Potato and kohlrabi gratin with smoked pork

Ingredients for 4 servings:

• 750 g potatoes
• 500 g kohlrabi
• 1 tsp vegetable broth, instant
• 30 g butter
• 30 g flour
• ¼ liter of milk
• 100 g cream cheese spread
• Nutmeg, grated
• Pepper, white
• Salt
• 200 g Kasseler cold cuts, sliced
• 50 g cheese (Gouda)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Boil the potatoes in their skins for about 20 minutes. Peel and wash the kohlrabi, and cut into thin wedges. Bring 1/4 liter of water with the teaspoon of broth to a boil, cover, and sauté the kohlrabi for about five minutes. Drain, reserving the broth. Heat the butter in a saucepan and sauté the flour while stirring. Deglaze with the milk and broth, stirring continuously, and bring to a boil. Simmer for about five minutes. Gradually stir in the processed cheese and season the sauce with nutmeg, pepper, and a little salt. Peel the potatoes and let them cool slightly, then slice them. Quarter or halve the smoked pork slices and layer them with the potato and kohlrabi slices in a greased gratin dish about 26 cm in diameter. Pour the sauce over everything, grate the Gouda cheese, and sprinkle over the top. Bake in a preheated oven at 200 degrees (fan oven 175 degrees) for 20 to 25 minutes.