Pic of Kohlrabi and potato gratin with lemon thyme

Kohlrabi and potato gratin with lemon thyme

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Kohlrabi and potato gratin with lemon thyme

Main Serves 4 2h 15 min
Kohlrabi is really versatile: grate or slice it raw for salads, steam or boil and toss in butter and herbs or vinaigrette, stir-fry, or add to soups and stews. It pairs well with herbs and citrus flavours so adding lemon thyme really lifts this dish. Serve as a side, or with a green salad as a main course.


  • small knob of butter for greasing
  • 200ml double cream
  • 100ml milk
  • 2 sprigs lemon thyme, leaves only
  • 2 garlic cloves, crushed
  • 500g potatoes, peeled and very finely sliced
  • 1 large kohlrabi (about 450-500g), peeled and very finely sliced
  • 3 tbsp Parmesan, grated
  • salt and pepper


Prep time: 15 min
Cooking time: 2h
  • Step 1

    Preheat oven to 180°C/Gas 4. Grease a gratin or baking dish with a little butter.
  • Step 2

    Put the cream, milk, lemon thyme and garlic in a pan and heat until steaming. Turn off the heat and leave to infuse for 15 minutes.
  • Step 3

    Layer the potato and kohl rabi in the gratin dish, seasoning each layer.
  • Step 4

    Pour over the infused cream. Cover with foil and bake for 1–1½ hours, until the veg is just tender (this will depend on how thinly you've sliced the veg).
  • Step 5

    Remove the foil and scatter over the Parmesan. Bake until golden.

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