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Kohlrabi and Potato Manchego Gratin

Servings: 6

Ingredients

  • 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

Instructions

  • Heat the oven to 400 degrees. Grease a 9X13 baking dish with the butter.
  • Place the cream, garlic and rosemary into a small saucepan. Heat on low for 15 minutes. Take a few spoonfuls of the cream and place it on the bottom of the baking dish.
  • Place the sliced kohlrabi and potatoes into a large bowl. Pour the cream over the potatoes. Stir well to coat.
  • 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.
  • 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. Top with the remaining 1/2 cup Manchego.
  • Place in the oven and bake for 1 hour. Lightly cover the gratin with foil if the top is browning too quickly. Remove from the oven and serve warm.

Notes

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