That is not the way to begin a discussion about dinner.
Yet here I am, layering potatoes and kohlrabi into what I hope will be a tasty gratin.
As I said, I have no idea if this will work. But the Yukon Golds in the pantry are almost past their “use-by” date. And three kohlrabi are languishing in the fridge.
Taking a cue from colcannon — the Irish dish of mashed potatoes and cabbage — I decide to pair the two veggies and hope for the best. But again, I have no idea if this will work.
An hour and a half later, I have my answer:
The dish works.
It’s creamy from the milk it baked in; earthy from potatoes and Parmesan cheese; tangy from the cabbage-like kohlrabi. It’s a perfect complement to the baby lamb chops we’re eating.
Will I make this again?
Of course! It works.
Kohlrabi & Potato Gratin
The slicing disk on your food processor makes short work of prepping this dish.
- 3 kohlrabi, peeled and sliced into 1/8-inch thick slices
- 3 Yukon Gold potatoes, peeled and sliced into 1/8-inch thick slices
- 1 large shallot, thinly sliced
- Milk (I used 2 percent)
- Freshly grated Parmesan
Preheat your oven to 350 degrees.
Coat a casserole dish with nonstick spray and set aside.
Place the potatoes in a bowl. Cover with milk and allow to sit for at least 30 minutes. This prevents the potatoes from oxidizing and encourages them to release their starch into the milk, which in turn helps the milk thicken as the dish is baking.
Once the potatoes have soaked, remove them from the milk, reserving the liquid. Line your prepared casserole dish with a layer of potatoes.
Top the potatoes with a layer of kohlrabi slices.
Top the kohlrabi with half of the shallots and some Parmesan cheese. Season with salt and pepper.
Repeat the potato/kohlrabi/shallot and cheese layers:
Pour the milk the potatoes soaked in over your layers. You may have to add additional milk. You don’t want the casserole to be drowning in liquid, but you want to see the milk:
Sprinkle on a bit more Parmesan, then cover your pan tightly with aluminum foil.
Place the casserole dish in the oven and bake for 1 hour.
Remove the foil and bake for an additional 30 minutes, or until everything is brown and bubbly: