Kohlrabi Casserole with Potatoes and Cheese Crust

Steps

1. Preheat the oven to 180°C (350°F) top/bottom heat, or 160°C (320°F) fan, and grease a 20x30 cm baking dish with butter or oil.
2. Remove outer leaves from the kohlrabi, pluck off the tender inner leaves and set aside. Peel the kohlrabi bulbs, trim woody ends, and cut into 2x2 cm cubes.
3. Peel and wash the potatoes, then cut into 2x2 cm cubes. Peel and finely dice the onion and garlic. Wash, dry, and roughly chop the parsley and reserved kohlrabi leaves. Coarsely grate the Emmental cheese.
4. Put the kohlrabi and potato cubes in a pot, cover with cold water, add 1/2 tsp salt, bring to a boil, and simmer for 10 minutes to par-cook. Drain in a colander.
5. Meanwhile, mix the herb cream cheese, cream, and milk in a bowl. Season with lemon juice, salt, sugar, pepper, and nutmeg. Stir in the cornstarch. Fold in the chopped parsley, kohlrabi leaves, onion, and garlic. Optionally add 1 tsp mild mustard for extra flavor.
6. Transfer the potato and kohlrabi cubes into the baking dish. Pour the sauce evenly over the top and sprinkle with the grated cheese.
7. Bake in the preheated oven on the middle rack for about 30 minutes, until golden and bubbling.