8-10cardoon stalks, trimmed of thorny sides and with fibers on the stalks peeled away
2large potatoes, cut into sticks about the shape of your forefinger
1cupgrated Parmesan or cheddar cheese, out of which reserve 1/4 cup
1cupmilk
1cuplight cream
1shallot, finely minced
½tspsalt
Freshly ground black pepper
Juice of 1 lemon
Instructions
Have a bowl of cold water ready with the lemon juice in it.
Cut the stalks into thick slices diagonally and toss them into the bowl of lemon water as you work, to keep them from turning brown. A sharp knife, just slid down the backs, removes most of the stringy fibers.
Peel the potatoes and cut them into sticks about the shape of french fries. Chop the shallot finely.
Have ready a large pot of boiling salted water. Cook the cardoons in it, covered, for 10 minutes or until barely tender. Drain well.
Mix the cardoons, potatoes, shallot, 3/4 cup of grated cheese, milk, cream, salt and pepper.
Prepare a gratin dish by lining it with baking paper, or grease it heavily. Pour the vegetables into it.
Taste for seasoning and adjust if needed. Scatter the remaining 1/4 cup grated cheese over top.
Bake at 425° F (220° C) for 45 minutes to 1 hour, until the potatoes are cooked through.