Kohlrabi Potato Gratin
Author: Dani Lind
Recipe type: Main Dish
- 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 ½ cup heavy whipping cream + ½ cup milk)
- ⅔ cup shredded/crumbled cheese of choice (Parmesan or blue cheese are my favorites)
- ½ tsp. each salt, pepper, & nutmeg
- 2 Tbsp butter
- ¼ c. bread crumbs
- Preheat oven to 350 degrees.
- In medium sauce pan with a lid, boil whole potatoes & peeled, whole kohlrabi bulbs for 7-8 minutes, until tender but not soft.
- Drain into a colander.
- 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.
- Bring to boil with the lid & steam for about 2 minutes. Drain.
- Cut potatoes & kohlrabi bulbs in half the long way & slice thinly.
- Mix chopped green garlic, half & half, all but 3 Tbsp. of the cheese, salt, pepper, & nutmeg in a mixing bowl.
- Put butter in pan & place in the hot oven for a couple minutes.
- Remove & swirl the melted butter to coat. Put half of the potato & kohlrabi slices in the bottom of the pan, lying flat.
- Spoon ⅓ of the seasoned cream & cheese mixture.
- Top with the kohlrabi greens & another ⅓ of the cream mixture.
- 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.
- Remove foil & bake for another 20 minutes, until brown on top & bubbly around the edges.
- Let sit for about 10 minutes before serving.