Kohlrabi potato gratin

Name: Kohlrabi potato gratin
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 10 g dried porcini; 750 g Potatoes; 2-3 (approx. 600 g) Kohlrabi; 7-10 Tbsp Salt; 3 (approx. 500 g) Pork escalope; 1 medium onion; 100 g Gouda cheese; 2 tablespoons (40 g) Butter/ margarine; 7-10 Tbsp white pepper; 1 tablespoon (20 g) Flour; 100 g Whipped cream; 7-10 Tbsp Chervil or parsley; 7-10 Tbsp to garnish

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

10 g dried porcini
750 g Potatoes
2-3 (approx. 600 g) Kohlrabi
7-10 Tbsp Salt
3 (approx. 500 g) Pork escalope
1 medium onion
100 g Gouda cheese
2 tablespoons (40 g) Butter/ margarine
7-10 Tbsp white pepper
1 tablespoon (20 g) Flour
100 g Whipped cream
7-10 Tbsp Chervil or parsley
7-10 Tbsp to garnish

Directions

1
Cold rinse porcini briefly on a fine sieve and then soak in 1/4 l hot water
2
Peel and wash the potatoes and kohlrabi and cut into bite-sized pieces. Pre-cook in 1/2 l boiling salted water for about 10 minutes. Remove potatoes and kohlrabi with a skimmer and let them drain. Measure out about 3/8-1/2 l of the vegetable water
3
Dab the meat dry and cut into fine strips. Peel and finely chop the onion. Grate cheese
4
Heat 1 tablespoon of fat in a frying pan. Sauté the meat in portions, turning several times. Add onion and fry briefly. Season everything with salt and pepper and remove
5
Heat 1 tablespoon of fat in the frying fat. Stir in the flour and sauté until golden brown. Add mushrooms, cream, soaking and vegetable water while stirring, bring to the boil and melt half of the cheese in it. Season to taste with salt and pepper
6
Spread the vegetables and meat in an ovenproof dish. Pour sauce over it. Sprinkle with the rest of the cheese. Bake gratin in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 20 minutes. Wash the chervil, pluck off the leaves (chop parsley) and sprinkle on top