So I’m slicing up some kohlrabi and some potatoes in super thin slices, preparing for to make this recipe. And I’m thinking to myself, “is this a gratin or are these scalloped potatoes?” Being the curious person that I am, I googled “gratin vs scalloped potatoes” to see if there was a difference. Turns out there actually is a difference, but in the true American way, we have kind of made them our own (aka we put cheese on everything) and in doing so, we muddled them up.
Apparently scalloped potatoes technically don’t have cheese on top. A gratin does though. And sometimes it has breadcrumbs (but I left those off because gluten, ew!). And sometimes it’s made with vegetables other than potatoes (I did do that, but in addition to potatoes!). Scalloped potatoes are just thinly sliced potatoes in a creamy sauce. Delicious, but not quite as exciting without the cheese on top if you ask me. (Ya, apparently I’ve become a cheese fiend since being able to reintroduce cheese in my diet, always high quality grass fed cheese of course!)
If you like things topped with cheese too, you should try my Cheesy Bacon and Brussels Sprouts Gratin if you haven’t already. That’s actually what inspired this recipe. I had some kohlrabi and got to thinking “what would happen if I took my recipe for brussels sprouts but used kohlrabi instead?” The answer… magic! I went back and forth about including bacon in this Cheesy Kohlrabi and Potato Gratin recipe, but ultimately decided not to because with the long cooking time, I wanted to keep the prep work as short and simple as possible. But feel free to add it if you want to. In fact, I think I’ll do that next time. Because, like cheese, bacon makes everything taste better.
While cheese is delicious of course, not everyone can eat it. If that’s you I totally feel your pain because I was there for a long time. So I don’t want you to feel left out. Simply leave the cheese off of the top. You’ll be left with super delicious scalloped potatoes/kohlrabi instead of a gratin, but it will still be totally delicious. Or for a little of that cheese flavor sprinkle some nutritional yeast on top. And if you’re all about the dairy, you can always sub cow’s milk for the coconut milk. I would use organic half & half (preferable raw, or at least grass fed/pastured) since that will have a similar fat content to the full fat coconut milk. And if you’d like to make this dish lower carb, you can use all kohlrabi instead of half kohlrabi and half potato. Honestly, I’m not even sure you’ll notice a difference in taste or texture, but since kohlrabi has about a third of the amount of carbohydrates in red potatoes, there’s definitely a difference in carb content.
- Preheat oven to 375 degrees and grease 1½ quart casserole dish.
- Slice kohlrabi and red potatoes into ⅛ inch slices, trying to make them as even as possible. You can use a mandoline if you have one or just a sharp knife.
- Mix coconut milk with salt, pepper and nutmeg and whisk to combine.
- Layer kohlrabi and potato slices along bottom of casserole dish, making sure they are interspersed.
- Between each layer, pour a little of the coconut milk mixture.
- Continue layering until you've used up all of the kohlrabi and potato slices and pour the remaining coconut milk mixture on the top.
- Sprinkle cheese over the top and bake for 60-75 minutes until it is bubbly and the cheese has browned slightly.
Who grew up eating those boxed potatoes au gratin? I have zero idea how they put this kind of stuff in a box, but I’m pretty sure I don’t want to know. I’ll just make this instead, thanks.
In vibrant health,