This kohlrabi gratin with potatoes makes the most of this very German vegetable. The sliced vegetables are briefly parboiled, covered with a sour cream and heavy cream mixture, and baked with Emmentaler until tender and golden.
The kohlrabi gratin is creamy, comforting, and filling. You can serve it as a side dish with Bratwurst on the Stove, chicken, or a roast, but I love it as a main dish with a nice salad on the side.
This gratin is a pretty common affair in my house. Kohlrabi is available here all year round, and it's super cheap and tasty, so I cook it a lot. I make this kind of bake or casserole, our favorite Kohlrabi Soup, Kohlrabigemüse, or Stuffed Kohlrabi. It really is good - if you haven't tried kohlrabi yet, you should give it a chance.
Ingredients: 12 + salt & pepper | Prep Time: 25 minutes | Cook Time: 45 minutes | Servings: 4 | Difficulty: Easy
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Recipe ingredients
Kohlrabi: I use two fairly large ones; if yours are smaller, you will probably need 4 or 5. Peel them generously and remove any tough or woody areas, especially near the bottom. The cooked kohlrabi has a mild, slightly sweet flavor.
Potatoes: Waxy or all-purpose potatoes work best. Mealy ones are not recommended; they will almost disintegrate in the dish.
Cream mixture: You will need heavy cream, sour cream, an egg, Dijon mustard, nutmeg, and marjoram. If you like gratins, try this Sweet Potato Dauphinoise or these Cheesy Bacon Brussels Sprouts next.
Cheese: I love to use Emmentaler for this dish or other gratins. But other types of tasty, good-melting cheeses work too; for instance, Gouda, Cheddar, or Gruyere.
See the recipe card for full information on ingredients and quantities.
How to make kohlrabi gratin with potatoes?
Step #1: Peel and evenly slice the kohlrabi and potatoes. Parboil them for about 5 minutes, then drain them well.
Step #2: Whisk the cream mixture ingredients in a bowl. Add the green onions, garlic, and one-third of the cheese. Season well.
Step #3: Arrange the drained kohlrabi and potato slices in the buttered baking dish.
Step #4: Pour the cream mixture over the vegetables and shake the dish gently to distribute the mixture evenly.
Step #5: Sprinkle the kohlrabi gratin with the remaining cheese.
Step #6: Bake the dish for about 35 minutes or until the cream mixture is bubbling and the top is golden.
Tips
Parboiling the kohlrabi and potatoes ensures they are tender by the time the gratin is golden and also shortens the baking time.
Drain the parboiled vegetables thoroughly and let them steam dry briefly. Too much remaining water can thin the creamy sauce.
Check the gratin with a small sharp knife before removing it from the oven. The knife should slide easily through both the potatoes and the kohlrabi.
If the cheese browns before the vegetables are tender, cover the dish loosely with foil and continue baking.
Storage
Make ahead: You can parboil the vegetables and prepare the cream mixture several hours in advance. Refrigerate them separately, then assemble and bake the gratin shortly before serving.
Refrigerate leftover kohlrabi potato gratin in an airtight container or cover the casserole dish well. It will keep for 3 - 4 days.
Reheat larger portions in a covered baking dish at 350°F/180°C until hot throughout. Individual portions can be reheated in the microwave.
I don't recommend freezing the gratin. Potatoes can become grainy or watery after thawing, while the sour cream and heavy cream mixture may separate. The kohlrabi may also lose its firm texture.
What to Serve with Kohlrabi Gratin
Recipe
Kohlrabi Gratin with Potatoes
Equipment
- Large pot
- Large casserole dish about 12 × 9 inches/30 × 22 cm; a 9 × 13-inch dish also works
- Large mixing bowl
Ingredients
- ½ teaspoon butter for greasing the casserole dish
- 1 ¾ lbs kohlrabi
- 1 ¾ lbs potatoes Note 1
- 1 cup heavy cream
- 1 cup sour cream
- 1 tablespoon Dijon mustard or similar
- 1 large egg
- ½ teaspoon ground nutmeg
- 1 teaspoon dried marjoram
- 2 teaspoons fine sea salt divided
- ½ teaspoon ground black pepper
- 1-2 green onions depending on size finely sliced
- 2 large garlic cloves grated
- 2 cups Emmentaler loosely packed
Instructions
- Preparations: Preheat the oven to 400°F/200°C. Butter the casserole dish. Bring a large pot of water to a boil while you prepare the vegetables.½ teaspoon butter
- Prepare the vegetables: Peel and quarter the kohlrabi, then cut the quarters into slices about ⅓ inch/1 cm thick. Peel the potatoes and cut them into slices of the same thickness.1 ¾ lbs kohlrabi + 1 ¾ lbs potatoes
- Parboil the vegetables: Once the water boils, add 1 teaspoon of salt, followed by the kohlrabi and potatoes. Return the water to a boil, then cook the vegetables for 5 minutes. Drain them well and allow them to steam dry briefly.1 teaspoons fine sea salt
- Make the cream mixture: Whisk the heavy cream, sour cream, mustard, egg, nutmeg, marjoram, pepper, and remaining 1 teaspoon of salt in a large bowl. Add the finely chopped green onions and grated garlic to the bowl. Add ⅓ of the grated cheese and mix well.1 cup heavy cream + 1 cup sour cream + 1 tablespoon Dijon mustard + 1 large egg + ½ teaspoon ground nutmeg + 1 teaspoon dried marjoram + ½ teaspoon ground black pepper + 1 teaspoons fine sea salt + 1-2 green onions + 2 large garlic cloves + ⅔ cups Emmentaler
- Assemble the gratin: Arrange the drained kohlrabi and potato slices in the prepared casserole dish. Pour the cream mixture evenly over the vegetables. Gently jiggle the dish to help the mixture settle between the slices. Sprinkle with the remaining Emmentaler.1 ⅓ cups Emmentaler
- Bake the kohlrabi potato gratin, uncovered, for about 35 minutes, or until the vegetables are tender, the cream mixture is bubbling, and the cheese is golden brown. Check the vegetables with a small sharp knife; it should slide in easily.
- Rest and serve: Let the gratin rest for 5-10 minutes before serving.
Notes
- Potatoes: Waxy or all-purpose potatoes hold their shape particularly well in the gratin.
- Cheese: You can replace Emmentaler with Gruyère, Gouda, Cheddar, or another flavorful cheese that melts well.
- Kohlrabi: Large kohlrabi can sometimes have tough or woody areas. Cut those away after peeling.
- Serves 4 as a main dish or about 6 as a side dish.
- Storage: Refrigerate leftovers in a covered container for up to 3 days. Reheat them in the oven until hot throughout; smaller portions can also be reheated in the microwave.
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