1 small garlic clove, peeled and finely chopped 1c milk comb with 1c heavy cream, or 2c half-and-half 2 medium potatoes 1-2 Kohlrabi, peeled 1 cup (about 3 ounces) grated Swiss Gruyere or extra-sharp Cheddar cheese salt and freshly ground black pepper tsp grated nutmeg
Preheat the oven to 375 F. Rub the inside of a large, oval gratin dish or square or rectangular baking dish with butter. Crush the garlic clove into a fine paste with the side of a chef's knife and combine it in a saucepan with the milk and cream. Peel the potatoes-keep them under cold water if you're not using them right away - and slice them into 3/16 inch-thick rounds with a mandolin, vegetable slicer, or by hand. Peel the kohlrabi into rounds the same thickness as the potatoes. Cut the kohlrabi in half to make the slicing easier. Bring the milk and cream mixture to a simmer. Arrange the potato and kohlrabi slices in alternating layers in the gratin dish, sprinkling each layer with cheese, the milk and cream mixture, salt, pepper, and nutmeg. You should end up with 2 layers of potatoes and 2 layers of kohlrabi.
Save a fourth of the grated cheese for sprinkling over the top of the grain. Bake for 1 hour to 1 hour and 15 minutes or until the top of the gratin is golden brown and the vegetables are easily penetrated with a paring knife. - Updated: March 14, 2005
