Kohlrabi gratin with cheese crust

Ingredients for 4 servings:

• 4 kohlrabi, young (approx. 900 g)
• 1 clove(s) garlic
• 1 bunch of spring onions
• Salt and pepper, white
• Nutmeg, grated
• 200 g cream
• 150 g cheese, medium-aged Gouda
• 1 tbsp butter
• some butter for the mold

Instructions

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

Trim the tender green parts of the kohlrabi, wash them, and set them aside. Peel the kohlrabi bulbs, removing any woody parts. Slice or slice them thinly. Peel the garlic clove and slice them finely. Trim and wash the spring onions, and finely slice the light green parts. Preheat the oven to 180°C. Grease an ovenproof dish well and layer the kohlrabi slices in a shingle-like layer. Sprinkle with the garlic and spring onions. Season with salt, pepper, and nutmeg. Pour the cream into the side of the dish. Grate the cheese and spread it over the kohlrabi, then add small knobs of butter. Bake in a hot oven (gas mark 2-3; fan oven 160°C) for 40 minutes until golden brown. Finely chop the kohlrabi greens, sprinkle them over the gratin, and serve. This dish goes best with fried potatoes or farmhouse bread.