Kohlrabi and squash gratin
Prep Time:
30 minutes
Cook Time:
45 minutes
Servings:
Ingredients
  • 2 tablespoon unsalted butter
  • 1 medium shallot, diced
  • 1 1/2 cup heavy cream
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon cayenne or other hot ground chile
  • 1 teaspoon kosher salt
  • 2 medium kohlrabi or turnips, peeled and sliced ¼-inch thick
  • 1 large or 2 medium baking potatoes, peeled and sliced ¼-inch thick
  • 1 medium winter squash, peeled, seeded, sliced ¼-inch thick (butternut, kabocha and unpeeled delicata are favorites)
  • 1/4 cup grated cheese (parmesan, romano, gruyere or a combination)
Directions
  1. Heat the butter in a large skillet over medium high heat; add the shallot.
  2. Cook until soft but not brown.
  3. Add the cream and seasonings; heat to a simmer.
  4. Add the kohlrabi, potatoes and squash; bring back to a simmer.
  5. Cook until the slices are slightly tender, about 3 minutes.
  6. Taste the liquid for seasoning, then transfer the entire contents of the pan to a 3-quart baking dish.
  7. Press down lightly and top with the cheese. (At this point you can hold the dish at room temp for 1 hour or refrigerate overnight.)
  8. When you are ready, bake in a 350 degree oven until bubbly, brown and the vegetables are tender when poked with a knife, 35-45 minutes.
  9. Allow to sit 5-10 minutes before serving.