Kohlrabi Gratin

If you’ve ever spotted a quirky-looking bulb with leafy stems at the farmer’s market and wondered what to do with it—congrats, you’ve just met kohlrabi. This under-the-radar veggie is part of the cabbage family, with a subtle sweetness and a gentle crunch that sits somewhere between broccoli stems and a crisp apple. While it’s often tossed raw into slaws or sliced for dipping, kohlrabi really shines when cooked—especially when you dress it up in a warm, cheesy gratin.

Kohlrabi gratin is comfort food with a twist. It’s creamy, rich, and golden on top, but with a slightly nutty, earthy flavor that makes it feel just a bit more refined than your average potato bake. Plus, it’s a great way to sneak in another veggie if you’re trying to mix things up from the usual rotation. This dish makes kohlrabi approachable even for the skeptics—trust me, one bite and you’ll be asking where this veggie has been all your life.

What I love about this gratin is that it works for so many occasions. It’s fancy enough to bring to a holiday table, yet simple enough to throw together on a weeknight when you’re craving something hearty. Serve it alongside roast chicken or grilled sausages, or let it be the main character with a fresh green salad on the side.

If you’ve got a few kohlrabi bulbs sitting in your fridge and no idea what to do with them, this is your sign. Thin slices layered with a creamy garlic sauce, melty cheese, and a golden crust? It’s rustic, satisfying, and an easy way to fall in love with a new vegetable.

Why You’ll Love It

• It’s a delicious twist on a classic: Think potato gratin but with a subtle, slightly sweet crunch from the kohlrabi—unexpected and totally addictive.
• Great way to use up extra kohlrabi: If you’re part of a CSA or love browsing the farmer’s market, this recipe is a perfect excuse to grab those bulbs you’ve been curious about.
• Cozy, creamy, and satisfying: Layers of tender kohlrabi bathed in a garlicky cream sauce and topped with melted cheese—what’s not to love?
• Impressive but easy: It looks fancy enough to serve at a dinner party, but it’s incredibly simple to prepare with just a few ingredients.
• Versatile for any meal: Serve it as a comforting side dish, a light vegetarian main, or even bring it to your next potluck—it fits in everywhere.

Ingredient List

For the Gratin

• 2 medium kohlrabi bulbs, peeled and thinly sliced
• 1 small onion, thinly sliced (optional but recommended)
• 1 cup heavy cream
• 1/2 cup whole milk
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg (optional)

For the Topping

• 1 cup shredded Gruyère cheese (or Swiss)
• 1/4 cup grated Parmesan cheese
• 1/2 cup breadcrumbs (optional, for extra crunch)
• 1 tablespoon butter (for greasing the dish or dotting on top)

Ingredient Notes

• Kohlrabi: Choose firm, smooth bulbs without any cracks. If they come with greens, save them for stir-fries or soups!
• Gruyère cheese: I love using Gruyère for its nutty flavor—it melts beautifully and gives the gratin a slightly rich depth.
• Parmesan: Don’t skip this! It adds a salty, savory punch that ties everything together.
• Nutmeg: Just a pinch brings warmth to the cream—especially nice in cooler months.
• Breadcrumbs: Totally optional, but they add a golden, crispy topping. Panko works well for extra crunch.
• Onion: Not traditional in every gratin, but I find it adds a sweet and savory layer that pairs really well with the kohlrabi.

Kitchen Equipment Needed

• Mandoline slicer or sharp knife – For getting those kohlrabi slices nice and thin (even slices help it cook evenly). I love using my OXO mandoline for quick prep.
• Cutting board + vegetable peeler – To peel and prep the kohlrabi bulbs easily.
• Medium saucepan – For warming the cream, milk, garlic, and seasonings together.
• Mixing bowl – To toss your sliced kohlrabi with the sauce before layering.
• Oven-safe baking dish (8×8 or similar) – Your gratin’s home! A ceramic or glass dish works beautifully for even baking.
• Aluminum foil – To tent over the dish for the first part of baking so the top doesn’t brown too quickly.
• Cheese grater – Freshly grated cheese melts better and gives the gratin a smoother texture.

Instructions

Step 1: Prep the kohlrabi and other ingredients

• Peel the kohlrabi bulbs using a vegetable peeler or paring knife. Trim off any tough ends.
• Slice the kohlrabi as thinly as possible—about 1/8-inch thick. A mandoline slicer works great here for even slices.
• Thinly slice the onion if you’re using it, and mince the garlic.

Pro Tip: Uniform slices help the gratin cook evenly and look more polished when served.

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Step 2: Make the creamy sauce

• In a medium saucepan, combine the heavy cream, milk, minced garlic, salt, pepper, and nutmeg.
• Warm the mixture over medium heat, stirring occasionally until it’s just starting to simmer (don’t let it boil). Remove from heat.

Pro Tip: Warming the cream mixture ahead helps it absorb better into the kohlrabi and shortens overall baking time.

