Kohlrabi Au Gratin Recipes

KOHLRABI AU GRATIN

Steps:

• Peel the Kohlrabi.
• Slice horizontally in 1/4 inch slices.
• Boil these slices in salted water until fork tender, about 20 minutes.
• Drain well and lightly dry off with a cloth or paper towel to remove excess water. A little water remaining is ok.
• Butter a small casserole dish on the bottom and sides with one tablespoon butter.
• Place a layer of sliced Kohlrabi as the first layer, cutting into pieces if necessary to fit.
• Sprinkle a layer of your choice of cheese.
• Repeat layers until casserole dish is full.
• Pour heavy cream over the top of it, allowing it to seep down into the cracks.
• Sprinkle breadcrumbs over top.
• Melt remaining 2 tablespoons of butter and sprinkle just enough over the breadcrumbs to lightly moisten.
• Season with salt and pepper.
• If using Gruyere or swiss cheese, sprinkle a very small amount of nutmeg over crumbs.
• Place in 400 degree oven for 20 minutes, until cheese is melted and breadcrumbs are golden brown.
• Let stand a bit before serving to allow cheeses on the interior to firm up a bit.

KOHLRABI AU GRATIN

Steps:

• Peel and thinly slice 3-4 kohlrabi. I used 3 in the video below and had just under 1 pound of kohlrabi. A mandolin slicer works great for making quick, uniform slices.
• Brush a 8"x8" cooking dish with olive oil, then layer the bottom of the dish with kohlrabi slices. Sprinkle with Parmesan, then drizzle with heavy whipping cream.
• Repeat this process for as many layers is necessary to use up all of your kohlrabi slices. For me, I got seven layers. At layer three, I added some fresh ground black pepper and a sprinkle of sea salt.
• On your final layer, brush the remaining heavy whipping cream on top of your slices. And a few more grinds of fresh black pepper and another pinch of sea salt, then top with your remaining Parmesan.
• Cook in a 350F degree oven for 60 minutes. If you want a gorgeous crispy top, turn on the broiler for the last 5 minutes. Allow to sit for at least 10 minutes before serving.