Kohlrabi Potato Gratin, Oh My!

I mentioned already that the fabulous people of Driftless Organics include a newsletter with each CSA box, but I may not have outlined the contents of said newsletter. The first box of the year included a kind of welcome letter, along with a helpful feature on how to flatten the nifty wax coated boxes the veggies come in so that they can be re-used. There is also a brief description of each vegetable included, along with some quick suggestions about how to store them, how to prepare them, or what to match them up with (you know – eat the arugula in five days or less; store the potatoes in a cool dark space; use the green garlic as you would any garlic, but more generously, as it is quite mild). And, last but certainly not least, there is always a recipe or two to help with the most challenging vegetables in the box. This time, that recipe was for the kohlrabi (and also the potatoes and green garlic). I halved it, and discovered that it made a good companion to the meatloaf I made. Matched up with some of my homemade dressing on spinach, I had quite a meal! (If you are noticing that the dressing and the meatloaf are from over a week ago, you're on to me. I wrote this post and forgot to.. well.. post it.)

Kohlrabi Potato Gratin

(serves 3-4 people)

3-4 medium potatoes, whole, unpeeled

2 medium kohlrabi bulbs, whole, peeled

green leaves from the kohlrabi bulbs, stems removed

1 cup green garlic (white and green parts), rinsed well and coarsely chopped

1 cup half & half

2/3 cup shredded/crumbled cheese (I used blue cheese - yum!)

1/2 tsp each of salt, pepper, and nutmeg

2 Tbsp butter

1/4 cup bread crumbs

Preheat oven to 350 degrees.

In medium saucepan with lid, boil whole potatoes and the peeled, whole kohlrabi bulbs for 7-8 minutes, until tender but not soft. Drain into a colander.

Chiffonade de-stemmed kohlrabi leaves (make a pile of flat leaves, roll them up into a log, and slice thinly) and place into the potato/kohlrabi pan with about an inch of fresh water. Bring to boil with the lid and steam for about 2 minutes. Drain.

Cut potatoes and kohlrabi bulbs in half the long way and slice thinly.

Mix together the chopped green garlic, half & half, and the cheese, along with the salt, pepper, and nutmeg.

Put butter in an oven safe pan and place in the hot oven for a couple minutes. Remove and swirl the melted butter to coat. Put half of the potato and kohlrabi slices in the bottom of the pan, lying flat. Spoon 1/3 of the seasoned cream and cheese mixture. Top with another layer of veggies and another layer of cream and cheese. Repeat. Sprinkle with bread crumbs, cover with tin foil, and bake for 20 minutes. Remove foil and bake another 20 minutes, until brown on top and bubbly on the edges. Let sit for about 10 minutes before serving.