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Step 3: Assemble the gratin

• Lightly grease your baking dish with butter.
• Add a layer of sliced kohlrabi at the bottom of the dish, overlapping slightly like you would with scalloped potatoes.
• Sprinkle a few slices of onion over the kohlrabi layer.
• Pour a bit of the warm cream mixture over the top—just enough to moisten the layer.
• Sprinkle a little Gruyère and Parmesan cheese.
• Repeat the layering process until all the kohlrabi is used up, finishing with cheese on top.
• If using breadcrumbs, sprinkle them over the final cheese layer for extra crunch. Dot the top with small bits of butter.

Pro Tip: Gently press down on the layers as you go to make sure the sauce and cheese are evenly distributed and there are no big air pockets.

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Step 4: Bake

• Preheat your oven to 375°F (190°C).
• Cover the baking dish loosely with foil and bake for 30 minutes.
• After 30 minutes, remove the foil and continue baking for another 20–25 minutes, or until the top is golden and bubbly, and a knife slides easily through the kohlrabi.

Pro Tip: If the top isn’t browning enough, switch the oven to broil for the last 2–3 minutes—but keep a close eye to prevent burning.

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Step 5: Cool and serve

• Let the gratin cool for about 10–15 minutes before serving. This helps the creamy layers set and makes it easier to slice.

Pro Tip: Resting the gratin slightly enhances the flavor and texture—plus, no burnt tongues!

Tips and Tricks for Success

• Use a mandoline for even slices: It’s the easiest way to get those thin, uniform pieces that cook through perfectly and look extra elegant.
• Warm the sauce before pouring: This helps the kohlrabi start softening even before it hits the oven, reducing total bake time.
• Layer cheese evenly between slices: Don’t pile all the cheese on top—adding some between layers makes each bite rich and flavorful.
• Tent with foil at first: This prevents the cheese from over-browning before the kohlrabi has fully cooked.
• Let it rest before slicing: Giving it 10–15 minutes to cool slightly helps the layers firm up, making serving cleaner and easier.

Ingredient Substitutions and Variations

• Swap kohlrabi with turnips or rutabaga: If you can’t find kohlrabi, these are great alternatives with a similar texture.
• Use potatoes for a mix: Combine kohlrabi with thinly sliced Yukon Gold potatoes for a more familiar base with a twist.
• Try different cheeses: Gruyère is classic, but sharp cheddar, fontina, or even smoked gouda all work beautifully.
• Make it dairy-free: Use full-fat coconut milk instead of cream and a dairy-free cheese alternative for a plant-based version.
• Add herbs: Fresh thyme, rosemary, or even chives can be layered in for a little extra aroma and complexity.

Serving Suggestions

• Pair it with roasted chicken or grilled sausages for a cozy, comforting dinner that’s hearty and satisfying.
• Serve alongside a crisp green salad with lemon vinaigrette—the fresh, tangy greens balance the richness beautifully.
• Make it the star of a vegetarian meal with sautéed mushrooms and a side of crusty bread.
• Add it to your holiday table as a unique alternative to scalloped potatoes or mac and cheese—guests love it!
• Personally, I love having a small bowl of this with a poached egg on top—it’s my favorite quick lunch when I want something warm and indulgent but still veggie-forward.

Storage and Reheating Instructions

• Refrigerate leftovers in an airtight container for up to 4 days.
• To reheat in the oven, cover with foil and bake at 350°F (175°C) for 15–20 minutes, or until heated through.
• For a quick microwave reheat, place a portion on a microwave-safe plate, cover lightly, and heat for 1–2 minutes.
• If it looks dry after chilling, add a splash of cream or milk before reheating to bring back some moisture.
• Avoid freezing, as the creamy sauce tends to separate and the texture of the kohlrabi may become watery.

Frequently Asked Questions

Can I make this ahead of time?

Absolutely! You can assemble the gratin a day ahead, cover tightly, and refrigerate. Just let it sit at room temperature for about 20 minutes before baking.

What does kohlrabi taste like?

It has a mild, slightly sweet flavor—kind of like a cross between cabbage and a broccoli stem. It’s tender when cooked and soaks up the creamy sauce beautifully.

Do I need to peel the kohlrabi?

Yes, the outer skin is tough and fibrous, especially on larger bulbs. Use a veggie peeler or knife to remove it before slicing.

Can I use just milk instead of cream?

You can, but the gratin won’t be quite as rich or creamy. If you’re looking for a lighter version, try using half-and-half instead of cream.

What’s the best cheese for this recipe?

Gruyère is a go-to for gratins thanks to its melty, nutty flavor. But sharp cheddar, fontina, or even mozzarella can work if that’s what you have on hand.

How do I make this gluten-free?

Easy! Just skip the breadcrumbs or use a gluten-free version. The rest of the ingredients are naturally gluten-free.

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Did you try this recipe? Let me know in the comments how it turned out!
Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!