Dauphinois-style kohlrabi gratin


  • 600 g kohlrabi
  • 1 clove of garlic
  • 1 liter of milk
  • 80 g grated Comté cheese
  • 25 cl of liquid cream
  • 1 pinch of grated nutmeg
  • 30 g butter + a little


  1. Peel and finely chop the garlic clove. Peel the kohlrabi and slice it into thin slices using a mandolin.

  2. Place the chopped garlic and the kohlrabi strips in a frying pan, add the milk, add salt and pepper, then cook over low heat for 15 minutes. The cabbage strips should be tender.

  3. Preheat the oven to 200°/th.6-7. Then drain and place the strips in a buttered gratin dish, adding the Comté. Drizzle with liquid cream, sprinkle with nutmeg and spread the butter cut into small cubes on top. Bake for 35 minutes.

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