Sweet potato and kohlrabi gratin

Ingredients for 3 servings:

• 1 large sweet potato(s)
• 2 m.-large kohlrabi
• 200 g cream
• 100 g cooked ham, n. B.
• 1 small onion(s)
• 80 g Emmental cheese
• 1 tsp coriander
• 1 tsp cardamom
• 1 tsp curry powder
• 1 pinch of cayenne pepper
• 1 pinch(s) of salt and pepper
• 1 tsp cumin

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

also available as a vegetarian option

Preheat the oven to 180 degrees Celsius. Cut the kohlrabi and sweet potatoes into approximately 1 cm cubes and blanch briefly in boiling salted water. The sweet potatoes need about half the cooking time of the kohlrabi, depending on the size of the cubes. Finely chop the onion and, optionally, the ham and sauté in a little oil until translucent. Deglaze with the cream and season with cardamom, curry, cumin, coriander, cayenne pepper, salt, and pepper. Place the diced vegetables in a medium-sized baking dish and pour the sauce over them. Sprinkle the Emmental cheese over the top and bake in the preheated oven for about 15-20 minutes, until the cheese is lightly browned. This goes well with rice or flatbread, but the gratin can also be served as a main course. If you prefer a little less sauce, feel free to reduce the amount of cream.