Kohlrabi au Gratin

Kohlrabi au Gratin

5 from 1 vote
Recipe by Steve @ SeriousKetoCourse: Salads & Side DishesDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

1

hour 
Calories

223

kcal
Total Carbs

7

grams
Net carbs

6

grams
Fat

19

grams
Protein

8

grams

In 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.

Tools used in this recipe/video:

One Comment

  1. 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.

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