Kohlrabi and potato gratin in a pan

Ingredients for 4 servings:

• 3 large kohlrabi
• 4 potatoes
• 1 piece(s) butter
• 2 tbsp flour
• 200 g cream
• 200 ml water
• 2 tsp vegetable stock powder
• salt and pepper
• nutmeg
• Cayenne pepper
• 300 g gratin cheese

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel the kohlrabi and potatoes, first slice them, then cut them into sticks, and wash them. Cook the vegetables with water and a pinch of salt for about 15 minutes. Drain the kohlrabi and potatoes in a sieve. Melt the butter in a saucepan, stirring occasionally to prevent the butter from getting too brown. Sprinkle the flour over the potatoes and whisk thoroughly. Then deglaze the butter-flour mixture with the cream and add the water. Stir in the vegetable stock powder and season the sauce with salt, pepper, and a generous grind of nutmeg. Place the kohlrabi and potatoes in a small pan and pour the sauce over them. Sprinkle with the gratin cheese. Bake the vegetables in a preheated oven at 180°C (top/bottom heat) for about 15 minutes. Tip: I add a little cayenne pepper to the cheese because I like it a bit spicier.