|Garlic||1 Clove (5 gm), mashed|
|Shredded gruyere cheese||1 Cup (16 tbs)|
|Freshly grated parmesan cheese||3⁄4 Cup (12 tbs)|
|Heavy cream||1 1⁄2 Cup (24 tbs) (Or More)|
Remove leaves and trim kohlrabi.
Peel, if desired, and slice as thin as possible in the food processor, on a mandoline, or by hand.
Rub a baking dish with the garlic and grease with 2 tablespoons butter.
Arrange half the slices in the dish.
Salt and pepper them.
Scatter the Gruyere cheese over them.
Arrange the remainder of the kohlrabi in the dish.
Sprinkle with the Parmesan cheese.
Dot with slivers of 4 tablespoons butter.
Pour the heavy cream carefully into the dish.
Shake it to let it settle.
Add enough heavy cream to come halfway up the side of the baking dish.
Place in a 350° F oven and bake 45 minutes or until the kohlrabi is tender when pierced with the tip of a knife.