Kohlrabi Gratin with Potatoes
This creamy kohlrabi gratin combines tender kohlrabi and potatoes with sour cream, heavy cream, and Emmentaler. Serve it as a side dish or with a salad as a main meal.
Servings: 4 servings
Calories: 635kcal
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.
Nutrition
Serving: 1/4 of the dish | Calories: 635kcal | Carbohydrates: 27g | Protein: 21g | Fat: 51g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 197mg | Sodium: 1389mg | Potassium: 830mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1808IU | Vitamin C: 61mg | Calcium: 584mg | Iron: 2mg