01 Jul 2009

Scalloped Kohlrabi

by Chef Josh Eckenrode


4 small kohrabi
3 small red potatoes
2 cloves garlic
2 shallots
1/2 cup aged gruyere or other dry swiss cheese
1 1/4 cup half and half
2 bay leaves
salt and pepper


Preheat oven to 425F. Peel, halve and slice kohlrabi and potatoes into 1/4" thick slices. Mince garlic and shallots. Combine all ingredients, except half and half, in a baking dish. Pour half and half over ingredients making sure it only comes about half way up. Bake uncovered for approx. 35 minutes or until top is brown and potatoes are tender, but not falling apart.