BEST KOHLRABI GRATIN EVER

I’ll never forget the first time I tasted kohlrabi. My grandmother, a woman who could coax flavor out of anything, had grown it in her garden. While I was initially skeptical of this strange-looking vegetable, one bite of her creamy, comforting Dreamy Delicious Baked Kohlrabi Gratin changed my mind forever. Today, I’m sharing my updated version of her recipe, promising you a dish so delightful, it’ll turn even the most ardent kohlrabi skeptic into a believer!

Unveiling the Magic of Kohlrabi Gratin

Kohlrabi, often overlooked in the produce aisle, is a true culinary gem. Its mild, slightly sweet flavor lends itself beautifully to creamy, cheesy gratins. This Dreamy Delicious Baked Kohlrabi Gratin is more than just a side dish; it’s a comforting hug on a plate, perfect for a cozy weeknight dinner or a special occasion feast. It’s surprisingly easy to make, and the results are absolutely divine. Trust me, this recipe will become a new favorite in your kitchen!

Why This Kohlrabi Gratin is the BEST

There are countless gratin recipes out there, but this one stands out for a few key reasons:

• The Perfect Kohlrabi Preparation: We’re not just throwing in chunks of kohlrabi. We’re carefully preparing it to ensure it’s tender and flavorful.
• A Creamy, Dreamy Sauce: The sauce is rich, decadent, and perfectly balanced. It’s not too heavy, but it’s incredibly satisfying.
• A Cheesy, Golden Crust: Who can resist a crispy, golden-brown crust of melted cheese? It’s the perfect textural contrast to the creamy kohlrabi.
• Simple Ingredients, Maximum Flavor: You don’t need a pantry full of exotic ingredients to make this gratin. We’re using simple, everyday ingredients to create an extraordinary dish.

Dreamy Delicious Baked Kohlrabi Gratin: The Recipe

Alright, let’s get down to the recipe! I’m going to walk you through each step, so don’t worry if you’ve never made a gratin before. I promise, it’s easier than you think!

Ingredients:

• 2 medium kohlrabi bulbs, peeled and thinly sliced (about 1/8 inch thick)
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups milk
• 1/2 cup heavy cream
• 1/4 teaspoon nutmeg
• Salt and freshly ground black pepper to taste
• 1 cup shredded Gruyere cheese (or a mix of Gruyere and Parmesan)
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter, cut into small pieces

Instructions:

1. Preheat your oven to 375°F (190°C). This is crucial to ensure even cooking and a beautiful golden crust.
2. Prepare the kohlrabi. Peel the kohlrabi bulbs and slice them thinly, about 1/8 inch thick. A mandoline slicer can be helpful for this, but a sharp knife works just fine. Aim for even slices so they cook uniformly.
3. Sauté the aromatics. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
4. Make the béchamel sauce. Sprinkle the flour over the sautéed onions and garlic. Cook, stirring constantly, for 1-2 minutes to create a roux. This step is important to thicken the sauce and prevent a floury taste.
5. Whisk in the milk and cream. Gradually whisk in the milk and heavy cream, making sure to break up any lumps of flour. Continue whisking until the sauce is smooth and begins to thicken.
6. Season the sauce. Add the nutmeg, salt, and pepper to the sauce. Taste and adjust the seasoning as needed. Remember, you can always add more, but you can’t take it away!
7. Cook the kohlrabi in the sauce. Add the sliced kohlrabi to the sauce. Stir to coat the kohlrabi evenly. Bring the mixture to a simmer, then reduce the heat to low and cook for 10-15 minutes, or until the kohlrabi is tender but still slightly firm. You want the kohlrabi to have a little bit of bite to it, so don’t overcook it.
8. Assemble the gratin. Pour the kohlrabi mixture into a greased 9×13 inch baking dish. Spread it out evenly.
9. Top with cheese. Sprinkle the shredded Gruyere (or Gruyere/Parmesan mix) and grated Parmesan cheese evenly over the kohlrabi mixture.
10. Dot with butter. Dot the top of the gratin with the small pieces of butter. This will help create a beautiful golden-brown crust.
11. Bake the gratin. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown.
12. Let it rest. Remove the gratin from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld together.
13. Serve and enjoy! Serve the Dreamy Delicious Baked Kohlrabi Gratin warm. It’s delicious on its own or as a side dish to your favorite protein.

