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.
Equipment
- Sharp knife or mandoline
- Cutting board
- Medium saucepan
- Whisk
- Saute pan or skillet
- 8x8 or similar baking dish
- Oven Mitts
- Cheese grater
Ingredients
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)
Instructions
Preheat the oven and prep your dish
- Preheat your oven to 375°F (190°C).
- Lightly grease an 8x8-inch baking dish with butter or nonstick spray. This helps prevent sticking and makes cleanup easier.
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.
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.
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.
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.
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.
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!
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.
Notes
Estimated Nutritional Value (Per Serving):
- Calories: ~260 kcal
- Protein: ~9g
- Fat: ~18g
- Carbohydrates: ~15g
- Fiber: ~3g
- Sugar: ~5g
- Sodium: ~280mg
- Calcium: ~200mg