Kohlrabi and potato gratin with lemon thyme
Kohlrabi is really versatile: grate or slice it raw for salads, steam or boil and toss in butter and herbs or vinaigrette, stir-fry, or add to soups and stews. It pairs well with herbs and citrus flavours so adding lemon thyme really lifts this dish. Serve as a side, or with a green salad as a main course.
Ingredients
- small knob of butter for greasing
- 200ml double cream
- 100ml milk
- 2 sprigs lemon thyme, leaves only
- 2 garlic cloves, crushed
- 500g potatoes, peeled and very finely sliced
- 1 large kohlrabi (about 450-500g), peeled and very finely sliced
- 3 tbsp Parmesan, grated
- salt and pepper
Method
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Step 1
Preheat oven to 180°C/Gas 4. Grease a gratin or baking dish with a little butter.
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Step 2
Put the cream, milk, lemon thyme and garlic in a pan and heat until steaming. Turn off the heat and leave to infuse for 15 minutes.
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Step 3
Layer the potato and kohl rabi in the gratin dish, seasoning each layer.
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Step 4
Pour over the infused cream. Cover with foil and bake for 1–1½ hours, until the veg is just tender (this will depend on how thinly you've sliced the veg).
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Step 5
Remove the foil and scatter over the Parmesan. Bake until golden.