Heat oven to 400°F.
In a small pot over medium heat, combine the milk, garlic, mustard and herbs. Bring to a slow boil then reduce heat to low. Let simmer while you prepare other ingredients.
Slice kohlrabi into 1/8-inch rounds or thinner using a knife or mandoline.
Combine shredded gruyere and parmesan cheese in a small bowl and mix well.
Use oil or butter to grease a 1 1/2-quart baking dish (about 10-inches by 7-inches or an 8-inch square dish).
Place a layer of sliced kohlrabi, slightly overlapping on the bottom. Sprinkle a handful of cheese on top. Continue to alternate layers of sliced kohlrabi and cheese until you have no more kohlrabi and the dish is full.
Pour herb and milk mixture over the kohlrabi gratin. Top with a final layer of cheese.
Cover the dish with tin foil. Bake for 45 minutes while covered. Then remove tin foil and bake another 30 min uncovered. Kohlrabi should be tender and easy to slice through.
Remove from oven. Let stand and cool 10 to 15 minutes. Slice and serve.
I’ve used something like this mandoline slicer (<-affiliate) for gratins and scalloped potatoes but generally prefer to use a sharp knife. I like using a deep baking dish and filling the vegetables all the way to the top. However, you could use a larger baking dish and have an overall thinner kohlrabi gratin. Cooking times will need to be adjusted as the kohlrabi gratin will cook faster.
I’ve left out any flour in this dish that is often used with potatoes au gratin for thickening. I find that even though the milk is thinner than traditional cream, all the liquid is absorbed so it doesn’t need thickening.
This kohlrabi gratin is also a great way to use broccoli stems! Slice them thinly and mix them with the sliced kohlrabi. Other root vegetables like rutabaga, celeriac, or turnips would be a good mix in this kohlrabi gratin.