Kohlrabi & Ham Gratin

3 Reviews
From: EatingWell Magazine May/June 2009

If you haven't tried kohlrabi, which tastes like a mild, sweet turnip, this gratin is an excellent place to start—after all, what doesn't taste good with cheese sauce on it? Kohlrabi that are less than 3 inches in diameter will give you the most tender results.

Ingredients 6 servings

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  • 3 pounds kohlrabi , (5-6 medium), trimmed, peeled and thinly sliced
  • 1 1/3 cups low-fat milk, divided
  • 3 tablespoons all-purpose flour
  • 1/2 cup thinly sliced smoked ham, cut into strips
  • 1/4 cup shredded sharp Cheddar cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black or white pepper
  • Pinch of freshly grated nutmeg
  • 1/3 cup fresh breadcrumbs, preferably whole-wheat (see Tip)

Preparation

  • Active

  • Ready In

  1. Preheat oven to 400 °F. Put a large pot of water on to boil. Coat a 1 1/2-quart gratin dish or similar-size shallow baking dish with cooking spray.
  2. Cook kohlrabi in the boiling water until tender, 20 to 25 minutes. Drain.
  3. Heat 1 cup milk in a small saucepan over medium heat until steaming. Whisk flour and the remaining 1/3 cup milk in a small bowl to make a smooth paste; stir into the hot milk and cook, whisking constantly, until the sauce bubbles and thickens, 2 to 3 minutes. Remove the pan from the heat and stir in ham and cheese. Season with salt, pepper and nutmeg.
  4. Distribute the cooked kohlrabi in the prepared dish. Pour the cheese sauce over the top, spreading evenly. Sprinkle with breadcrumbs.
  5. Bake the gratin until bubbling and golden on top, 30 to 40 minutes.
  • Make Ahead Tip: Prepare through Step 4; cover and refrigerate for up to 1 day.
  • Tip: To make fresh breadcrumbs, trim crusts from firm whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup fresh crumbs.

Nutrition information

  • Per serving: 138 calories; 3 g fat(1 g sat); 9 g fiber; 22 g carbohydrates; 9 g protein; 42 mcg folate; 13 mg cholesterol; 9 g sugars; 0 g added sugars; 235 IU vitamin A; 141 mg vitamin C; 162 mg calcium; 1 mg iron; 386 mg sodium; 896 mg potassium
  • Nutrition Bonus: Vitamin C (230% daily value), Potassium (23% dv), Calcium (16% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 1/2 reduced fat milk

Reviews 3

March 10, 2011
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By: EatingWell User
So Sad I was so sad about this recipe. I had gotten some gorgeous kohlrabi from my farm share; cleaned and sliced it with a mandolin, cooked the kohlrabi, made up the casserole and then baked it. It was very bland and the kohlrabi almost got somewhat rubbery after the baking. Up until the baking point the sliced kohlrabi was delicious. I got one serving down but no one is looking forward to the rest. Pros: Uses lots of veggies, low cal Cons: Very labor intensive and bland
September 29, 2010
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By: EatingWell User
We loved this recipe. We made it several times for company and they always ask for the recipe. It is a lot like scalloped potatoes and ham but with better flavor. My husband says I don't ever have to make it with potatoes again. The only thing I changed was adding more cheese. Otherwise, perfect.
September 29, 2010
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By: EatingWell User
It is awesome. My husband says he will never eat scalloped potatoes and ham again. He says this is far better and I agree. We made it several times for company and they always ask for the recipe.