Peel the kohlrabi, cut into quarters and very thin slices, add to the water with salt, bring to the boil. Cook the kohlrabi for 5-6 minutes with the lid on, drain and collect the water. Peel the potatoes, grate coarsely, cook in boiling salted water for 5 minutes, drain. Remove the rind from the Gorgonzola and cut into large cubes.
Melt the butter (I). Mix in the flour with a whisk. Mix in kohlrabi water and milk and make 3-4 minutes. Add the Gorgonzola and continue stirring until the cheese is dissolved in the sauce.
Spread a square gratin dish (6-8 cm high, 1 1/2 liters capacity) thinly with fat. Cover the bottom with a layer of lasagna sheets. Spread 1/3 kohlrabi and potatoes evenly on top and sprinkle with 1/3 of the parsley. Cover with the sauce. Continue in this way, finally cover with Parmesan cheese and butter flakes and cook in a heated oven at 200 °C on the 2nd rack from the bottom for 40-45 min.
Instead of parmesan used grated comte, instead of parsley chopped kohlrabi leaves. Tastes good! Juicy. Time is o. K.
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