With layers of soft, buttery leeks and tender-crisp kohlrabi, this is not your grandma's gratin--it's better. Use a mandoline for the most even slices of kohlrabi. Serve this healthy side dish in place of potato gratin with roast chicken or pork for a satisfying dinner.

Breana Killeen
Source: EatingWell Magazine, October 2019


Recipe Summary

30 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Put a large pot of water on to boil. Coat an 8-inch-square baking dish with cooking spray.

  • Cook kohlrabi in the boiling water until tender, about 10 minutes. Drain.

  • Meanwhile, melt butter in a small skillet over medium heat. Add leek and cook, stirring occasionally, until softened but not browned, about 5 minutes. Remove from heat.

  • Heat 1 cup milk in a small saucepan over medium heat until steaming. Whisk flour and the remaining 1/3 cup milk in a small bowl to make a smooth paste; stir into the hot milk and cook, whisking constantly, until the sauce thickens, 2 to 3 minutes. Remove from heat and stir in salt, pepper and nutmeg.

  • Arrange 1/3 of the kohlrabi in the prepared pan. Top with half the leek and 1/3 cup each cream sauce and cheese. Repeat with another layer of kohlrabi, the remaining leek and 1/3 cup each cream sauce and cheese. Top with the remaining kohlrabi and sauce. Sprinkle with the remaining 1/3 cup cheese and breadcrumbs.

  • Bake until bubbling and golden on top, 25 to 30 minutes. Let cool for 5 minutes before serving.


To make ahead: Prepare through Step 5; cover and refrigerate for up to 1 day.

Nutrition Facts

163 calories; protein 9.3g 19% DV; carbohydrates 19.2g 6% DV; exchange other carbs 1.5; dietary fiber 6.9g 28% DV; sugars 6.9g; fat 6.5g 10% DV; saturated fat 3.7g 19% DV; cholesterol 20.7mg 7% DV; vitamin a iu 499IU 10% DV; vitamin c 106.8mg 178% DV; folate 46.3mcg 12% DV; calcium 235.9mg 24% DV; iron 1.3mg 7% DV; magnesium 45.6mg 16% DV; potassium 691.7mg 19% DV; sodium 300.5mg 12% DV.