Ingredients

• 3 pounds kohl rabi , (5-6 medium), trimmed, peeled and thinly sliced
• 350ml low-fat milk, divided
• 3 tablespoons plain flour
• 150g thinly sliced smoked ham, cut into strips
• 80g finely grated Gruyere cheese (you can use a sharp cheddar here if preferred)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black or white pepper
• Pinch of freshly grated nutmeg
• 80g fresh breadcrumbs, preferably whole-wheat
• Salt and freshly ground black pepper to taste

Directions

1. Preheat oven to 200°C. Put a large pot of water on to boil. Coat a 1 1/2-quart gratin dish or similar-size shallow baking dish with cooking spray.
2. Cook kohl rabi in the boiling water until tender, 20 to 25 minutes. Drain.
3. Heat 1 cup milk in a small saucepan over medium heat until steaming. Whisk flour and the remaining 1/3 cup milk in a small bowl to make a smooth paste; stir into the hot milk and cook, whisking constantly, until the sauce bubbles and thickens, 2 to 3 minutes. Remove the pan from the heat and stir in ham and cheese. Season with salt, pepper and nutmeg.
4. Distribute the cooked kohl rabi in the prepared dish. Pour the cheese sauce over the top, spreading evenly. Sprinkle with breadcrumbs.
5. Bake the gratin until bubbling and golden on top, 30 to 40 minutes.