Kohlrabi Gratin with Dill and Mustard

This kohlrabi gratin is an easy casserole for any winter table. Layers of vegetables and cheese are baked with herbs and milk for a lighter, healthier twist on potatoes au gratin.

1 cup whole milk, room temperature
1 tablespoon stone ground mustard
2 cloves garlic, minced
½ cup minced fresh dill and thyme, packed
2 pounds kohlrabi, ends trimmed and peeled
2 cups shredded gruyere or swiss cheese
1 cup shredded parmesan cheese
1 tablespoon olive oil or butter

View the full recipe at The Seasoned Vegetable →