Kohlrabi au Gratin
Course: Salads & Side DishesDifficulty: Easy
Servings
6
servingsPrep time
10
minutesCooking time
1
hourCalories
223
kcalTotal Carbs
7
gramsNet carbs
6
gramsFat
19
gramsProtein
8
gramsIn my ongoing quest to create traditionally potato based dishes with lower carb substitutes, I got the idea to create “au gratin potatoes” with kohlrabi. It turned out great. This recipe is also very easy to add additional seasoning or ingredients to. Bacon, onions and/or garlic come to mind…
Ingredients
1 lb kohlrabi, peeled and sliced thin
1/2 TB extra virgin olive oil
3 oz Parmesan, finely shredded
1 cup heavy whipping cream
1/2 tsp sea salt
1/4 tsp black pepper
Directions
- Peel and thinly slice 3-4 kohlrabi. I used 3 in the video below and had just under 1 pound of kohlrabi. A mandolin slicer works great for making quick, uniform slices.
- Brush a 8″x8″ cooking dish with olive oil, then layer the bottom of the dish with kohlrabi slices. Sprinkle with Parmesan, then drizzle with heavy whipping cream.
- Repeat this process for as many layers is necessary to use up all of your kohlrabi slices. For me, I got seven layers. At layer three, I added some fresh ground black pepper and a sprinkle of sea salt.
- On your final layer, brush the remaining heavy whipping cream on top of your slices. And a few more grinds of fresh black pepper and another pinch of sea salt, then top with your remaining Parmesan.
- Cook in a 350F degree oven for 60 minutes. If you want a gorgeous crispy top, turn on the broiler for the last 5 minutes. Allow to sit for at least 10 minutes before serving.
Recipe Video
Notes
- Serving size and nutritional info is based on 1/6th of a 8″x8″ pan.
100% delicious. Thank you for this recipe, my whole family truly loved this dish. I must say this was one of the best meals I’ve had in awhile and it will be made again for sure. I paired it with ground chicken formed into patties covered in pork rinds with marinara and a sprinkle of extra parmesan.
I wowed my potato addicts with this dish. Hubby had kicked and screamed when I told him I would be cutting carbs for all our meals and going keto. But, after carefully introducing savory, nutritious meals he is embracing the new way of eating!
I added crumbled uncured bacon and fresh chives before popping this in the oven and used freshly grated parmesan. The result… simply marvelous! My husband loved the texture and noted the slight sweet notes of the kohlrabi dish. It was first time for me eating this vegetable and I would describe the flavor reminiscent of a very mild carrot. My taste has shifted since keto and many veggies now taste a little sweet to me. Thanks for broadening my keto horizons.
This was amazing. I did add 1 small yellow onion sliced thinly on the mandolin. So good, and so much like potatoes!
Good stuff! Wouldn’t know the difference! Can this be made ahead of time and refrigerated?
I don’t see why not.
Thanks for the answer. Was worried about discoloration. Wanted to let you know wasn’t a problem. Kohlrabi was as white this morning as when I prepped it yesterday. So I’d say yes, this is a prep ahead dish. Last time I made it the kohlrabi still had a bit of a raw crunch. So going to give an extra thirty minutes.
Going to use a cheddar blend this time around. Hope I’m not sorry.
Thanks for the recipe and idea. I adapted as follows: sweated half a white onion and two garlic cloves in a medium pot, sliced the kohlrabi a bit thicker and cooked in 0.5 L thick cream /30% fat) for about 20-25 minutes, until liquid thickened. Then put the layers in gratin form, add grated cheese and at the end poured the remaining liquid in the gratin, making sure the top layer if fully covered, no cheese on top layer. oven for 35 minutes, convection same temp, until the top was crispy brown. no need for cheese on top layer.