Kohlrabi ham lasagne

Name: Kohlrabi ham lasagne
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 800 g waxy potatoes; 3 (350 g each) Kohlrabi; 7-10 Tbsp Salt; 150 g Gouda cheese; 30 g Butter or margarine; 30 g Flour; 500 ml Vegetable broth (instant); 100 g Whipped cream; 7-10 Tbsp Pepper; 1 pinch Sugar; 8 discs cooked ham (approx. 45 g each); 7-10 Tbsp Basil; 7-10 Tbsp Grease

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

800 g waxy potatoes
3 (350 g each) Kohlrabi
7-10 Tbsp Salt
150 g Gouda cheese
30 g Butter or margarine
30 g Flour
500 ml Vegetable broth (instant)
100 g Whipped cream
7-10 Tbsp Pepper
1 pinch Sugar
8 discs cooked ham (approx. 45 g each)
7-10 Tbsp Basil
7-10 Tbsp Grease

Directions

1
Wash potatoes thoroughly and cook in boiling water for 20 minutes. In the meantime, peel, wash, halve and slice the kohlrabi. Put kohlrabi in boiling salted water and cook for eight to ten minutes.
2
Pour into a sieve and drain well. Drain the potatoes, rinse and peel. Cut potatoes into slices. Grate cheese. For the sauce melt fat, dust with flour, sweat on, gradually add stock and cream while stirring, bring to the boil, season with salt, pepper and sugar and stir in 75 grams of cheese.
3
Bring to the boil again briefly. Layer some sauce, 1/3 of the potatoes and kohlrabi and four slices of ham in a greased, ovenproof dish. Layer the rest in the same way, finishing with the potatoes, kohlrabi and sauce.
4
Sprinkle with 75 grams of cheese. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30 minutes. Remove from oven and garnish with basil.