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Kohlrabi Potato Gratin
Recipe Type: Main Dish
Author: Dani Lind
  • 3-4 medium german butterball potatoes, whole, un-peeled
  • 2 medium kohlrabi bulbs, whole, peeled green leaves from the 2 kohlrabi bulbs, stems removed
  • 1 c. green garlic (white & green parts), rinsed well & coarsely chopped
  • 1 c. half & half (or 1/2 cup heavy whipping cream + 1/2 cup milk)
  • 2/3 cup shredded/crumbled cheese of choice (Parmesan or blue cheese are my favorites)
  • 1/2 tsp. each salt, pepper, & nutmeg
  • 2 Tbsp butter
  • 1/4 c. bread crumbs
  1. Preheat oven to 350 degrees.
  2. In medium sauce pan with a lid, boil whole potatoes & peeled, whole kohlrabi bulbs for 7-8 minutes, until tender but not soft.
  3. Drain into a colander.
  4. Chiffonade de-stemmed kohlrabi leaves (make a pile of flat leaves, roll them up into a log, & slice thinly) & place in the potato/ kohlrabi pan with about an inch of water.
  5. Bring to boil with the lid & steam for about 2 minutes. Drain.
  6. Cut potatoes & kohlrabi bulbs in half the long way & slice thinly.
  7. Mix chopped green garlic, half & half, all but 3 Tbsp. of the cheese, salt, pepper, & nutmeg in a mixing bowl.
  8. Put butter in pan & place in the hot oven for a couple minutes.
  9. Remove & swirl the melted butter to coat. Put half of the potato & kohlrabi slices in the bottom of the pan, lying flat.
  10. Spoon 1/3 of the seasoned cream & cheese mixture.
  11. Top with the kohlrabi greens & another 1/3 of the cream mixture.
  12. Add the remaining potato & kohlrabi slices, topped with the remaining cream mix. Sprinkle top with bread crumbs, cover with tin foil, & bake for 20 minutes.
  13. Remove foil & bake for another 20 minutes, until brown on top & bubbly around the edges.
  14. Let sit for about 10 minutes before serving.