Kohlrabi And Squash Gratin

Kohlrabi And Squash Gratin
4.5 from 2 ratings
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Gratins typically require precise potato stacking and incredible patience. Not this one. This casual take starts on the stovetop before it is tossed in a baking dish and cooked to bubbly perfection. This recipe by Lisa Futterman appeared in the Chicago Tribune.
Prep Time
30
minutes
Cook Time
45
minutes
Servings
10
servings
Kohlrabi and squash gratin
Total time: 1.23 hours
Ingredients
  • 2 tablespoon unsalted butter
  • 1 medium shallot, diced
  • 1 1/2 cup heavy cream
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon cayenne or other hot ground chile
  • 1 teaspoon kosher salt
  • 2 medium kohlrabi or turnips, peeled and sliced ¼-inch thick
  • 1 large or 2 medium baking potatoes, peeled and sliced ¼-inch thick
  • 1 medium winter squash, peeled, seeded, sliced ¼-inch thick (butternut, kabocha and unpeeled delicata are favorites)
  • 1/4 cup grated cheese (parmesan, romano, gruyere or a combination)
Directions
  1. Heat the butter in a large skillet over medium high heat; add the shallot.
  2. Cook until soft but not brown.
  3. Add the cream and seasonings; heat to a simmer.
  4. Add the kohlrabi, potatoes and squash; bring back to a simmer.
  5. Cook until the slices are slightly tender, about 3 minutes.
  6. Taste the liquid for seasoning, then transfer the entire contents of the pan to a 3-quart baking dish.
  7. Press down lightly and top with the cheese. (At this point you can hold the dish at room temp for 1 hour or refrigerate overnight.)
  8. When you are ready, bake in a 350 degree oven until bubbly, brown and the vegetables are tender when poked with a knife, 35-45 minutes.
  9. Allow to sit 5-10 minutes before serving.
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