Potato kohlrabi gratin with smoked pork

Name: Potato kohlrabi gratin with smoked pork
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g Potatoes; 2 medium sized kohlrabi (approx. 250 g each); 1/4 l Vegetable broth (instant); 40 g Butter or margarine; 30 g Flour; 1/4 l Milk; 100 g Cream processed cheese; 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 8 discs Kasseler (approx. 20 g each); 50 g Gouda cheese; 7-10 Tbsp Parsley

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 g Potatoes
2 medium sized kohlrabi (approx. 250 g each)
1/4 l Vegetable broth (instant)
40 g Butter or margarine
30 g Flour
1/4 l Milk
100 g Cream processed cheese
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
8 discs Kasseler (approx. 20 g each)
50 g Gouda cheese
7-10 Tbsp Parsley

Directions

1
Brush the potatoes under running water and then cook in boiling water for about 15 minutes. In the meantime peel, wash and slice the kohlrabi. Bring the vegetable stock to the boil and cook the kohlrabi for about 5 minutes. Take out and put aside. Keep the broth.
2
Melt the fat in a pot and stir in the flour. Sweat over low heat for about 5 minutes. Add milk and stock while stirring and simmer for about 10 minutes at low heat. Stir in processed cheese. Season with salt and nutmeg. Drain the potatoes and let them evaporate briefly. Then cut into slices of about 1 cm thickness. Layer the potatoes, kohlrabi and sliced pork in an ovenproof dish (26 cm Ø; 1.2 litres capacity). Pour the béchamel over them. Coarsely grate the gouda cheese and spread over it.
3
Drain the potatoes and let them evaporate briefly. Then cut into slices of about 1 cm thickness. Layer the potatoes, kohlrabi and sliced pork in an ovenproof dish (26 cm Ø; 1.2 litres capacity). Pour the béchamel over them. Coarsely grate the gouda cheese and spread over it. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 20-25 minutes. Garnish with parsley