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🍽️ Creamy Potato and Kohlrabi Casserole with Fresh Cucumber Dip

441 kcal · 30 min · 4 servings

Ingredients

• 150 g cooked ham (5 slices each)
• 800 g potatoes (8 potatoes each)
• 600 g kohlrabi (2 kohlrabi each)
• salt
• pepper
• nutmeg
• 1 tsp butter
• 200 ml milk (1.5% fat)
• 150 ml coffee cream (10% fat)
• 50 g parmesan
• 500 g cucumber (1 cucumber each)
• 0.5 bunch dill (10 g each)
• 1 small onion
• 0.5 small lemon
• 1 tbsp oil (10 ml each)
• 5 tbsp yogurt (1.5% fat)

Instructions

1. 1. Cut the ham into small cubes.
2. 2. Wash the potatoes and dry them thoroughly.
3. 3. Peel the potatoes.
4. 4. Separate the tender green leaves from the kohlrabi and set them aside.
5. 5. Wash the kohlrabi and remove the tough outer layer.
6. 6. Peel the kohlrabi.
7. 7. Slice the potatoes and kohlrabi into very thin slices using a vegetable slicer.
8. 8. Wash the reserved kohlrabi leaves.
9. 9. Shake the leaves dry.
10. 10. Finely chop the kohlrabi leaves.
11. 11. Place the potato and kohlrabi slices in a large bowl.
12. 12. Add the diced ham to the bowl.
13. 13. Add the chopped kohlrabi greens to the bowl.
14. 14. Mix all ingredients in the bowl thoroughly.
15. 15. Season the mixture with salt.
16. 16. Season the mixture with pepper.
17. 17. Grate some nutmeg over the mixture.
18. 18. Grease a shallow baking dish with butter.
19. 19. Transfer the potato and kohlrabi mixture into the prepared dish.
20. 20. Whisk milk and cream together in a container.
21. 21. Pour the milk and cream mixture evenly over the casserole.
22. 22. Grate the cheese coarsely.
23. 23. Sprinkle the grated cheese over the casserole.
24. 24. Preheat the oven to 200 °C (180 °C for fan-assisted or gas mark 3).
25. 25. Place the baking dish on the middle rack.
26. 26. Bake the casserole for about 45 minutes.
27. 27. Thoroughly wash the cucumber under hot water.
28. 28. Dry the cucumber.
29. 29. Slice the cucumber into thin rounds.
30. 30. Wash the dill.
31. 31. Shake the dill dry.
32. 32. Pluck the fine dill tips.
33. 33. Finely chop the dill tips.
34. 34. Peel the onion.
35. 35. Dice the onion finely.
36. 36. Squeeze the juice from half a lemon.
37. 37. Add lemon juice, oil, and yogurt to a large bowl.
38. 38. Whisk the ingredients together to form a dressing.
39. 39. Add the chopped dill tips to the dressing.
40. 40. Add the diced onion to the dressing.
41. 41. Add the cucumber slices to the dressing.
42. 42. Mix everything well together.
43. 43. Season the dressing with salt and pepper to taste.
44. 44. Serve the fresh cucumber dip alongside the hot potato and kohlrabi casserole.

Nutrition per serving

• kcal: 441
• Protein: 25 g · Fett/Fat: 17 g · Carbs: 42 g