Kohlrabi Potato Gratin w/Kale, Celery Root + Bacon

Name: Kohlrabi Potato Gratin w/Kale, Celery Root + Bacon
Ingredients: 1 cup (240 ml) cream; 2 kohlrabi (2 lb | 2 cups | 910 g), peeled and cut into ¼-inch (6-mm) rounds; 1 bunch kale (½ lb | 4 cups | 230 g), midribs stripped out, cut into ribbons; ½ cup (120 ml) white wine or beer; 1 onion (½ lb | 1 cup | 230 g), cut into thin slices; 2 celery roots (2 lb | 910 g), peeled and cut into ¼-inch (6-mm) rounds; ½ cup (120 ml) white wine or beer; Neutral oil or butter; ½ lb (230 g) bacon, cut into ¼-inch (6-mm) chunks; Neutral oil or butter

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

Ingredients

Neutral oil or butter
½ lb (230 g) bacon, cut into ¼-inch (6-mm) chunks

Side dish
Gluten-free

Method

Heat the oven to 350°F (180°C) and grease a 9 by 9 inch (23 by 23 cm) baking dish with a glug of oil or smear of butter. Render the bacon in a frying pan over medium heat. Add the onion and sweat until soft. Add the wine and cook until evaporated. In the prepared dish, layer the celery root, kohlrabi, kale, and onion and bacon mixture. Continue layering and finish with eith