Kohlrabi Casserole

Looking for a new way to enjoy kohlrabi? This creamy, comforting kohlrabi casserole might just become your next favorite side dish—or even the main event on a cozy evening. With layers of tender kohlrabi slices baked in a cheesy, garlicky sauce, it’s hearty, flavorful, and a fun twist on more traditional vegetable bakes like potato or zucchini casseroles. Whether you’re working with a garden haul or picked up a few kohlrabi bulbs on a whim, this dish is a great way to let their subtle sweetness and satisfying crunch shine.

Kohlrabi isn’t always the star of the show—it’s one of those vegetables that tends to fly under the radar. But once you get familiar with it, you’ll wonder why it took so long to give it a regular spot in your kitchen. It has a mild, slightly peppery flavor (kind of like broccoli stems or cabbage hearts) and holds up beautifully in baked dishes, absorbing all the creamy goodness from sauces and seasonings without turning to mush.

This casserole leans into that tenderness by slicing the kohlrabi thin—like you would for scalloped potatoes—and layering it with a simple homemade cheese sauce. It’s the kind of dish that feels rich and indulgent but still veggie-forward. You can dress it up with fresh herbs or keep it classic with just a hint of garlic, nutmeg, and sharp cheese for depth.

What I love most is how adaptable it is. Serve it as a side with roasted chicken or grilled sausages, or enjoy it solo with a crisp salad for a lighter dinner. It’s also a fantastic way to introduce kohlrabi to anyone who’s new to it—the cheesy, golden top is hard to resist, even for picky eaters.

Why You’ll Love It

• Creamy, cheesy, and comforting – This casserole hits all the right notes if you’re craving something warm and satisfying. The sauce is velvety and packed with flavor, making it hard to stop at just one scoop.
• A fun twist on classic casseroles – Tired of potato bakes or zucchini gratins? Kohlrabi brings a refreshing change with its slightly sweet, mild flavor and tender bite.
• Great for make-ahead meals – You can prep this casserole in advance and simply pop it in the oven when you’re ready. It reheats beautifully, too.
• Easy to customize – Add in onions, bacon bits, fresh herbs, or even a layer of breadcrumbs on top for extra crunch. It’s flexible and foolproof.
• A delicious way to use up garden kohlrabi – If you’ve got a bunch of kohlrabi lying around and aren’t sure what to do with it, this is the perfect recipe to put it to good use.

Ingredient List

For the Casserole:

• 2 medium kohlrabi bulbs, peeled and thinly sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil or butter (for sautéing)

For the Cheese Sauce:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 ½ cups whole milk (or half-and-half for extra richness)
• 1 cup shredded sharp cheddar cheese
• ¼ cup grated Parmesan cheese
• ¼ teaspoon ground nutmeg
• Salt and black pepper, to taste

For the Topping:

• ½ cup shredded mozzarella (optional, for extra melty top)
• ¼ cup breadcrumbs (optional, for a crispy finish)
• Fresh parsley or chives, chopped (for garnish)

Ingredient Notes

• Kohlrabi: Choose bulbs that are firm and about the size of a tennis ball—larger ones can be woody inside.
• Cheddar cheese: I usually go for sharp cheddar for a bold flavor. White or yellow cheddar both work.
• Parmesan: Don’t skip this! It adds a salty, nutty layer that deepens the overall taste.
• Milk: Whole milk makes the sauce creamy without being too heavy, but you can sub in half-and-half or even plant-based milk if needed.
• Nutmeg: Just a pinch adds a subtle warmth—especially good in creamy sauces like this.
• Breadcrumbs: Totally optional, but they add a nice crunchy texture on top if you like contrast. I prefer using panko for extra crispiness.

Kitchen Equipment Needed

• Sharp knife or mandoline – For slicing the kohlrabi evenly and thinly. I love using a mandoline for super quick, uniform slices.
• Cutting board – To safely prep your veggies and keep your counter clean.
• Medium saucepan – For making the cheese sauce from scratch.
• Whisk – Helps create a smooth, lump-free sauce.
• Sauté pan or skillet – To gently cook the onions and garlic before layering them into the casserole.
• 8×8 or similar baking dish – Perfect size for this amount of ingredients. If you’re doubling the recipe, use a 9×13.
• Oven mitts – Always helpful when pulling a hot bubbling dish from the oven!
• Cheese grater – Freshly grated cheese melts better than pre-shredded. I swear by my box grater—it’s simple but does the job.

Instructions

1. Preheat the oven and prep your dish

• Preheat your oven to 375°F (190°C).
• Lightly grease an 8×8-inch baking dish with butter or nonstick spray. This helps prevent sticking and makes cleanup easier.

2. Slice the kohlrabi

• Peel the kohlrabi using a vegetable peeler or a small paring knife.
• Slice into thin rounds—about 1/8 inch thick. You can use a mandoline slicer for even slices (which cook more evenly and look prettier in layers).

Pro Tip: If the kohlrabi bulbs are especially thick, cut the slices in half-moons for better layering.

3. Sauté the aromatics

• In a small skillet, heat 1 tablespoon of olive oil or butter over medium heat.
• Add the chopped onion and cook for 3–4 minutes until soft and translucent.
• Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
• Remove from heat and set aside.

4. Make the cheese sauce

• In a medium saucepan, melt 2 tablespoons of butter over medium heat.
• Once melted, whisk in the 2 tablespoons of flour to form a roux. Cook for 1 minute, whisking constantly.

Pro Tip: Whisk continuously to prevent lumps and ensure a smooth, creamy base.

