This gratin recipe is full of tender potatoes, flavorful kohlrabi and green onions, layered with a light garlicky béchamel sauce and cheese.
- 1 bunch Kohlrabi, thinly sliced
- 1/2 lb. Yukon Gold potatoes, thinly sliced
- 1/2 lb. sweet potatoes, thinly sliced
- 1 bunch green onions, chopped
- 2 tbsp. butter plus more for buttering dish
- 2 cloves garlic, finely minced
- 1 tbsp. flour
- 2 c. whole or skim milk
- 1/4 tsp. nutmeg
- 3 tbsp. grated Belgioioso Parmesan
- Preheat oven to 350 degrees.
- Very thinly slice the kohlrabi and potatoes. Set aside.
- Chop the green onions. Set aside.
- In a pot, over medium heat, melt the butter.
- Add garlic and sauté until fragrant.
- Stir in the flour and cook for about one minute or until the flour and butter have combined well, whisking continuously.
- Reduce heat to low and slowly add the milk, whisking continuously, until thickened. This is a thin bechamel – it should be the thickness of cream, but not overly thick. Remove from heat and set aside.
- Stir nutmeg into the bechamel sauce.
- Butter a shallow 9-inch round or square baking pan.
- Place a thin layer of potatoes and kohlrabi on the bottom of the pan. Spread two to three tablespoons of bechamel over the slices, a sprinkle of green onion, a sprinkle of parmesan, and a sprinkle of both salt and pepper. Repeat layers until all ingredients have been used – ending with bechamel sauce.
- Cover with foil and place in the oven for 1 hour.
- Remove foil and place back in oven. Bake until top is browned, and potatoes and kohlrabi are fork tender.
- Allow to sit for about 15 minutes to firm up before cutting and serving.