Ingredients:

• 4 cups heavy cream
• 1 pound unsalted butter
• 1 cup garlic, minced
• 10 Idaho^® Russet potatoes, skin on, cut into ⅛-inch-thick slices
• 12 bulbs green kohlrabi, peeled, cut into ⅛-inch-thick slices
• 4 cups Parmesan cheese, shredded
• Kosher salt and black pepper, to taste

Directions:

1. Preheat oven to 350°
2. In a medium saucepot, bring cream, butter and garlic to a boil. Set aside.
3. Line an 8 x 13-inch baking pan with parchment paper. Spray with nonstick spray or use butter and flour to season the pan. Start by shingling the potatoes in a single layer. Next, shingle the kohlrabi on top of the potatoes. Sprinkle with 1 cup cheese. Pour 1 cup cream and butter mixture on top of the cheese and gently push down. Season with salt and pepper.
4. Continue this process until all ingredients are used. 
5. Bake uncovered for 45 minutes to 1 hour, until potatoes are fork-tender. Let the gratin cool down for 15 minutes in the pan. Cut into desired shape or serve straight out of the pan while hot.