Success Tips for the Perfect Kohlrabi Gratin

Okay, my friend, you’re almost there! Before you dive into making this gratin, let me share a few “golden” tips that will guarantee 100% success. These are the secrets that will take your gratin from good to absolutely phenomenal!

• Slice the Kohlrabi Evenly: This is crucial for even cooking. If some slices are thicker than others, they will take longer to cook, resulting in some being overcooked while others are still undercooked. A mandoline slicer is your best friend here, but a sharp knife and a steady hand will also do the trick.
• Don’t Skip the Roux: The roux (the cooked flour and butter mixture) is the foundation of the creamy sauce. Cooking the flour before adding the milk and cream ensures that the sauce will thicken properly and won’t have a floury taste. Make sure to stir constantly while cooking the roux to prevent it from burning.
• Use High-Quality Cheese: The cheese is a key component of this gratin, so don’t skimp on quality! Gruyere cheese has a nutty, slightly sweet flavor that pairs perfectly with kohlrabi. If you can’t find Gruyere, a mix of Gruyere and Parmesan is a great substitute.
• Don’t Overbake: Overbaking the gratin can result in a dry, curdled sauce. Bake it just until the cheese is melted, bubbly, and golden brown. The sauce should still be creamy and slightly loose.
• Let it Rest: Allowing the gratin to rest for 5-10 minutes before serving is essential. This allows the sauce to thicken slightly and the flavors to meld together. It also makes it easier to serve.

Variations and Adaptations

One of the things I love most about this recipe is how versatile it is. You can easily adapt it to your own taste preferences and dietary needs. Here are a few ideas to get you started:

• Add Different Vegetables: Feel free to add other vegetables to the gratin, such as carrots, potatoes, or parsnips. Just make sure to slice them thinly so they cook evenly.
• Use Different Cheeses: Experiment with different types of cheese, such as cheddar, fontina, or mozzarella. Each cheese will add its own unique flavor to the gratin.
• Make it Vegetarian/Vegan: For a vegetarian version, simply omit the butter and use olive oil instead. For a vegan version, use plant-based milk and cream, and substitute the cheese with a vegan cheese alternative or nutritional yeast.
• Add Herbs: Fresh herbs, such as thyme, rosemary, or parsley, can add a lovely aroma and flavor to the gratin. Add them to the sauce or sprinkle them on top before baking.
• Spice it Up: If you like a little heat, add a pinch of red pepper flakes to the sauce.

Serving Suggestions

This Dreamy Delicious Baked Kohlrabi Gratin is a versatile dish that can be served in a variety of ways:

• As a Side Dish: It’s the perfect side dish to accompany roasted chicken, pork, or fish.
• As a Vegetarian Main Course: Serve it with a side salad for a light and satisfying vegetarian meal.
• For Brunch: Add a fried egg on top for a decadent brunch treat.
• Potluck Favorite: This gratin is always a hit at potlucks and gatherings.

Other Delicious Kohlrabi Recipes to Explore

If you’re now as obsessed with kohlrabi as I am, you’ll definitely want to try some of my other favorite kohlrabi recipes. For a crispy and addictive snack, you absolutely HAVE to try KOHLRABI FRIES OBSESSION! They’re a healthier alternative to traditional French fries and are perfect for dipping in your favorite sauce. If you’re looking for a simple and flavorful side dish, PARMESAN ROASTED KOHLRABI is a winner. The Parmesan cheese adds a salty, savory flavor that complements the sweetness of the kohlrabi perfectly. For a lighter option, KOHLRABI SALAD is refreshing and zesty, ideal for a summer lunch. And for another take on fried kohlrabi, check out KOHLRABI FRIES. You can explore and find your favorite way to enjoy this amazing vegetable.

