Kohlrabi and potato gratin with a ham, breadcrumb and hazelnut topping.
- 2/3 pound kohlrabi 300 g
- 2/3 pound potatoes 300 g
- 1 medium egg
- 5/8 cup low-fat milk 150 ml
- 1 ounces Black Forest Prosciutto smoked ham thinly sliced, 30 g
- 1 slice whole grain toast
- 1/2 ounce hazelnuts 15 g
- 1 tsp butter softened
Recipe courtesy of essen-und-trinken.de
Peel the kohlrabi, cut into quarters and then cut into thin round slices. Peel the potatoes and cut into thin slices. Pre-cook potatoes and kohlrabi in boiling salted water for 5 minutes, then drain. Let stand in colander to drain well.
Whisk the egg and milk, season with salt, pepper and nutmeg. Cut Black Forest Prosciutto into pieces, about one inch. Spread kohlrabi, potatoes and smoked ham in a baking dish (about 25 x 18 cm, or 7 x 10 inches ) in layers, pour egg and milk combination over the top. Bake in a hot oven at 400 degrees C (200 degrees F) on the middle rack for 15 minutes.
Toast bread in toaster and grate finely. Chop nuts coarsely and mix with the bread crumbs and butter. Sprinkle over the casserole and bake for another 10-15 minutes.