BEST BAKED KOHLRABI GRATIN – besthomemaderecipes

I remember the first time I saw kohlrabi at the farmers market; it looked like something out of a science fiction movie! I was initially intimidated, but after a little research, I discovered its mild, slightly sweet flavor and decided to experiment. This led me to create a *Baked Kohlrabi Gratin* that’s now a family favorite, even with the veggie skeptics. Today, I’m sharing all my secrets for the most comforting and delicious Baked Kohlrabi Gratin you’ll ever make!

Unveiling the Magic of Baked Kohlrabi Gratin

Let’s be honest, kohlrabi isn’t exactly the most popular vegetable. It’s often overlooked in favor of more familiar options. But I’m here to tell you that it deserves a spot on your dinner table, especially when transformed into a creamy, cheesy, and utterly irresistible Baked Kohlrabi Gratin.

This recipe is all about taking a humble ingredient and elevating it to something truly special. Forget boring side dishes – this gratin is a star! It’s perfect for weeknight dinners, elegant enough for holiday gatherings, and a fantastic way to use up kohlrabi from your garden or farmers market.

What makes this gratin so good? It’s the combination of tender, slightly sweet kohlrabi, a rich and flavorful cream sauce, and a generous topping of melted cheese. Trust me; even the most ardent veggie-haters will be asking for seconds! And if you love a good vegetable casserole, be sure to check out my ZUCCHINI CASSEROLE LAYERS for another delicious way to enjoy garden-fresh produce.

Why Kohlrabi?

Before we dive into the recipe, let’s talk a little bit about kohlrabi itself. Kohlrabi, sometimes called a German turnip, is a member of the cabbage family. It has a crisp, slightly sweet flavor that’s often compared to broccoli stems or turnips, but milder and more pleasant, in my opinion.

Kohlrabi is also incredibly versatile. You can eat it raw in salads, roast it, sauté it, or, as we’re doing today, bake it into a gratin. It’s a good source of vitamin C, fiber, and other essential nutrients. Plus, it’s relatively low in calories and carbohydrates, making it a healthy and delicious addition to your diet.

If you have picky eaters at home, kohlrabi is a sneaky way to get them to eat their veggies. The creamy sauce and cheesy topping in this gratin mask any potential “vegetable-y” flavors, making it a hit with kids and adults alike.

Making the Perfect Baked Kohlrabi Gratin: Step-by-Step Instructions

Now, let’s get to the good stuff! Here’s how to make the most amazing Baked Kohlrabi Gratin you’ve ever tasted. Don’t worry; I’ll guide you through every step.

**Ingredients:**

* 2 lbs kohlrabi, peeled and thinly sliced (about 1/8 inch thick)
* 4 tbsp butter
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1/4 cup all-purpose flour
* 3 cups milk
* 1/2 tsp salt
* 1/4 tsp black pepper
* 1/4 tsp nutmeg (optional, but highly recommended!)
* 1 cup shredded Gruyere cheese (or a blend of Gruyere and Parmesan)
* 1/2 cup shredded cheddar cheese
* 2 tbsp breadcrumbs (optional, for topping)
* 1 tbsp olive oil (if roasting kohlrabi)

**Equipment:**

* Large saucepan
* 9×13 inch baking dish
* Mandoline or sharp knife (for slicing kohlrabi)

**Instructions:**

1. **Preheat your oven to 375°F (190°C).** This ensures the gratin cooks evenly and the cheese melts beautifully.

2. **Prepare the kohlrabi.** Peel the kohlrabi using a vegetable peeler or a sharp knife. Then, using a mandoline or a very sharp knife, slice the kohlrabi into thin, even rounds, about 1/8 inch thick. Even slices ensure the kohlrabi cooks evenly.

3. **Consider roasting the kohlrabi.** This is optional, but it adds a depth of flavor and helps tenderize the kohlrabi before baking. Toss the sliced kohlrabi with 1 tbsp olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 15-20 minutes, or until slightly softened. If you skip the roasting, you might need to parboil the kohlrabi for 5 minutes to soften them.

4. **Make the béchamel sauce.** Melt the butter in a large saucepan over medium heat. The butter should be melted but not browned.

5. **Sauté the onion and garlic.** Add the chopped onion to the melted butter 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!

6. **Create a roux.** Whisk in the flour and cook for 1-2 minutes, stirring constantly. This creates a roux, which will thicken the sauce. It should look like a smooth paste.

7. **Slowly add the milk.** Gradually whisk in the milk, a little at a time, making sure to incorporate each addition fully before adding more. This prevents lumps from forming.

8. **Simmer the sauce.** Bring the sauce to a simmer over medium heat, stirring constantly. Continue to simmer for 5-7 minutes, or until the sauce has thickened enough to coat the back of a spoon. It should have a velvety smooth texture.