• Slowly pour in the milk while whisking. Continue to cook for 3–5 minutes until the mixture thickens slightly and coats the back of a spoon.
• Stir in the shredded cheddar, Parmesan, salt, pepper, and a pinch of nutmeg. Stir until cheese is fully melted and sauce is smooth.
• Taste and adjust seasoning if needed. Remove from heat.

5. Layer the casserole

• Spread a thin layer of cheese sauce on the bottom of the prepared baking dish.
• Add a layer of sliced kohlrabi, slightly overlapping the slices.
• Sprinkle over some of the sautéed onion and garlic.
• Spoon a bit of the cheese sauce over the top.
• Repeat the layering—kohlrabi, onion mixture, cheese sauce—until all the ingredients are used up. Finish with a generous layer of cheese sauce on top.

Pro Tip: Try to keep your layers even so everything bakes uniformly and each bite has a good mix of flavor.

6. Add toppings

• If using, sprinkle the top with shredded mozzarella for an extra melty finish.
• Add a thin layer of breadcrumbs for a crispy topping.

7. Bake

• Cover loosely with foil and bake for 25 minutes.
• Remove the foil and bake uncovered for another 15–20 minutes, or until the top is golden and bubbling and the kohlrabi is fork-tender.

Pro Tip: If the top isn’t browning enough, broil for the last 2–3 minutes—but watch closely!

8. Rest and garnish

• Let the casserole rest for 5–10 minutes before serving. This helps the sauce thicken slightly and makes slicing easier.
• Garnish with fresh parsley or chives for a pop of color and freshness.

Tips and Tricks for Success

• Use a mandoline for even slices – This ensures the kohlrabi cooks evenly and looks great in layers. Uneven pieces may stay too firm or overcook.
• Season each layer lightly – Sprinkle a little salt and pepper between layers to keep the flavor balanced throughout.
• Don’t rush the sauce – Let it thicken properly before adding the cheese. If it’s too thin, the casserole can turn out watery.
• Rest before serving – Allowing the casserole to cool for 5–10 minutes after baking helps it set and slice more cleanly.
• Double for a crowd – This recipe is easily doubled in a 9×13-inch dish—just increase baking time by about 10–15 minutes.

Ingredient Substitutions and Variations

• Cheese options – Swap cheddar for Gruyère, fontina, or a mix for a more gourmet twist.
• Milk alternatives – Use unsweetened oat or almond milk for a dairy-light version. It won’t be quite as creamy but still delicious.
• Add protein – Stir in cooked, crumbled bacon, diced ham, or shredded rotisserie chicken to make it a full meal.
• Go gluten-free – Use a 1:1 gluten-free flour blend in the roux and gluten-free breadcrumbs for the topping.
• Extra veggies – Layer in thin slices of zucchini, sweet potato, or parsnip for more color and flavor. Just keep slices uniform in thickness for even cooking.

Serving Suggestions

• As a cozy side dish – Serve it alongside roasted chicken or grilled sausages for a hearty, satisfying dinner. It pairs especially well with simple proteins.
• With a fresh salad – I love enjoying this casserole with a crisp green salad tossed in a lemony vinaigrette—it cuts through the richness beautifully.
• Next to a bowl of soup – Try it with tomato basil soup or a light broth-based veggie soup for a warming, comfort-packed meal.
• As a brunch option – Add it to a brunch spread with scrambled eggs, fruit, and toast for something unexpected and filling.
• Solo with crusty bread – Honestly, sometimes I eat this on its own with a thick slice of sourdough to soak up all that cheesy sauce—so good!

Storage and Reheating Instructions

• To store – Let the casserole cool completely, then cover tightly or transfer to an airtight container. Store in the fridge for up to 4 days.
• To freeze – You can freeze the fully baked casserole. Wrap well with plastic wrap and foil, and store for up to 2 months. Thaw overnight in the fridge before reheating.
• To reheat in the oven – Cover with foil and bake at 350°F (175°C) for about 20–25 minutes until warmed through. Uncover for the last few minutes to crisp up the top.
• To reheat in the microwave – Place a portion on a microwave-safe plate, cover loosely, and heat for 2–3 minutes, checking halfway.
• Freshen it up – Add a sprinkle of fresh herbs or a little extra cheese before reheating to bring the flavor back to life.

Frequently Asked Questions

Can I make this casserole ahead of time?

Absolutely! You can assemble the casserole a day in advance, cover it tightly, and store it in the fridge. Just pop it in the oven when you’re ready to bake—add an extra 5–10 minutes of baking time if it’s going in cold.

Do I need to boil the kohlrabi first?

Nope, there’s no need to pre-boil! As long as you slice it thinly (about 1/8 inch), it will bake up tender in the oven. Just be sure not to cut it too thick.

What’s the best cheese to use?

Sharp cheddar is my go-to, but Gruyère, Swiss, or a blend of cheeses would be amazing too. Just aim for something that melts well and has good flavor.

Can I make it dairy-free?

Yes! Use plant-based butter, a non-dairy milk like unsweetened almond or oat, and your favorite dairy-free cheese. It won’t be quite as creamy, but it’s still delicious.

Is kohlrabi low-carb?

Yes! It’s much lower in carbs than potatoes, which makes this casserole a great option if you’re watching carbs but still want something comforting.

What can I use instead of kohlrabi?

Turnips or rutabagas are great swaps with similar texture. You could also mix in some thinly sliced potatoes or zucchini for variety.

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Did you try this recipe? Let me know in the comments how it turned out!

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