Kohlrabi Potato Gratin
Adapted from Abra Berens, Ruffage
Ingredients
Neutral oil or butter
3 kohlrabi, peeled and sliced into 2-inch rounds
2 lb potatoes, peeled or not, sliced into 2-inch rounds
Salt and freshly ground black pepper
Thyme sprigs, stemmed, leaves picked off
1 cup cream
4 oz hard cheese, ideally Swiss or Gruyère, grated
Instructions
- Heat the oven to 350°F and grease a 9 by 9 inch baking dish or Dutch oven with a glug of oil or smear of butter.
- Pick out 12 of the prettiest rounds of kohlrabi and potato for the top layer. Lay out one layer of potato, sprinkle with salt, pepper, and thyme. Layer the kohlrabi on top, season with salt and pepper. Continuing building the layers until out of vege- tables, finishing with the pretty rounds. Drizzle the cream over the vegetables and cover with foil.
- Bake until the potato and kohlrabi are tender when pierced with a knife, about 35 minutes. Remove the foil and top with the grated cheese. Return the dish to the oven until the cheese is melted, browned, and bubbly. Serve hot or warm.
