 0.5 cup Gruyère, salt, pepper, and nutmeg until cheese melts.
Step 9
Heat oven to 400°F. Coat a 9-by-13-inch baking dish with olive oil.
Step 10
Spread drained cardoons in dish. Pour béchamel evenly over top.
Step 11
Sprinkle remaining 0.25 cup Gruyère over sauce. Bake until top is golden and edges bubble, 12–15 minutes.
Step 12
Let rest 3 minutes, then serve hot.
Tools you’ll need
- vegetable peeler
- large pot
- colander
- medium saucepan
- whisk
- 9-by-13-inch baking dish
- oven
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