Kohlrabi & Potato Gratin
1 small garlic clove, finely chopped
2 cups half-and-half
2 medium potatoes, peeled
1 to 2 kohlrabi, peeled
1 cup grated Gruyere or extra sharp cheddar cheese
Salt and freshly ground black pepper
1 teaspoon grated nutmeg
Preheat oven to 375 degrees F. Butter a baking dish. Crush the garlic clove into a fine paste with the side of a knife and combine it in a saucepan with the milk and cream. Slice potatoes into 3/16-inch thick rounds. Cut kohlrabi in half and then slice into rounds of the same thickness as the potatoes.
Bring the cream mixture to a simmer. Place potato and kohlrabi slices in alternating layers in the baking dish, sprinkling each layer with some of the cheese, the milk and cream mixture, salt, pepper and nutmeg. There should be two layers of potatoes and two layers of kohlrabi. Reserve ¼ of the cheese to sprinkle over the top.
Bake for 1 hour or more, until the top is golden brown and the vegetables are easily penetrated with a paring knife.
Serves 6 to 8.
From www.greensgrow.org.