This Cheesy Kohlrabi Gratin is a delicious, low-carb alternative to traditional potato gratin. Tender slices of kohlrabi are layered in a rich, creamy cheese sauce and baked until bubbly and golden brown. Perfect as a comforting side dish or a vegetarian main, this gratin delivers all the indulgence of classic comfort food without the heavy carbs. It’s ideal for those following a keto or low-carb diet while still satisfying cravings for something hearty and cheesy.

FULL RECIPE

Ingredients

• 2 medium kohlrabi bulbs, peeled and thinly sliced
• 1 tablespoon butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups shredded Gruyère cheese (or Swiss)
• 1/2 cup grated Parmesan cheese
• Fresh thyme leaves (optional, for garnish)

Directions

1. Preheat your oven to 375°F (190°C). Grease a medium-sized baking dish with butter or cooking spray.
2. In a saucepan over medium heat, melt the butter. Add chopped onion and cook for 3–4 minutes until translucent. Stir in garlic and cook for another 30 seconds.
3. Pour in the heavy cream and milk. Add salt, pepper, and nutmeg. Bring the mixture to a gentle simmer, then reduce heat.
4. Stir in 1 cup of Gruyère cheese until melted and smooth. Remove from heat.
5. Layer half of the sliced kohlrabi in the baking dish. Pour over half of the cheese sauce. Repeat with remaining kohlrabi and sauce.
6. Sprinkle the remaining 1/2 cup of Gruyère and all of the Parmesan cheese evenly over the top.
7. Cover with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15–20 minutes or until golden and bubbling.
8. Let the gratin rest for 10 minutes before serving. Garnish with fresh thyme if desired.

Nutrition Facts

• Calories: 280
• Total Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 70mg
• Sodium: 420mg
• Total Carbohydrates: 10g
• Dietary Fiber: 3g
• Sugars: 3g
• Protein: 12g

The Role of Cheese in Building Flavor

A successful gratin is defined by its rich, cheesy depth—and this dish delivers by combining Gruyère and Parmesan. Gruyère offers a nutty, slightly sweet profile that melts beautifully, creating a creamy texture. Parmesan adds a sharp, savory punch that intensifies as it browns on the surface, forming that irresistible crust. The combination brings balance to the gratin, enriching the kohlrabi without overpowering its mild flavor. High-quality cheese also helps reduce the need for additional seasoning.

Cream and Milk: The Foundations of a Smooth Sauce

The use of both heavy cream and whole milk ensures a sauce that is thick, luscious, and comforting without being overly rich. Heavy cream adds body and velvety texture, while milk lightens it just enough to avoid becoming greasy. This blend coats the kohlrabi slices evenly and bakes into a cohesive, bubbling mixture that binds the dish together. Choosing full-fat dairy contributes to both mouthfeel and flavor, enhancing the gratin’s overall appeal.

Aromatic Enhancements from Onion and Garlic

Onion and garlic play essential supporting roles by adding aromatic depth and subtle sweetness to the dish. When sautéed in butter, they release a comforting fragrance and build a flavorful base for the cheese sauce. Their presence ensures the gratin isn’t flat-tasting or overly reliant on salt. These aromatics also complement the earthiness of the kohlrabi and blend harmoniously with the creamy dairy and cheeses layered throughout the bake.

Nutmeg: The Secret Spice in Creamy Dishes

A pinch of nutmeg may seem small, but it makes a significant impact in dishes heavy with cream and cheese. It enhances the warmth and richness of the gratin without introducing a distinctly spicy flavor. Nutmeg works in the background, rounding out the sauce’s taste profile and adding complexity to what might otherwise be a one-dimensional cream base. This traditional addition is often found in French gratins and white sauces for good reason.

Tips for Slicing Kohlrabi Perfectly

Uniformly sliced kohlrabi ensures even cooking and a pleasing layered texture. A mandoline slicer is the best tool for achieving consistent thickness, which helps the slices cook at the same rate. Aim for slices about 1/8 to 1/4 inch thick—too thick and they won’t soften enough, too thin and they may fall apart. Peeling the tough outer skin completely is also crucial, as it can remain fibrous even after baking. Proper slicing technique greatly improves the final texture of the gratin.

Delicious Variations to Try

This kohlrabi gratin is highly customizable, allowing home cooks to put their own spin on it. Swap Gruyère for cheddar, fontina, or mozzarella for different flavor profiles. Add sautéed mushrooms or cooked bacon between the layers for an umami-rich or meaty twist. Herbs like thyme, rosemary, or chives bring freshness and aroma. For extra nutrition, spinach or kale can be tucked in without altering the gratin’s structure. These small changes help keep the recipe exciting and suitable for various occasions.

Serving Suggestions for Any Meal

Cheesy Kohlrabi Gratin is incredibly versatile at the table. As a side, it pairs beautifully with roasted meats like pork tenderloin, chicken, or beef. It’s also substantial enough to serve as a vegetarian main dish when paired with a crisp salad or light soup. For brunch, consider offering it alongside poached eggs or smoked salmon. Its creamy texture and comforting flavor profile make it a welcome addition to holiday meals, potlucks, or everyday dinners alike.

Proper Storage and Reheating Tips

This gratin stores well, making it a smart make-ahead option. Once fully cooled, it can be refrigerated in an airtight container for up to four days. Reheat individual portions in the microwave, or rewarm the entire dish in the oven at 350°F (175°C) until hot and bubbly. To preserve the crispy cheese topping, avoid covering the gratin during reheating. You can also freeze it, although the texture of the dairy may change slightly upon thawing. When freezing, use a foil-lined container and reheat from frozen for best results.

Health Benefits of a Low-Carb Alternative

Replacing potatoes with kohlrabi reduces the carb content significantly, making the gratin suitable for people with insulin resistance or those on ketogenic diets. Kohlrabi is high in fiber, vitamin C, and antioxidants, supporting immune health and digestion. While the dish is rich in fat due to cheese and cream, it offers sustained satiety and can help reduce overall carb cravings. Additionally, full-fat dairy contains fat-soluble vitamins and conjugated linoleic acid (CLA), which may have health benefits when consumed in moderation.

Conclusion

Cheesy Kohlrabi Gratin is a modern comfort food classic, offering the creamy indulgence of traditional gratins while staying aligned with low-carb dietary preferences. Its blend of fresh kohlrabi, aromatic ingredients, and melted cheeses creates a deeply satisfying dish that’s as nutritious as it is delicious. The gratin’s adaptability means it can be customized to suit different flavor preferences or dietary needs, and its elegant presentation makes it suitable for both everyday meals and special occasions.