Kohl Rabi & Potatoes Dauphinoise

Make a good noise in your Tummy!


Serves 8

What you'll need…

  • 500ml double cream
  • 500ml milk
  • 3 garlic cloves
  • 1 kohl rabi
  • 500 grams potatoes
  • 100g grated gruyère cheese (optional)
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The method


Heat oven to 190C/170C fan/gas 5.


Tip 500ml double cream, 500ml milk and 3 garlic cloves into a large pan and bring to a simmer.


Slice potatoes and Kohl Rabi very finely, about 3-4mm, add them to the cream and simmer for 3 mins until just cooked.


Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan.


Remove the potatoes and Kohl Rabi with a slotted spoon and place in a wide shallow oven proof dish so that they are about 5cm in depth.


Pour over the garlic infused cream (discarding the garlic) – just enough to seep through the layers and leave a little moisture on the surface.


Scatter over 100g grated gruyère cheese, if using, then bake for 30 mins until the potatoes are soft and browned – increase the heat for 5 mins if not brown enough.

BBC good food

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