Kohlrabi and Spinach Gratin


Prep time: 
10 minutes
Cooking time: 
60 minutes


A tasty side dish


  • 2 onions, halved and thinly sliced
  • 500g kohlrabi, peeled and diced
  • 250g potatoes, peeled and diced
  • 2 teaspoon thyme leaves
  • 200ml double cream
  • 200ml stock chicken, vegetable or water
  • 1 bunch spinach, washed and roughly chopped
  • 1 tablespoon parsley, chopped


  1. Preheat the oven to 190C.
  2. Place a medium-sized frying pan over a medium heat, add the oil.
  3. Add the sliced onion and a pinch of salt, and sauté for 12 minutes, until soft and starting to take on a little colour.
  4. Throw in the kohlrabi, potatoes and thyme, and season generously with salt and pepper. Cook, tossing the mixture occasionally, for another five minutes.
  5. Pour over the cream and stock, simmer gently until the liquid is reduced by half, stir in the spinach and parsley.
  6. Place in a lightly buttered gratin dish, levelling it out with a spatula as you go. Place the gratin dish on a baking tray.
  7. Blitz together the breadcrumbs, butter and cheese in a blender, and sprinkle over the top of the filling.
  8. Bake the gratin in a hot oven for about 35-40 minutes, until all golden and bubbling.
Photo Credit: Jonny Hughes @jonny2love
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