9. **Season the sauce.** Remove the saucepan from the heat and stir in the salt, pepper, and nutmeg. Taste and adjust seasonings as needed. This is your chance to customize the flavor to your liking!

10. **Add the cheese.** Stir in 3/4 cup of the Gruyere (or Gruyere/Parmesan blend) and the cheddar cheese until melted and smooth. Reserve the remaining 1/4 cup of Gruyere for topping.

11. **Assemble the gratin.** In a 9×13 inch baking dish, layer half of the kohlrabi slices (roasted or parboiled) evenly across the bottom.

12. **Pour half of the cheese sauce over the kohlrabi.** Spread the sauce evenly to ensure every slice is coated.

13. **Repeat layers.** Add the remaining kohlrabi slices in an even layer, followed by the remaining cheese sauce.

14. **Top with cheese and breadcrumbs (optional).** Sprinkle the remaining 1/4 cup of Gruyere cheese evenly over the top of the gratin. If using, sprinkle breadcrumbs over the cheese for a crispy topping.

15. **Bake the gratin.** Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly. The cheese should be melted and slightly browned.

16. **Let it rest.** Remove the gratin from the oven and let it rest for 10-15 minutes before serving. This allows the sauce to thicken slightly and makes it easier to slice.

17. **Serve and enjoy!** Serve the Baked Kohlrabi Gratin warm as a side dish or as a light vegetarian main course. It pairs beautifully with roasted chicken, pork, or fish.

Variations and Add-ins

The beauty of this recipe is that it’s incredibly versatile. Feel free to experiment with different cheeses, vegetables, and seasonings to create your own unique version of Baked Kohlrabi Gratin.

* **Cheese:** Try using different types of cheese, such as Swiss, Fontina, or even a sharp cheddar. For an even cheesier experience, consider making my Cheesy Garlic Scalloped Potatoes.
* **Vegetables:** Add other vegetables to the gratin, such as carrots, potatoes, or leeks. You can use the same method of pre-cooking some of the tougher root vegetables before adding to the gratin.
* **Herbs:** Add fresh or dried herbs to the cheese sauce for extra flavor. Thyme, rosemary, and sage all pair well with kohlrabi.
* **Spices:** Experiment with different spices, such as paprika, garlic powder, or onion powder.
* **Meat:** For a heartier gratin, add cooked bacon, ham, or sausage to the layers.

Success Tips for the BEST Baked Kohlrabi Gratin

Here are some golden tips to ensure your Baked Kohlrabi Gratin turns out perfectly every time:

* **Slice the kohlrabi evenly:** This is crucial for even cooking. Use a mandoline or a very sharp knife to ensure all the slices are the same thickness.
* **Don’t skip the roasting (or parboiling):** Roasting the kohlrabi beforehand adds a depth of flavor and helps tenderize it. If you skip the roasting, parboil the sliced kohlrabi for 5 minutes to soften them slightly.
* **Make a smooth sauce:** Whisk the milk into the roux gradually to prevent lumps from forming. If you do get lumps, use an immersion blender to smooth out the sauce.
* **Don’t overbake:** Overbaking can dry out the gratin. Bake until the top is golden brown and bubbly, and the cheese is melted and slightly browned.
* **Let it rest:** Letting the gratin rest for 10-15 minutes after baking allows the sauce to thicken and makes it easier to slice.

Serving Suggestions

Baked Kohlrabi Gratin is a versatile dish that can be served as a side dish or as a light vegetarian main course. Here are some serving suggestions:

* **Side Dish:** Serve it alongside roasted chicken, pork, or fish. It’s also a great addition to a holiday meal. Consider serving it with Roasted Parmesan Zucchini for a complete and flavorful meal.
* **Main Course:** Serve it with a side salad and crusty bread for a light and satisfying vegetarian meal.
* **Potluck Dish:** This gratin is perfect for potlucks and gatherings. It’s easy to transport and can be made ahead of time.

Make-Ahead and Storage Instructions

This Baked Kohlrabi Gratin can be made ahead of time. Assemble the gratin, but don’t bake it. Cover it tightly with plastic wrap and refrigerate for up to 24 hours. When you’re ready to bake, remove the plastic wrap and bake as directed.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

More Delicious Vegetable Recipes to Explore

If you love vegetable-based dishes, here are a few more recipes you might enjoy:

* Cheesy Baked Ratatouille: A comforting and flavorful vegetable casserole featuring eggplant, zucchini, tomatoes, and peppers.
* Baked Parmesan Zucchini: A simple and delicious side dish that’s perfect for summer.
* CHEESY RANCH POTATOES: Loaded with flavor and perfect for a crowd.

Final Thoughts

Baked Kohlrabi Gratin is a delicious and comforting dish that’s sure to become a new family favorite. With its creamy sauce, cheesy topping, and slightly sweet kohlrabi, it’s a winner every time. So, give it a try and discover the magic of kohlrabi! I promise you won’t be disappointed. Happy cooking!