Roasted Kohlrabi and Potato Gratin with Gruyère
A comforting layered gratin featuring roasted kohlrabi and potatoes, rich Gruyère cheese, and a creamy sauce, reflecting the hearty regional vegetables of Baden-Württemberg. This french-inspired vegetarian ready in about 85 minutes pairs heavy cream, whole milk milk, grated Gruyère cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium (about 1 lb), peeled and sliced 1/8-inch thick kohlrabi bulbs
- 2 medium (about 1 lb), peeled and sliced 1/8-inch thick potatoes
- 2 cups heavy cream
- 1 cup whole milk milk
- 1 1/2 cups grated Gruyère cheese
- 3 cloves, minced garlic cloves
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 tsp fresh thyme leaves
- 2 tbsp, for greasing the baking dish butter
Instructions
- Step 1: Preheat oven to 375°F (190°C). Butter a 9x9-inch baking dish thoroughly with 2 tbsp butter.
- Step 2: In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, 3 minced garlic cloves, 1 1/2 tsp salt, 1 tsp black pepper, and 1 tsp fresh thyme leaves. Warm over medium heat until just simmering, then remove from heat.
- Step 3: Arrange a layer of sliced kohlrabi (about half) evenly on the bottom of the prepared dish, followed by a layer of sliced potatoes (half).
- Step 4: Pour half of the warm cream mixture over the vegetables and sprinkle with 3/4 cup grated Gruyère cheese.
- Step 5: Repeat with the remaining kohlrabi and potatoes, pour the rest of the cream mixture evenly on top, and finish with the remaining 3/4 cup Gruyère cheese.
- Step 6: Cover the dish with foil and bake for 40 minutes. Remove foil and bake uncovered for an additional 25 minutes, until the top is golden brown and the vegetables are tender when pierced with a knife.
- Step 7: Let the gratin rest for 10 minutes before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Kohlrabi and Potato Gratin with Gruyère take to make?
Total time is about 85 minutes (20 min prep + 65 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Kohlrabi and Potato Gratin with Gruyère?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep heavy cream from drying out.
Can I substitute ingredients in Roasted Kohlrabi and Potato Gratin with Gruyère?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Kohlrabi and Potato Gratin with Gruyère for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Roasted Kohlrabi and Potato Gratin with Gruyère?
French vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
