Kohlrabi & Potato Dauphinoise

Got kohlrabi in your box and wondering what to do with it? This creamy, comforting Kohlrabi & Potato Dauphinoise is a great way to make the most of seasonal veg. It’s simple, satisfying, and makes a brilliant side dish or veggie main with a crisp salad.

Serves: 4–6 | Prep time: 20 mins | Cook time: 1 hr 15 mins

You’ll need:

• 500g potatoes (waxy ones like Charlotte or Maris Peer), peeled

• 500g kohlrabi, peeled

• 2 garlic cloves, finely chopped

• 300ml double cream

• 100ml whole milk

• A few sprigs of thyme (or ½ tsp dried)

• Salt & black pepper

• A handful of grated cheese (Gruyère, cheddar, or whatever you have) – optional

• A little butter or oil for greasing

How to make it:

1. Preheat your oven to 180°C (160°C fan) / Gas 4. Lightly grease a medium baking dish.

2. Thinly slice the potatoes and kohlrabi (a mandoline makes it quick and easy, but a sharp knife works too).

3. Warm the cream and milk gently in a pan with the garlic, thyme, and a good pinch of salt and pepper. Don’t boil it – just infuse the flavours.

4. Layer the veg in your dish: start with potato, then kohlrabi, and keep alternating until everything’s used up, seasoning each layer lightly.

5. Pour over the cream mixture, pressing the veg down gently with a spoon so it’s mostly covered.

6. Sprinkle with cheese if you like, then cover with foil and bake for 45 minutes.

7. Uncover and bake for another 25–30 minutes until golden on top and tender all the way through.

   
   

Let it rest for a few minutes before serving – it firms up nicely and is even better the next day.

A lovely way to use kohlrabi and potatoes – and something a little different for a summer roast or weekday dinner.

If you give it a go, we’d love to see! Tag us @LydeAcres