Sides

Kohlrabi Gratin with Smoked Bacon & Garlic Crumb

This creamy gratin with flavours of cabbage, smoked bacon and crunchy garlic crumble will really shine at suppertime and is perfect for family dinners

15 minutes prep, 1 hour cook

Serves 4

Ingredients

200ml double cream

3 garlic cloves, crushed

5 thyme sprigs

3 large Agria potatoes, peeled and thinly sliced with a mandoline

4 large kohlrabi, peeled and thinly sliced with a mandoline

150g bacon, thinly sliced

100g butter salt and freshly ground black pepper

2 tbsps combined chopped flat-leaf parsley and chives, to serve

2–3 tbsp freshly grated Parmesan, to serve

For the garlic crumbs:

2 tbsps olive oil

100g panko breadcrumbs

75g butter

1 tsp garlic granules

½ tsp onion powder

Method

Preheat the oven to 180°C/Fan 160°C/Gas 4. Line an ovenproof baking dish with baking paper.

Pour the cream into a small saucepan. Add the garlic and thyme, place the pan over a medium heat and bring the cream to a boil. Reduce the heat to stop the cream scorching, but continue to cook until the liquid has reduced by half (about 7–8 minutes).

Remove the thyme sprigs. Layer the potatoes, kohlrabi, thinly sliced bacon and dots of the butter with the reduced cream and season with salt and pepper in between the layers. Bake for 35–45 minutes, until the vegetables are tender when tested with a wooden skewer or point of a knife.

Meanwhile make the garlic crumbs. Heat the olive oil in a large frying pan over a medium heat. Add the breadcrumbs and cook, stirring continuously, until they start to turn golden. Add the butter and continue cooking until the crumbs are golden brown. Tip the crumbs on to a tray, stir through the garlic granules and onion powder and season with salt and pepper. To serve, scatter the hot gratin with the garlicky crumbs, then the chopped herbs and grated Parmesan.