I was so sad about this recipe. I had gotten some gorgeous kohlrabi from my farm share; cleaned and sliced it with a mandolin, cooked the kohlrabi, made up the casserole and then baked it. It was very bland and the kohlrabi almost got somewhat rubbery after the baking. Up until the baking point the sliced kohlrabi was delicious. I got one serving down but no one is looking forward to the rest.
Kohlrabi & Ham Gratin
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 Reviews for Kohlrabi & Ham Gratin
We loved this recipe. We made it several times for company and they always ask for the recipe. It is a lot like scalloped potatoes and ham but with better flavor. My husband says I don't ever have to make it with potatoes again. The only thing I changed was adding more cheese. Otherwise, perfect.
It is awesome. My husband says he will never eat scalloped potatoes and ham again. He says this is far better and I agree. We made it several times for company and they always ask for the recipe.
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