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Cardone Gratin

Cardone Gratin

Cardone Gratin is the ultimate Italian holiday side dish! This dish is one of my favorites and can be totally dressed up with fancy cheeses like gruyere or dressed down with a simple basmele sauce. it’s totally up to you. in this recipe with stuck with keeping it simple and letting the cardone favors speak for themselves. 

But before we talk about the recipe let’s admire Cardone in the field, so PRETTY! 

Cardone- Farm- Gratin

And check out the farmers Jeff & Joe Marchini <3

Cardone- Farmer- Gratin

Make sure you prep your cardone from our previous post which includes three simple steps

  • washing
  • de-ribbing
  • boiling for 45 minsCardone- Kitchen- Gratin

     

Simple dish of wholesome ingredients. Cardone Gratin

Now I bet your mouth is watering.

Cardone Gratin

YUM

Cardone Gratin

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Cardone Gratin

Cardone Gratin is the ultimate Italian holiday side dish! This dish is one of my favorites and can be totally dressed up with fancy cheeses like gruyere or dressed down with a simple basmele sauce (similar to scalloped potatoes). Cardone Gratin is a simple dish that is very versatile and you can sub anything to fit your personal preferences.

Ingredients

  • 3 pounds Cardone (1 bunch)
  • 1 lemon
  • 4 tablespoons all-purpose flour
  • 4 tablespoons butter
  • 2 1/2 cups of milk
  • 1/2 cup finely grated Parmesan cheese
  • salt and ground black pepper to taste
  • Fresh Parsley, chopped

Instructions

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish.
  • Cook Cardone: Wash & De-rib the back of cardone with a peeler or knife. Cut each stalk into 3- 4” pieces. Place  in a pot of water with a cut lemon. Bring water to boil and cook for 30- 40 mins or until tender.
  • Basemele Sauce: Melt the butter in a saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don’t let it brown — about 2 minutes. Add the milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat.
  • Spread 1 layer Cardone slices (precooked) into the bottom of the prepared baking dish. Top with basemel sauce & Parmesan cheese.  Repeat & top with little extra Parmesan. 
  • Bake in preheated oven until potatoes are tender, 45 to 60 minutes.
  • Add fresh parsley for color  & Mangia.

Notes

  • For a creamy gratin add more basmele sauce
  • If using a basmele sauce you may add fresh bay leaf & peppercorn (3-5) while cooking to add favor. just make sure you remove before assembling gratin
  • If you want to use more cheese sub gruyere cheese for Parmesan