Potato Kohlrabi Casserole
- 4-5 medium potatoes, with skin
- 2 medium-sized kohlrabi, peeled
- 1 medium onion, peeled and chopped
- 3-4 Tbsp. butter, melted
- 1/2-3/4 tsp. Italian seasoning
Boil potatoes with kohlrabi until somewhat tender; drain water and set aside. Sauté chopped onions in a small amount of butter until tender. Grease a 12×8-inch baking dish
Slice potatoes with skin on and layer on bottom of dish. Sprinkle onions over potatoes. Quarter kohlrabi and slice; layer over onions. Drizzle melted butter over top. Repeat layers until used up; drizzle with butter. Sprinkle top with Italian seasoning. Bake, covered, at 350°F for 35-40 minutes.