Go Back
Dreamy baked kohlrabi gratin. Creamy, cheesy vegetable dish.
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
Cook Time 45 minutes
Total Time 1 hour 10 minutes
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
  • 9x13 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 9x13 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.