Kohlrabi Gorgonzola Gratin

If you know kohlrabi mainly as a salad or side dish or you simply nibble it plain and raw, then it's about time to change that. The preparation of this kohlrabi gratin is really easy, but of course you first have to peel the kohlrabi and then cut it into thin slices. I boiled them in a pot of salted water for a few minutes before layering them like a roof tile into a greased casserole and baked at very hight temperature for 15 minutes. You can also bake them without boiling them first, but then you need to cook them longer with lower oven temperature.


1 tbsp Butter 1 kg Small kohlrabis Sea salt 200 g Whipping cream 300 g Gorgonzola Freshly ground pepper Freshly grated nutmeg 1 tbsp Lemon juice 1-2 tsp Thyme leaves 1 tbsp Chopped parsley

Preheat the oven to 220C/430F. Grease a casserole dish with butter. Set aside.
Peel the kohlrabis, cut into 1-2mm thin slices and cook in a pot of boiling salted water for 5 minutes, remove and drain.
Arrange the kohlrabi slices in layers into the prepared baking dish.
Bring the cream to a gentle simmer. Add the chopped Gorgonzola and melt while stirring. Season the sauce with freshly milled pepper, nutmeg and lemon juice.
Scatter the thyme leaves on top of the kohlrabi slices. Pour over the sauce and bake in the preheated oven for 15-20 minutes. Serve sprinkled with chopped parsley leaves.

21 comments:

Tom 21/12/24 12:29: ...this looks delicious.
ellie 21/12/24 13:21: Such a comfort dish this time of year that many of us can never get too! Thanks so much!
Caitlin'nMegan 21/12/24 13:22: So beautiful and yummy! Hope you are having a great weekend of holiday cheer!
David M. Gascoigne, 21/12/24 13:33: I love all the ingredients, so put them all together and it’s bound to be good!
DEZMOND 21/12/24 13:59: I had a cat called Gorgonzola once.
My name is Erika. 21/12/24 14:42: That first photo made it look more like a soup. but it is a gratin. It looks delicious. Happy weekend Angie.
Anonymous 21/12/24 15:01: Any dish with Gorgonzola and cream must be delicious. Karen (Back Road Journal)
eileeninmd 21/12/24 16:07: Looks and sounds delicious, thanks for sharing.
Have a great weekend.
JoAnna 21/12/24 18:12: Very interesting dish, Angie, greetings!
Lucimar da Silva Moreira 21/12/24 19:28: Angies é de dá água na boca é sempre bom mudar, bjs.
DeniseinVA 21/12/24 20:01: Oh yum! Looks incredible, thanks Angie :)
Bill 21/12/24 20:28: Sounds and looks delicious.
roentare 21/12/24 22:14: This is a great recipe
Norma2 21/12/24 23:06: Angie, Gorgonzola and cream perfect ingredients for a delicious gratin that can cover any vegetable
Citu 21/12/24 23:32: Se ve muy rico. Tomó nota. te mando un beso.
Cooking Julia 21/12/24 23:56: This gratin looks delicious Angie.
Brian's Home Blog 22/12/24 00:34: WOW, that looks so darn good!
Balvinder 22/12/24 03:10: This recipe sounds delicious! I have only recently started eating (steamed) kohlrabi and love it. Would give your recipe a try.
Eha Carr 22/12/24 03:13: Remember loving kohlrabi as a child back in Europe - it was probably my favourite vegetable. Here Down Under I have only rarely seen it at the supermarkets - or perhaps I have not known where to look :) ! Like the use of the gorgonzola and, of course, the thyme .
Anonymous 22/12/24 05:32: I really want to try this, but may have to substitute potatoes for kohlrabi which we don't often get here.
Tandy | Lavender and Lime https://tandysinclair.com
Margaret D 22/12/24 07:16: Looks good and would be great, Angie.