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“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.”
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
1Preheat oven to 400°F. Put a large pot of water on to boil. Coat an 8-inch-square baking dish with cooking spray.
2Cook kohlrabi in the boiling water until tender, about 10 minutes. Drain.
3Meanwhile, 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.
4Heat 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.
5Arrange 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.
6Bake 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.