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.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2009


Recipe Summary

1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Put a large pot of water on to boil. Coat a 1 1/2-quart gratin dish or similar-size shallow baking dish with cooking spray.

  • Cook kohlrabi in the boiling water until tender, 20 to 25 minutes. Drain.

  • 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 bubbles and thickens, 2 to 3 minutes. Remove the pan from the heat and stir in ham and cheese. Season with salt, pepper and nutmeg.

  • Distribute the cooked kohlrabi in the prepared dish. Pour the cheese sauce over the top, spreading evenly. Sprinkle with breadcrumbs.

  • Bake the gratin until bubbling and golden on top, 30 to 40 minutes.


Make Ahead Tip: Prepare through Step 4; cover and refrigerate for up to 1 day.

Tip: To make fresh breadcrumbs, trim crusts from firm whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup fresh crumbs.

Nutrition Facts

138 calories; protein 9.3g; carbohydrates 22g; dietary fiber 8.6g; sugars 9.2g; fat 2.8g; saturated fat 1.4g; cholesterol 12.5mg; vitamin a iu 235.1IU; vitamin c 140.6mg; folate 42.2mcg; calcium 162.5mg; iron 1.3mg; magnesium 54.8mg; potassium 895.6mg; sodium 386.3mg; thiamin 0.2mg.

Reviews (1)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
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. Read More
Rating: 1 stars
So Sad 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. Pros: Uses lots of veggies low cal Cons: Very labor intensive and bland Read More
Rating: 5 stars
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. Read More