Use a mandoline for the most even slices of kohlrabi.
Serve this healthy side dish in place of potato gratin with roast chicken or pork for a satisfying dinner.
Coat an 8-inch-square baking dish with cooking spray.
Cook kohlrabi in the boiling water until tender, about 10 minutes.
Meanwhile, melt butter in a small skillet over medium heat.
Add leek and cook, stirring occasionally, until softened but not browned, about 5 minutes.
Heat 1 cup milk in a small saucepan over medium heat until steaming.
Remove from heat and stir in salt, pepper and nutmeg.
Arrange 1/3 of the kohlrabi in the prepared pan.
Top with half the leek and 1/3 cup each cream sauce and cheese.
Repeat with another layer of kohlrabi, the remaining leek and 1/3 cup each cream sauce and cheese.
Top with the remaining kohlrabi and sauce.
Sprinkle with the remaining 1/3 cup cheese and breadcrumbs.
Bake until bubbling and golden on top, 25 to 30 minutes.
Let cool for 5 minutes before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
