Kohlrabi and Potato Manchego Gratin

Kohlrabi and Potato Manchego Gratin

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Author note: Not familiar with kohlrabi? Click here and find out more.

1 1/2 cups heavy cream

3 garlic cloves, crushed

1 rosemary sprig

4 cups kohlrabi, peeled and thinly sliced (with a mandolin or by hand)

4 cups Russet potatoes, peeled and thinly sliced (with a mandolin or by hand)

1 1/2 teaspoon kosher salt

2 cups shredded manchego

unsalted butter

  1. Heat the oven to 400 degrees.
  2. Place the cream, garlic and rosemary into a small saucepan. Heat on low for 15 minutes.
  3. Grease a 9X13 baking dish with the butter.
  4. Place the sliced kohlrabi and potatoes into a large bowl. Pour the cream over the potatoes. Stir well to coat.
  5. Take a few spoonfuls of the cream and place it on the bottom of the baking dish.
  6. Remove the kohlrabi and potatoes from the cream and lay in overlapping layers until the bottom of the dish is covered. Sprinkle with salt and then with a handful of cheese. Continue this process until all the vegetables are used and 1/2 cup of manchego remains.
  7. Using your hands press down on the gratin to compress the layers. Pour 1/2 the cream over the gratin. Press down once more and pour the remaining cream onto the gratin.
  8. Top with the remaining 1/2 cup manchego.
  9. Place in the oven and bake for 1 hour. Lightly cover the gratin with foil if the top is browning too quickly.
  10. Serve warm.

One thought on “Kohlrabi and Potato Manchego Gratin

  1. Pingback: A Pleasant Little Lesson | How to Prep Kohlrabi | a pleasant little kitchen

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