Potato-Kohlrabi Gratin

Ingredients

• 150 g cooked ham (5 slices)
• 800 g potatoes (8 potatoes)
• 600 g kohlrabi (2 kohlrabi)
• Salt
• Pepper
• nutmeg
• 1 tsp butter
• 200 ml milk (1.5% fat)
• 150 ml double cream (10% fat)
• 50 g Parmesan
• 500 g cucumber (1 cucumber)
• 0.5 bunch dill (10 g)
• 1 small onion
• 0.5 small lemon
• 1 tbsp oil (10 ml)
• 5 tbsp yogurt (1.5% fat)

Instructions

1. 1.

   Dice the ham finely. Wash, scrub, and peel the potatoes. Pluck the tender green leaves from the kohlrabi and set aside. Wash, clean, peel, and julienne the kohlrabi along with the potatoes using a vegetable peeler into very thin slices.

2. 2.

   Wash the kohlrabi leaves, shake dry, and finely chop them.

3. 3.

   Mix the potato and kohlrabi slices in a large bowl with the ham and chopped kohlrabi greens. Season with salt, pepper, and a little nutmeg.

4. 4.

   Grease a shallow gratin dish (if necessary) with butter and layer the potato-kohlrabi mixture. Pour the milk and cream evenly over the potato-kohlrabi gratin.

5. 5.

   Grate the cheese coarsely and sprinkle it over the potato-kohlrabi gratin. Bake the potato-kohlrabi gratin in a preheated oven at 200 °C (fan: 180 °C, gas mark 3) on the middle rack for about 45 minutes.

6. 6.

   Meanwhile, wash the cucumber well under hot water, scrub dry, and julienne it into thin slices.

7. 7.

   Wash, shake dry, pluck the tips from the dill, and finely chop it. Peel and dice the onion finely. Squeeze half the lemon.

8. 8.

   Mix 1-2 tbsp lemon juice, oil, and yogurt in a large bowl as desired to make a dressing. Add the dill, diced onion, and cucumber slices and mix everything together. Season with salt and pepper and serve with the potato-kohlrabi gratin.