Kohlrabi Gratin

Kohlrabi Gratin

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From: EatingWell Magazine, October 2019

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.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 3 pounds kohlrabi (6-7 medium), peeled and cut into ⅛-inch slices
  • 1 tablespoon butter
  • 1 large leek, sliced
  • 1⅓ cups low-fat milk, divided
  • 3 tablespoons all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • Pinch of freshly grated nutmeg
  • 1 cup shredded Gruyère cheese
  • ⅓ cup fresh whole-wheat breadcrumbs, toasted


  • Prep

  • Ready In

  1. Preheat oven to 400°F. Put a large pot of water on to boil. Coat an 8-inch-square baking dish with cooking spray.
  2. Cook kohlrabi in the boiling water until tender, about 10 minutes. Drain.
  3. 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.
  4. 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 thickens, 2 to 3 minutes. Remove from heat and stir in salt, pepper and nutmeg.
  5. Arrange ⅓ of the kohlrabi in the prepared pan. Top with half the leek and ⅓ cup each cream sauce and cheese. Repeat with another layer of kohlrabi, the remaining leek and ⅓ cup each cream sauce and cheese. Top with the remaining kohlrabi and sauce. Sprinkle with the remaining ⅓ cup cheese and breadcrumbs.
  6. 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 information

  • Serving size: ½ cup
  • Per serving: 163 calories; 6 g fat(4 g sat); 7 g fiber; 19 g carbohydrates; 9 g protein; 46 mcg folate; 21 mg cholesterol; 7 g sugars; 0 g added sugars; 499 IU vitamin A; 107 mg vitamin C; 236 mg calcium; 1 mg iron; 300 mg sodium; 692 mg potassium
  • Nutrition Bonus: Vitamin C (178% daily value), Calcium (24% dv)
  • Carbohydrate Servings:
  • Exchanges: 2½ vegetable, ½ fat, ½ high-fat protein, ½ starch

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