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Photo Essay of Martin's Cardoon Potato Gratin recipe below
Cut Cardoon, Martin prepared about 8 of these, and didn't string them due to the way he cut them after blanching. This is a "Rustic" gratin!
|He cut the potatos into batons instead of thin slices, he said the texture is nicer for this dish.|
|Mixing the raw potato batons with the blanched then cut up cardoon|
|Then mixed right in the pan with 1/2 pound of grated parmesan cheese. Then pour in 1 pint half and half or whipping cream.|
Then bake about 45 minutes at about 425 degrees. YUM.
Martin’s cardoon potato gratin:
My friend Martin made this, it was delicious! Of course, anything with 1/2 & 1/2 and cheese could be delicious...
8-10 stalks Cardoon
2-3 medium potatoes
8 oz grated parmesan cheese
1 pint half and half or cream
S & P to taste
Blanch the cardoon stalks in water that has a splash of vinegar or lemon juice until medium tender. You can peel them if you like. We don't. Cut the cardoon stalks in 1/4 inch crescents, across the grain, like you would celery. Peel the potatoes. Cut the potatoes into batons, about like a french fry. Toss the cut, blanched cardoon stalks with the potatoes directly in a gratin dish. Reserve a handful of the cheese for the top and toss the rest of the cheese with the cardoon/potato mixture. Add the pint of half and half (or cream if using.) Season with salt and pepper.
Bake in a 425 oven 40 minutes or so: until golden brown and the potatoes are all the way through.
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