|2||spring onions (divided)|
|250 ml||heavy cream|
|200 g||Emmentaler (shredded, divided)|
|2 tbsp||rolled oats|
|butter for greasing|
|spring onion for serving|
Juliénas cru, Beaujolais
One of the heavier wines of Beaujolais; medium-bodied and with the fragrance of the wild. The high acidity will work perfectly with the hearty flavors of this dish.
Preheat oven to 200°C/400°F. Peel kohlrabi and potatoes and thinly slice. Finely dice onion and slice spring onions into fine rings. In a large bowl, mix kefir, heavy cream, and eggs, and season with nutmeg, salt, and pepper.
Grease a large casserole dish with butter, sprinkle with some of the onions and spring onions, and add a layer of potato and kohlrabi slices. Repeat for a second layer. For the third layer, sprinkle more onion and spring onions, then add the cooked ham, some of the shredded cheese, and some of the oats. Layer the remaining kohlrabi and potatoes on top.
Pour the cream mixture over everything, and top off the casserole with the remaining cheese and oats.