Kohlrabi Au Gratin

Kohlrabi is a member of the cabbage family, but with a taste and texture very mild and pleasant. It can be used as a potato substitute as noted in this application. You can use any cheese you like, however I recommend strong cheese such as Gorgonzola or Gruyere for the most flavor. The following recipe will make a small casserole enough for about 2 people.

• Ready In: 1 hr 10 mins
• Serves: 2
• Yields: 1 8 by 8 dish

Ingredients

• 1  medium  sized kohlrabi, stalks and leaves trimmed and removed
• 1  cup gorgonzola or 1  cup gruyere
• 1⁄3 cup heavy cream
• 3  tablespoons butter
• 1⁄2 cup  fresh breadcrumb
•  salt and pepper
• 1  pinch nutmeg (if using Swiss cheese, NOT blue cheese)

Directions

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