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Kohlrabi & Ham Gratin

  • 25 m
  • 1 h 30 m
EatingWell Test Kitchen
“If you haven't tried kohlrabi, which tastes like a mild, sweet turnip, this gratin is an excellent place to start—after all, what doesn't taste good with cheese sauce on it? Kohlrabi that are less than 3 inches in diameter will give you the most tender results.”


    • 3 pounds kohlrabi , (5-6 medium), trimmed, peeled and thinly sliced
    • 1⅓ cups low-fat milk, divided
    • 3 tablespoons all-purpose flour
    • ½ cup thinly sliced smoked ham, cut into strips
    • ¼ cup shredded sharp Cheddar cheese
    • ½ teaspoon salt
    • ¼ teaspoon freshly ground black or white pepper
    • Pinch of freshly grated nutmeg
    • ⅓ cup fresh breadcrumbs, preferably whole-wheat (see Tip)


  • 1 Preheat oven to 400°F. Put a large pot of water on to boil. Coat a 1½-quart gratin dish or similar-size shallow baking dish with cooking spray.
  • 2 Cook kohlrabi in the boiling water until tender, 20 to 25 minutes. Drain.
  • 3 Heat 1 cup milk in a small saucepan over medium heat until steaming. Whisk flour and the remaining ⅓ cup milk in a small bowl to make a smooth paste; stir into the hot milk and cook, whisking constantly, until the sauce bubbles and thickens, 2 to 3 minutes. Remove the pan from the heat and stir in ham and cheese. Season with salt, pepper and nutmeg.
  • 4 Distribute the cooked kohlrabi in the prepared dish. Pour the cheese sauce over the top, spreading evenly. Sprinkle with breadcrumbs.
  • 5 Bake the gratin until bubbling and golden on top, 30 to 40 minutes.
  • Make Ahead Tip: Prepare through Step 4; cover and refrigerate for up to 1 day.
  • Tip: To make fresh breadcrumbs, trim crusts from firm whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about ½ cup fresh crumbs.
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