Cheesy Kohlrabi
Transform your dinner table with this irresistible Cheesy Kohlrabi, a creamy, indulgent casserole that spotlights the delicate, slightly sweet flavor of kohlrabi. Thinly sliced, the tender kohlrabi layers are enveloped in a velvety cheese sauce made from sharp cheddar and Parmesan, infused with a hint of garlic and nutmeg for warmth and depth. Topped with crisp, golden panko breadcrumbs and a touch of olive oil, this baked dish achieves the perfect balance of creamy and crunchy textures. Ready in just over an hour, this easy-to-follow recipe is a comforting side dish or vegetarian main course that’s sure to impress. Serve it fresh from the oven, optionally garnished with parsley for a pop of color and freshness. Perfect for holidays, family dinners, or whenever you crave an elevated veggie-forward dish!
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Recipe Information
Ingredients
- 3 large (about 2 lbs total) kohlrabi
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- 1.5 cups cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 0.5 teaspoons garlic powder
- 0.25 teaspoons nutmeg
- 1 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cups panko breadcrumbs
- 1 tablespoon olive oil (for topping)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
Peel the kohlrabi and slice it thinly (approximately 1/8-inch thick) using a mandoline or sharp knife.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes, stirring continuously, until a smooth roux forms.
Gradually whisk the milk into the roux, ensuring there are no lumps. Cook for 3-4 minutes, stirring constantly, until the sauce thickens.
Reduce the heat to low and stir in the shredded cheddar cheese and Parmesan cheese, reserving 2 tablespoons of Parmesan for topping. Stir until the cheese is completely melted and the sauce is smooth.
Add garlic powder, nutmeg, salt, and black pepper to the sauce, and stir well to combine. Remove the sauce from heat.
Layer half of the sliced kohlrabi evenly in the prepared baking dish. Pour half of the cheese sauce over the kohlrabi, spreading it with a spatula to ensure even coverage. Repeat with the remaining kohlrabi and cheese sauce to create two layers.
In a small bowl, combine the panko breadcrumbs, the reserved Parmesan cheese, and olive oil. Mix until the breadcrumbs are lightly coated. Sprinkle this mixture evenly over the top of the casserole.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the kohlrabi is tender when pierced with a fork.
Allow the dish to cool for 5 minutes before serving. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 809 mg | 35% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 15.4 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 462 mg | 36% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1724 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
