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Kohlrabi Gratin with Blue Cheese

  • Author: Tessa
  • Total Time: 2 hours
  • Yield: 4 to 6 entrée servings 1x


  • 1 t + 2 T butter
  • 3 lbs. kohlrabi bulbs (8 to 10 medium)
  • 1/2 medium yellow onion, finely chopped (scant 1 C)
  • 1 C fresh bread crumbs
  • 1 3/4 C whole milk
  • Heaping 1 t dijon mustard
  • 1 bay leaf
  • Kosher or sea salt
  • Ground black pepper (preferably freshly ground)
  • 4 oz. blue cheese (Gorgonzola), crumbled
  • 1/2 C finely grated parmesan cheese
  • Finely chopped fresh parsley


  1. Butter a 2 quart or similar sized baking or gratin dish with 1 teaspoon butter. Peel kohlrabi, removing both the skin and dark green layer below it, then slice into thin rounds on a mandoline and set aside.
  2. Melt 2 tablespoons butter in a medium skillet over medium high. Add onion and cook 3 to 5 minutes, until starting to brown. Add bread crumbs and cook a minute or 2, stirring infrequently, until some have browned lightly. Carefully add milk (it will steam), mustard, and bay leaf and stir. Bring to a boil, then reduce to a simmer for about 10 minutes, stirring frequently so bread doesn’t stick to the pan. The mixture may look separated at first but will become a thick, uniform sauce as it cooks. Turn off heat and season with salt (about 3/4 teaspoon) and pepper to taste.
  3. Preheat oven to 350 degrees (F).
  4. Layer kohlrabi in the prepared dish so slices overlap. Sprinkle each finished layer with salt and pepper. Every 2 layers, top kohlrabi with 1/4 cup of the sauce and about a third of the blue cheese. My gratin had six layers of kohlrabi. After layering the last kohlrabi slices, mix remaining blue cheese with remaining sauce (there should be a good amount of sauce left). Spread gently over the top, then sprinkle with parmesan. Cover tightly with foil and bake 45 minutes. Increase oven to 375, remove foil, and bake another 10 to 15 minutes, until parmesan is melted and lightly browned. If the top hasn’t browned, broil for a few minutes. Let cool 5 minutes before serving warm, topped with parsley if desired.


Liberally adapted from The New Vegetarian Cooking for Everyone.

I use Trader Joe’s gorgonzola in this recipe. It’s firm and easy to crumble, and not overly pungent.

  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Category: Casserole
  • Cuisine: Vegetarian