Kohlrabi Au Gratin: A Rustic Comfort Food Classic

I remember the first time I tasted kohlrabi. It was at a farmer’s market in Alsace, France, years ago. I was drawn to its unusual, almost alien appearance – a pale green bulb with leafy shoots sprouting from its sides. Intrigued, I bought one, and a local woman suggested preparing it au gratin. The creamy, cheesy casserole that emerged from my tiny apartment oven that night was pure magic, a comforting symphony of earthy sweetness and rich indulgence. This recipe is my attempt to recapture that culinary memory and share it with you.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 2
• Yield: 1 8×8 inch dish
• Dietary Type: Vegetarian

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 breadcrumbs
• Salt and pepper to taste
• 1 pinch nutmeg (if using Swiss cheese, NOT blue cheese)

Equipment Needed

• Small casserole dish (8×8 inch recommended)
• Large pot
• Knife
• Cutting board
• Colander
• Small bowl

Instructions

1. Begin by prepping the kohlrabi. Peel it thoroughly to remove the tough outer skin.
2. Slice the peeled kohlrabi horizontally into 1/4 inch thick slices. Aim for uniform thickness for even cooking.
3. In a large pot, bring salted water to a boil. Gently add the kohlrabi slices.
4. Boil the kohlrabi slices until they are fork-tender. This should take approximately 20 minutes. Check for doneness by piercing a slice with a fork; it should offer slight resistance but not be hard.
5. Once the kohlrabi is tender, carefully drain it in a colander.
6. Lightly dry the drained kohlrabi slices with a clean cloth or paper towel to remove excess water. Don’t worry about getting them completely dry; a little moisture is fine.
7. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
8. Butter the bottom and sides of your small casserole dish with 1 tablespoon of butter. This will prevent sticking and add a lovely richness to the edges.
9. Create the first layer in the casserole dish by arranging the sliced kohlrabi. You may need to cut some slices into smaller pieces to fit snugly and evenly in the dish.
10. Sprinkle a layer of your chosen cheese (gorgonzola or gruyere) over the kohlrabi layer. Be generous!
11. Repeat the layers of kohlrabi and cheese until the casserole dish is full. You should aim for at least two layers of each.
12. Pour the heavy cream evenly over the top of the casserole. Allow the cream to seep down into the cracks between the slices, ensuring everything is nicely moistened.
13. Sprinkle the fresh breadcrumbs evenly over the top of the casserole.
14. Melt the remaining 2 tablespoons of butter in a small bowl. Drizzle just enough of the melted butter over the breadcrumbs to lightly moisten them. This will help them crisp up beautifully in the oven.
15. Season the casserole with salt and pepper to taste.
16. If you are using Gruyere or Swiss cheese, sprinkle a very small pinch of nutmeg over the breadcrumbs. The nutmeg complements these cheeses particularly well, adding a warm, subtle spice. Do not add nutmeg if using Gorgonzola.
17. Place the casserole in the preheated 400 degree Fahrenheit (200 degrees Celsius) oven for 20 minutes, or until the cheese is melted and bubbly, and the breadcrumbs are golden brown and crispy.
18. Once cooked, remove the casserole from the oven and let it stand for a few minutes before serving. This allows the cheeses on the interior to firm up slightly, making it easier to serve.

Expert Tips & Tricks

• For a richer flavor, consider sautéing a finely chopped onion or shallot in the butter before buttering the casserole dish. This adds a lovely aromatic base to the dish.
• If you don’t have fresh breadcrumbs, you can easily make your own by pulsing a few slices of bread in a food processor until they reach a coarse crumb consistency. You can also use panko breadcrumbs for extra crispness.
• Don’t overcook the kohlrabi in the boiling stage. You want it to be fork-tender, but not mushy, as it will continue to cook in the oven.
• If the breadcrumbs start to brown too quickly in the oven, you can tent the casserole dish with foil for the last few minutes of baking.

Serving & Storage Suggestions

Serve the Kohlrabi Au Gratin hot, straight from the oven. It makes a wonderful side dish for roasted chicken, pork, or fish. It’s also delicious as a vegetarian main course, especially when paired with a simple green salad. Garnish with a sprinkle of fresh herbs, such as parsley or chives, for added freshness and visual appeal.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave in 30-second intervals until warmed through, or bake in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) until heated through and the cheese is bubbly again.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	635 kcal	32%
Total Fat	53 g	82%
Saturated Fat	33 g	165%
Cholesterol	151 mg	50%
Sodium	1277 mg	53%
Total Carbohydrate	22 g	7%
Dietary Fiber	1 g	4%
Sugars	2 g	8%
Protein	19 g	38%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Cheese Variations: Experiment with different cheeses! Fontina, Havarti, or even a smoked Gouda would be delicious in this dish. For a sharper flavor, try adding a bit of Parmesan cheese to the breadcrumb topping.
• Dairy-Free Option: To make this dish dairy-free, substitute the heavy cream with full-fat coconut milk and use a dairy-free cheese alternative. Be sure to choose a cheese alternative that melts well.
• Vegetable Additions: Add other vegetables to the casserole for extra flavor and nutrition. Sautéed mushrooms, caramelized onions, or roasted garlic would all be excellent additions.
• Herb Infusion: Infuse the heavy cream with fresh herbs for a more complex flavor. Thyme, rosemary, or sage would all work well. Simply add a few sprigs of your chosen herb to the cream while it heats up, and then remove them before pouring the cream over the casserole.

FAQs (Frequently Asked Questions)

Q: Can I use frozen kohlrabi for this recipe?
A: While fresh kohlrabi is ideal, frozen kohlrabi can be used in a pinch. Be sure to thaw it completely and drain off any excess water before slicing and cooking.

Q: What if I don’t have breadcrumbs?
A: You can omit the breadcrumbs altogether, or substitute them with crushed crackers or even almond flour for a gluten-free option.

Q: Can I prepare this dish ahead of time?
A: Yes, you can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours. Add the breadcrumb topping just before baking.

Q: How can I tell if the kohlrabi is cooked through?
A: The kohlrabi should be fork-tender, meaning a fork can be easily inserted into a slice with slight resistance. It should not be hard or mushy.

Q: Can I freeze this dish after it’s been cooked?
A: While you can freeze cooked kohlrabi au gratin, the texture of the cheese and cream may change slightly upon thawing. It’s best enjoyed fresh.

Final Thoughts

Kohlrabi Au Gratin is more than just a recipe; it’s a hug in a dish, a reminder of simple pleasures and the magic that happens when humble ingredients are transformed with a little care and creativity. I urge you to try this recipe and experience the unique flavor of kohlrabi for yourself. Don’t be afraid to experiment with different cheeses and additions to make it your own. And, most importantly, share it with someone you love. Bon appétit!