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. Source: EatingWell Magazine, October 2019

Breana Killeen
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Ingredients

Directions

  • 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.

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  • 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.

Tips

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

Nutrition Facts

163 calories; 6.5 g total fat; 21 mg cholesterol; 300 mg sodium. 19.2 g carbohydrates; 9.3 g protein; Full Nutrition