Storing and Reheating

If you have any leftover kohlrabi gratin (which is unlikely!), you can store it in an airtight container in the refrigerator for up to 3 days. To reheat, simply bake it in a preheated oven at 350°F (175°C) until heated through. You can also reheat it in the microwave, but the texture may be slightly different.

The Dreamy Delicious Baked Kohlrabi Gratin Recipe

Ingredients:

• 2 medium kohlrabi bulbs, peeled and thinly sliced (about 1/8 inch thick)
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups milk
• 1/2 cup heavy cream
• 1/4 teaspoon nutmeg
• Salt and freshly ground black pepper to taste
• 1 cup shredded Gruyere cheese (or a mix of Gruyere and Parmesan)
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter, cut into small pieces

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Prepare the kohlrabi.
3. Sauté the aromatics.
4. Make the béchamel sauce.
5. Whisk in the milk and cream.
6. Season the sauce.
7. Cook the kohlrabi in the sauce.
8. Assemble the gratin.
9. Top with cheese.
10. Dot with butter.
11. Bake the gratin.
12. Let it rest.
13. Serve and enjoy!

And there you have it! My Dreamy Delicious Baked Kohlrabi Gratin recipe. I truly hope you enjoy it as much as I do. Remember to follow my success tips, and you’ll be well on your way to creating a culinary masterpiece. Happy cooking!

Lady Maria

Best Kohlrabi Gratin Ever

This creamy, cheesy kohlrabi gratin is a comforting and delicious side dish that will convert even kohlrabi skeptics. It features tender kohlrabi in a rich béchamel sauce, topped with a golden-brown crust of melted Gruyere and Parmesan cheese.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6

Course: Side Dish

Cuisine: European

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 medium kohlrabi bulbs, peeled and thinly sliced about 1/8 inch thick
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups milk
• 1/2 cup heavy cream
• 1/4 teaspoon nutmeg
• Salt to taste
• Freshly ground black pepper to taste
• 1 cup shredded Gruyere cheese or a mix of Gruyere and Parmesan
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter, cut into small pieces

Equipment

• Peeler
• knife
• Cutting board
• Mandoline slicer (optional)
• large skillet
• whisk
• 9×13 inch baking dish
• Measuring cups
• Measuring spoons
• Oven

Method

 

1. Preheat your oven to 375°F (190°C).
2. Peel the kohlrabi bulbs and slice them thinly, about 1/8 inch thick. A mandoline slicer can be helpful for this, but a sharp knife works just fine. Aim for even slices so they cook uniformly.
3. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
4. Sprinkle the flour over the sautéed onions and garlic. Cook, stirring constantly, for 1-2 minutes to create a roux. This step is important to thicken the sauce and prevent a floury taste.
5. Gradually whisk in the milk and heavy cream, making sure to break up any lumps of flour. Continue whisking until the sauce is smooth and begins to thicken.
6. Add the nutmeg, salt, and pepper to the sauce. Taste and adjust the seasoning as needed.
7. Add the sliced kohlrabi to the sauce. Stir to coat the kohlrabi evenly. Bring the mixture to a simmer, then reduce the heat to low and cook for 10-15 minutes, or until the kohlrabi is tender but still slightly firm. You want the kohlrabi to have a little bit of bite to it, so don’t overcook it.
8. Pour the kohlrabi mixture into a greased 9×13 inch baking dish. Spread it out evenly.
9. Sprinkle the shredded Gruyere (or Gruyere/Parmesan mix) and grated Parmesan cheese evenly over the kohlrabi mixture.
10. Dot the top of the gratin with the small pieces of butter.
11. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown.
12. Remove the gratin from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld together.
13. Serve the Kohlrabi Gratin warm.

Notes

For best results, slice the kohlrabi evenly to ensure uniform cooking. Use high-quality Gruyere cheese for the best flavor. Let the gratin rest for 5-10 minutes before serving to allow the sauce to thicken. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave. You can also add other vegetables like carrots or potatoes for variation. For a vegetarian version, use olive oil instead of butter.