Cardoon Potato Gratin

• 8-10 stalks cardoon
• 2-3 medium potatoes
• 8 oz. grated parmesan cheese
• 1 pint half-and-half or cream
• salt and pepper to taste

1. 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.
2. Cut the cardoon stalks in 1/4" crescents, across the grain.
3. Peel the potatoes and cut into batons, about like a french fry.
4. Toss cut, blanched cardoon with potatoes directly in gratin dish.
5. Reserve a handful of the cheese for the top and toss th rest of the cheese with the cardoon/potato mixture.
6. Add the pint of half-and-half or cream.
7. Season with salt and pepper.
8. Bake at 425 for 40 minutes or so.