Peel the kohlrabi and cut open crossways, then cook in lightly salted water for about 10 minutes. Let it cool down and then use a teaspoon (better with a grapefruit spoon) to scrape out the largest possible hollow on the cut surface.
Set the cooking water and the scraped kohlrabi aside (still needed for the sauce).
For the filling, peel and finely chop the shallot and garlic and sauté in a saucepan with a little olive oil until translucent. Wash the spinach and remove the stalks; Add dripping wet to the shallot and garlic and simmer for 3 minutes until the spinach has collapsed. Then drain in a colander.
Chop the spinach crisscross and then mix with the eggs and the crumbled sheep`s cheese and season with salt, pepper and nutmeg. Divide this mixture into the kohlrabi halves and place in an ovenproof dish.
For the sauce, puree the kohlrabi meat scraped out with the cooking water and season with cream, a little pepper, possibly a little salt. Pour the sauce into the gratin dish with the kohlrabi (enough for the kohlrabi to stand a good 2 cm in the sauce).
Cook in a preheated oven at 180 ° C for about 30 minutes.
Tips: Go with baked potatoes. To do this, brush the small potatoes well and cut them in half lengthways, place on a lightly oiled baking sheet and sprinkle with salt (or herb salt) and put in the oven (they take just as long).
Instead of the two eggs you can also use 3 tablespoons of sour cream.
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