Side Dish: France – Gratin De Chou-Rave (Kohlrabi Gratin)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Additional 5 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 1 / 3 lb (600 g) kohlrabi, peeled and thinly sliced
1 1 / 4 cup (300 ml) heavy cream
1 garlic clove, halved
3 1 / 2 oz (100–120 g) grated Gruyère or Emmental
1 / 4 tsp (1.25 ml) grated nutmeg
Salt to taste
Pepper to taste
1 tbsp (15 g) butter (for greasing)
Optional: 1–2 tbsp (15–30 ml) breadcrumbs for a crisp top

Show original ingredient measurements

1 1 / 3 lb / 600 g kohlrabi, peeled and thinly sliced
1 1 / 4 cup (300 ml) heavy cream
1 garlic clove, halved
3 1 / 2 oz / 100–120 g grated Gruyère or Emmental
1 / 4 tsp grated nutmeg
Salt to taste
Pepper to taste
1 tbsp (15 g) butter (for greasing)
Optional: 1–2 tbsp (15–30 ml) breadcrumbs for a crisp top

Instructions

1. Preheat oven to 190°C (375°F) and rub a baking dish with the cut garlic and butter.  
2. Arrange a layer of kohlrabi slices in the dish, season lightly, sprinkle a little cheese, and repeat until all slices are layered.  
3. Mix cream with nutmeg, salt, and pepper and pour evenly over the kohlrabi; press down gently to compact.  
4. Top with remaining cheese and breadcrumbs if using. Bake uncovered until kohlrabi is tender and top is golden, about 40–50 minutes.  
5. Let rest 5 minutes before serving.