3 ratings

Kohlrabi and Squash Gratin

Give me all the potatoes
Kohlrabi and squash gratin
Abel Uribe/Chicago Tribune; Shannon Kinsella/food styling

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.

Ready in
1 h 15 m
30 m
(prepare time)
45 m
(cook time)
Calories Per Serving


  • 2 Tablespoons 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)


Heat the butter in a large skillet over medium high heat; add the shallot.

Cook until soft but not brown.

Add the cream and seasonings; heat to a simmer.

Add the kohlrabi, potatoes and squash; bring back to a simmer.

Cook until the slices are slightly tender, about 3 minutes.

Taste the liquid for seasoning, then transfer the entire contents of the pan to a 3-quart baking dish.

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.) 

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.

Allow to sit 5-10 minutes before serving.