Kohlrabi & Gruyère Gratin

📍 Where this dish comes from: Baden (Rhine plain)
Discover the history of this region →

This gratin takes kohlrabi — often eaten raw and overlooked in cooked applications — and reveals its extraordinary potential when slow-baked in a cream sauce with good Gruyère, a rich, deeply satisfying gratin that proves German vegetables deserve a centrepiece spot on the table. The kohlrabi softens to a silky tenderness while the cheese browns to a golden, bubbly crust. It pairs magnificently with any grilled meat and can easily stand alone as a vegetarian main.

What You’ll Need

Kohlrabi & Gruyère Gratin

Tender kohlrabi discs layered with a bubbling, golden Gruyère cream sauce.

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Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Course: Side Dish

Cuisine: German

Servings: 4 servings

Calories: 310kcal

Ingredients

• 4 medium kohlrabi peeled and thinly sliced
• 200 ml heavy cream
• 100 ml whole milk
• 150 g Gruyère grated
• 2 cloves garlic minced
• 1 tbsp butter
• Freshly grated nutmeg
• Salt and white pepper
• Fresh thyme leaves

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Instructions

• Preheat oven to 180°C. Butter a gratin dish.
• Heat cream, milk, garlic, nutmeg, salt, and pepper together until just simmering.
• Layer kohlrabi slices overlapping in the dish. Pour cream mixture over. Scatter thyme.
• Top with grated Gruyère. Dot surface with butter.
• Bake 50–60 min until kohlrabi is tender, cream is bubbling, and top is deep golden-brown.

Nutrition

Serving: 1serving | Calories: 310kcal | Protein: 12g | Fat: 26g | Fiber: 3g

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Health Benefits

• Kohlrabi provides glucosinolates and prebiotic fibre alongside notable vitamin C content.
• Gruèyre delivers calcium, phosphorus, and vitamin K2, nutrients important for bone density.
• Cream’s fat content contributes to satiety and helps deliver fat-soluble nutrients from the dish.