Potato and kohlrabi gratin

Ingredients for 4 servings:

• 800 g potatoes
• 500 g kohlrabi
• 1 onion(s)
• 80 g sunflower seeds
• 150 g Gouda, middle-aged
• 2 eggs
• 250 g low-fat yogurt
• 125 ml cream
• 6 tbsp breadcrumbs
• 3 tbsp butter
• ½ bunch parsley
• some lovage
• salt and pepper
• nutmeg
• Cayenne pepper
• curry

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

with sunflower seed crust

Roast the sunflower seeds in a pan without fat. Remove the seeds and let cool. Set aside 3 tablespoons for garnishing. Peel and wash the potatoes. Thinly slice the potatoes using a slicer. Peel and thinly slice the kohlrabi. Peel the onion, halve it, and cut it lengthwise into several fan-shaped slices. Then cut it crosswise and dice finely. Grate the Gouda cheese. Finely chop the parsley and lovage. Mix the breadcrumbs, 4 tablespoons of the grated Gouda cheese, and the sunflower seeds. Heat the butter in a saucepan. Sauté the diced onion until translucent. Briefly add the kohlrabi and potatoes. Whisk the yogurt with the cream and eggs until well combined. Season the mixture generously with salt, pepper, curry powder, cayenne pepper, nutmeg, and herbs. Place the potatoes and kohlrabi in a greased casserole dish. Sprinkle the remaining cheese on top and top with the yogurt cream. Sprinkle the sunflower seed crumb mixture evenly over the top. Bake the casserole in a slightly preheated oven at 200°C for about 30 to 35 minutes. Serve garnished with the remaining sunflower seeds and some parsley. Serve the gratin with a fresh green mixed salad and crudités. If you like, you can serve some meat (pan-fried) on the side.