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The main dish, French classic

Cardoon gratin with Comté cheese

Cardoon gratin with Comté is a classic French dish for 6 people, soft cardoons under a golden, bubbling crust. It takes 50 minutes of active work, done the day before, and the whole dish can be assembled ahead and simply baked before guests arrive. It's a medium-difficulty recipe at €3.40 per person, and the trick is cooking the cardoons in a lemony blanc so they stay pale and don't turn bitter.

Cardoon gratin is the dish of our grandmothers' Christmases, meltingly soft, topped with golden Comté, and it practically makes itself the day before.

Cardoon gratin with Comté cheese
For
6 people
Work
50 min
Total time
2 h 10
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€3.40
Calories per person
480 kcalcalculated by Kiloach, your weight coach

Cardoons taste something like a cross between artichoke and celery, and that flavor really comes through once they're soft in a creamy béchamel under melted Comté. Under the golden crust, the pieces stay firm without being stringy, and the Comté adds a nutty edge you won't get from a basic gratin. It's a vegetable that rarely gets attention these days, and it deserves a spot at the holiday table.

This is the dish for a family dinner at the end of the year, served alongside roast poultry or a roast, or for a dinner with friends when you want to serve something other than the usual potato gratin. It fits naturally into a fall or winter menu, between a light starter and a dessert worth lingering over.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 1 h 05
  2. The same day Nothing to do
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step, 35 min

The day before, peel and cook the cardoons, make the béchamel, and assemble the gratin, then keep it covered in the fridge. On the day itself there's nothing to do until you take the dish out of the fridge an hour before baking so it comes back to room temperature. Right before your guests arrive, slide it into the oven, and serve as soon as the top is golden and bubbling.

The ingredients

6 people

Fruits and vegetables

  • Cardoon stalks 1.5 kg
  • Lemon 1

Pantry

  • Flouroften in the pantry 60 g
  • Nutmegoften in the pantry 1 pinch
  • Coarse saltoften in the pantry 1 tbsp
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 60 g
  • Whole milk 75 cl
  • Comté cheese 200 g

Allergens Gluten, Lactose

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Remove the strings from the cardoon stalks, cut them into two-inch pieces, and drop them into lemon water as you go. 20 min

    Wear gloves, cardoons stain your fingers black.

  2. Cook the cardoons in a blanc, water with flour mixed in, lemon juice, and coarse salt, until tender, then drain. 45 min

    They're ready when a knife tip slides through with no resistance.

  3. Make the béchamel with the butter, 60g of flour, and hot milk, season with nutmeg, salt, and pepper.

    Add the milk in three stages while whisking, the béchamel turns out smooth with no lumps.

  4. Arrange the cardoons in a gratin dish, cover with béchamel, sprinkle with grated Comté, then cover and refrigerate.

    Use less béchamel than you think you need, the cardoons release a bit of water as they bake.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the gratin out of the fridge an hour before baking so it returns to room temperature.

    A dish that's cool rather than cold bakes evenly without boiling over at the edges.

When it's time to serveThe final touches, right in front of your guests.

  1. Bake at 190°C until the top is golden and it's bubbling at the edges. 35 min

    Finish under the broiler for two minutes for a deep golden crust.

Our tips to get it right

  • Pick cardoon stalks that are pale and firm, without brown spots, they cook more evenly that way.
  • Taste the béchamel before spreading it, since it carries most of the salt in the dish as the cardoons themselves pick up very little during cooking.
  • Grate the Comté yourself rather than buying it pre-grated, it melts better and browns more nicely on top.

The variations

  • Swap part of the Comté for Gruyère or Emmental if you want a milder flavor.
  • Layer in slices of ham between the cardoons and the béchamel to turn it into a heartier main.
  • For a quicker version, use pre-peeled, pre-cooked vacuum-packed cardoons, you'll save about 30 minutes.

What to serve it with

  • Roast poultry or roast pork
  • A green salad with a sharp vinaigrette
  • A dry white wine from the Jura

Storage

The gratin keeps for 2 to 3 days in the fridge in a covered dish. It reheats well in the oven at 180°C for about 20 minutes. Freezing isn't recommended, the béchamel and cardoons lose their texture once thawed.

Questions about this recipe

Why do cardoons turn black while you're prepping them?

Cardoons oxidize fast once cut, just like artichokes. That's why you drop them straight into lemon water after cutting, and cook them in a blanc with flour and lemon to keep them pale.

Can you use a different vegetable instead of cardoons?

Cardoons are hard to truly replace, but chard stalks or celery can give a similar texture. The flavor will be milder and noticeably different though.

How do you know when the cardoons are cooked enough?

They're ready when a knife tip slides through with no resistance, usually after about 45 minutes in the blanc. Undercooked cardoons stay stringy and unpleasant to eat.

Can this gratin be made for more than 6 people?

Yes, just scale up the ingredients proportionally and use a larger dish or two dishes. Add a bit more baking time if the dish ends up deeper.

Can a cardoon gratin with Comté cheese be made ahead?

Yes, it's even recommended. The recipe needs 50 min of work in total, split up like this, the day before, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a cardoon gratin with Comté cheese?

Allow 2 h 10 in total, including resting and cooking time, of which 50 min is actual work. The recipe is rated "medium".

How many calories are in a cardoon gratin with Comté cheese?

About 480 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a cardoon gratin with Comté cheese cost?

About €3.40 per person, that's €20.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Remember to ask your guests about their allergies before putting your menu together.

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